Vegan Chocolate Cake

vegan chocolate cake



2 - 2.1 oz unsweetened vegan dark chocolate chopped
1 - 15 oz can pumpkin puree
1/3 cup coconut oil
3/4 cup almond flour
3/4 cup maple syrup
1/2 cup unsweetened cocoa powder
1 tablespoon instant espresso granules
1/2 cup stevia
2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon confectioners' sugar
1 & 1/4 cup fresh blueberries
1 & 1/4 cup fresh raspberries


8-inch springform pan
Parchment paper


Preheat oven to 375 degrees. Line bottom of 8-inch springform pan with
parchment paper; lightly coat bottom and sides of pan with cooking spray.
Place the pan on a baking sheet lined with parchment paper.

Combine chopped chocolate and coconut oil in a small saucepan. Cook over
medium-low heat, stirring constantly, until the chocolate is completely
melted. Remove from heat and let cool slightly, about 5 minutes.

Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, stevia,
espresso granules, vanilla, and salt together in a medium bowl until well

Whisk melted chocolate mixture into the pumpkin mixture until combined.
Pour the batter into the prepared springform pan and smooth the top with a
spatula. Bake until a crust has formed on the top and sides, about 50
minutes. Remove from oven and let cool in the pan for 15 minutes. Remove
the pan sides and let the cake cool completely, about an hour. Cover and
refrigerate until firm, 8 hours or overnight.

To serve, lightly dust top of cake with confectioners' sugar and serve with
berries. Use a sharp knife dipped into hot water to slice cake right out
of the fridge.

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