Vegan Chocolate Chip Pumpkin Mini Cakes
Delicious, moist, and sweet pumpkin chocolate chip mini cakes packed with flavor. These little cakes are the perfect vegan treat for fall.
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Vegan Chocolate Chip Pumpkin Mini Cakes
Good morning everyone! Today, I was in the mood to bake a recipe filled with pumpkin spice and rich chocolate flavors. And while pumpkin is usually synonymous with fall, I enjoy eating it all year round. It tastes especially good in baked treats.
So, I figured I would make use of my minature heart shaped baking pans to make pumpkin chocolate chip mini oatmeal cakes, and they turned out absolutely delicious. However, don’t worry if you don’t have these cute little cake pans. You can easily use oven safe ramekins instead.
No matter what you choose to bake this pumpkin chocolate chip cake batter in, the end result is insanely sweet, flavorful, and delicious. Now, let’s take a look at some quick things to note for this recipe. Then, we will dive into the list of ingredients you will need to make this pumpkin chocolate chip mini cakes recipe a smashing success!
How Do You Make Pumpkin Cake Moist?
Pumpkin cake is actually a very popular, moist, and sweet fall treat. My vegan version is no exception. One of the most common questions when it comes to making pumpkin cake, and really any cake recipe, is how to ensure that the cake comes out moist. After all, no one likes a dry, crumbly cake.
Luckily, pumpkin cake is naturally pretty moist due to the use of canned pumpkin. Canned pumpkin has a ton of moisture, which helps ensure that the cake turns out light, fluffy, and moist. My vegan mini pumpkin cakes are no exception. The combination of canned pumpkin and key liquid ingredients such as nut milk and pure maple syrup will help your pumpkin chocolate chip mini cakes turn out ultra moist.
Now that we have covered a few quick things to note for this recipe, let’s dive into the list of ingredients you will need to make these pumpkin chocolate chip mini cakes.
Vegan Chocolate Chip Pumpkin Mini Cakes – Ingredients
- Quick Oats – The quick oats are the first essential ingredient you will need for this recipe. These will be blended up to form a fine oat flour, which will serve as the dry base for your pumpkin chocolate chip cake batter. If you don’t have quick oats, you can easily sub rolled oats. Also, if you want this recipe to be gluten free, use your favorite gluten free oats.
- Ground Flaxseed – The ground flaxseed is another important base ingredient that helps the batter come together nicely. It is often used in place of eggs in vegan baked goods.
- Cinnamon – The cinnamon adds a bit of spice to these pumpkin mini cakes.
- Pumpkin Pie Spice – The pumpkin pie spice adds a ton of pumpkin flavor to these pumpkin chocolate chip mini cakes. It is an essential ingredient that you definitely don’t want to forget.
- Baking Powder – The baking powder is the first key leavening agent used in this recipe to ensure your pumpkin mini cakes turn out nice and fluffy.
- Baking Soda – This ingredient serves as the other leavening agent used in this recipe to achieve a light and fluffy texture.
- Nut Milk – The nut milk is used to add moisture and creaminess to this recipe. I used unsweetened vanilla almond milk, but you can use whichever kind you prefer or have on hand.
- Canned Pumpkin – This ingredient should come as no surprise. After all, you can’t have pumpkin cake without the canned pumpkin. The canned pumpkin adds moisture, color, and flavor to these adorable chocolate chip pumpkin mini cakes.
- Pure Maple Syrup – The pure maple syrup adds a ton of sweetness to this pumpkin chocolate chip mini cakes recipe. It is one of my favorite ingredients to add to baked goods, and this recipe is no exception.
- Semi-Sweet Chocolate Chips – The semi-sweet chocolate chips add a ton of flavor and chocolatey goodness to this recipe. They are the perfect finishing touch for these mini pumpkin cakes.
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Pumpkin Chocolate Chip Mini Cakes
Ingredients
- 1 1/2 cups quick oats (blended into a fine oat flour)
- 1/4 cup semi-sweet chocolate chips
- 1/2 tbsp ground flaxseed
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup nut milk (I used unsweetened vanilla almond milk)
- 1/2 cup canned pumpkin
- 1 1/2 tbsp pure maple syrup
Instructions
- Preheat the oven to 350° F.
- Combine the oat flour, ground flaxseed, cinnamon, pumpkin pie spice, baking powder, and baking soda in a large mixing bowl.
- Make a well in the center of the bowl, then add in the nut milk, canned pumpkin, and pure maple syrup.
- Mix all wet ingredients well to combine, then slowly mix the wet into the dry to form a smooth cake batter.
- Gently fold in the chocolate chips, reserving some to top your mini cakes with as desired.
- Distribute the batter evenly between 5-6 ramekins or miniature cake pans.
- Top each mini cake with a few more chocolate chips.
- Bake the mini cakes for about 30 minutes, or until a toothpick inserted comes out clean.
- Let the mini cakes cool completely before removing them from the pans (if using ramekins, you can eat them straight out of the ramekins once they've cooled off a bit).
- Dig in and enjoy!
Notes
I hope you all enjoy this simple and delicious pumpkin chocolate chip mini cakes recipe. It’s surprisingly easy to make and the end result turns out fluffy, moist, and sweet. Whether you’re looking to make a pumpkin themed fall treat or you simply love the combination of pumpkin and chocolate like I do, these mini cakes will definitely not disappoint. Anyway, that’s it for this recipe. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
