Vegan Chocolate Pumpkin Loaf with Fudge Glaze
Dense, moist vegan loaf cake combining fresh pumpkin and apple with cocoa and cinnamon, baked low and slow to maintain moisture. Topped with a quick stovetop fudge glaze made from cocoa, brown sugar, coconut milk and oil. No eggs, butter or dairy throughout.
Ingredients
- 2 cups all-purpose flour, or all-purpose
- 4 tablespoon cocoa powder
- 1 teaspoon instant coffee powder, or espresso powder, dissolve in wet ingredients if using granules(optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon powder
- ½ teaspoon salt
- 4 oz fresh pumpkin, peeled and cut into small pieces
- 5 oz apple, peeled and cut into small pieces
- 2 tablespoon coconut oil, or vegetable oil, 30 ml
- 7 tbsp canned coconut milk, may need to add more so pumpkin-apple puree and milk make 400 ml total
- 1 tablespoon molasses, blackstrap, fancy or maple syrup(optional)
- ⅝ cups soft dark brown sugar, loosely filled, don't press
- 3 tablespoon cocoa powder
- 6 tablespoon soft dark brown sugar
- 3 tablespoon coconut milk, or oat milk or other non-dairy milk
- 1 ½ tablespoon vegetable oil, or coconut oil
Instructions
- 1
Preheat oven to 400°F or 400°F.
- 2
Line a loaf pan with parchment paper.
- 3
Blend fresh pumpkin and apple pieces with the milk until smooth, using a blender or hand blender.
- 4
Ensure pumpkin-apple puree and milk total 400 ml; add more milk or water if needed.
- 5
Add oil, then molasses or maple syrup if using, then sugar to the puree and mix well.
- 6
In a large mixing bowl, combine all dry ingredients and whisk well.
- 7
Make a well in the centre and add wet ingredients. Stir gently without beating until dry and wet ingredients are fully incorporated into a smooth batter.
- 8
Pour batter into the loaf pan, filling to three-quarters full.
- 9
Bake at 400°F or 400°F for 20 minutes, then lower to 350°F or 350°F and continue baking for 20 to 40 minutes until a skewer inserted into the cake comes out clean or with just a few crumbs.
- 10
Allow cake to cool completely before demoulding.
- 11
For glaze, place all glaze ingredients in a thick-bottomed pan and heat over medium-low.
- 12
Stir constantly until melted and fully incorporated. When the mixture begins to bubble, continue stirring for about 30 seconds until fudgey consistency is reached.
- 13
Continue stirring off the heat for a couple of minutes, then immediately pour glaze over the cooled cake.
Tips
Do not beat the batter after combining wet and dry ingredients to avoid overdeveloping gluten and creating a dense crumb.
The pumpkin-apple puree must reach 400 ml total liquid for proper hydration; measure carefully or adjust milk.
Oven temperatures vary; begin checking for doneness at 20 minutes into the second baking phase.
Pour glaze immediately after achieving fudgey consistency so it coats the cake while still pourable.
Good to Know
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Bake the loaf cake one day ahead; cool completely, wrap tightly, and store at room temperature. Apply glaze the day of serving.
Serve at room temperature or slightly warm. Slice with a serrated knife for clean edges.
Common Mistakes
Do not beat the batter after combining wet and dry ingredients to avoid a tough, dense crumb.
Do not skip the 400 ml liquid total measurement to avoid a dry or overly moist cake.
Do not remove the cake from the oven before the skewer test shows doneness to avoid an underbaked centre.
Substitutions
ensure no added sugar
slightly thinner texture possible