This Vegan Chocolate Pumpkin Cake Mix is a perfect gift in a jar. Just add pumpkin and non dairy milk and bake. Moist, delicious, spiced. One Bowl Pumpkin chocolate Bread / Cake. (1 Quart Mason Jar), makes 1 medium size loaf 8.5 by 4.5 inch. For larger loafs, double the recipe.)

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 60 minutes
  • Total time: 80 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: American

Ingredients

Jar Ingredients or Dry Ingredients:

  • 1 cup spelt flour
  • 1/3 cup cocoa powder
  • 1/2 cup oat flour (or unbleached white flour)
  • 2 Tbsp flax seeds (or chia seeds)
  • 3/4 cup raw or coconut sugar
  • 11/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 cup vegan bittersweet chocolate or dark chocolate or semi sweet chocolate (about 1.25 oz)
  • 1 tsp vanilla extract (optional)
  • 1/3 cup mini vegan chocolate chips (or regular size vegan chocolate chips)

To add later or Wet Ingredients

  • 1 cup pumpkin puree (not pumpkin pie mix (which you can gift as well. add a can of pumpkin puree to the basket), or sweet potato puree)
  • 1/2 cup non dairy milk
  • 3 Tbsp oil (or use more pumpkin puree)

Method

Make the Jar:

  1. Layer Spelt flour and cocoa powder.
  2. In a blender combine oat flour, flax seeds, sugar, dark chocolate, baking powder, baking soda and spices. Blend until the chocolate breaks down into a coarse powder and the mixture is evenly combined.
  3. Add this to jar.
  4. Layer chocolate chips, close. Add instructions.

Instructions on the jar/ Make the Chocolate Pumpkin Loaf

  1. In a large bowl empty the jar contents and mix.
  2. Add 1 cup pumpkin, 1/2 cup non dairy milk and oil until combined. (use more pumpkin puree to omit oil)
  3. The batter will be thick. Drop the batter onto parchment lined loaf pan. Even it out. Bake at pre-heated 350 degrees F / 180ºc for 55 minutes or until a toothpick from the center comes out clean.

One bowl Instructions:

  1. Blend the dry ingredients in a blender except mini chocolate chips. Pulse a few times so most of the dark chocolate breaks down and the mixture is homogeneous. Transfer to a bowl. Mix in the mini chocolate chips.
  2. Add 1 cup pumpkin, 1/2 cup non dairy milk and oil until combined. (use more pumpkin puree to omit oil)
  3. The batter will be thick. Drop the batter onto parchment lined loaf pan. Even it out. Bake at pre-heated 350 degress F / 180ºc for 55 minutes or until a toothpick from the center comes out clean.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.