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Chocolate Pumpkin Cake 2026 07 19 203711 819x1024 1

Chocolate Pumpkin Cake

A rich and moist chocolate cake infused with pumpkin puree and topped with a creamy whipped coconut frosting, perfect for fall gatherings or any dessert craving.
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Prep Time 20 minutes
Cook Time 39 minutes
Total Time 59 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups granulated sugar Provides sweetness and helps create a tender crumb.
  • 1 cup pumpkin puree Adds moisture, flavor, and earthiness.
  • 1/2 cup canola oil Contributes to the cake’s moist texture.
  • 1/2 cup milk Enhances creaminess.
  • 2 large eggs Binds the ingredients together.
  • 2 teaspoons baking powder Helps the cake rise.
  • 1 teaspoon baking soda Boosts leavening.
  • 2 teaspoons pumpkin pie spice Infuses warmth and cozy flavor.
  • 1 3/4 cups all-purpose flour Forms the cake's structure.
  • 1/2 teaspoon salt Enhances flavors.
  • 1/2 cup cocoa powder Delivers rich chocolate flavor.
Whipped Coconut Topping
  • 1 can full-fat coconut milk Provides creaminess for the topping.
  • 1 teaspoon vanilla extract Enriches flavor.
  • 1/4 cup powdered sugar Sweetens the whipped topping.
  • 1/4 cup semisweet or dark chocolate For sprinkling on top.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan with cooking spray, adding parchment paper at the bottom.
  2. In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, baking powder, and pumpkin pie spice; set aside.
  3. In a mixing bowl, whisk together pumpkin puree, oil, and sugar until combined. Mix in milk and eggs.
Baking
  1. Slowly incorporate dry ingredients into the wet mixture using a spatula until just combined.
  2. Pour the batter into the prepared pan and bake for 29-39 minutes, until a toothpick inserted comes out clean.
  3. Allow to cool in the pan completely before removing.
Serving
  1. Chill a large mixing bowl in the freezer for 10-15 minutes.
  2. Open the chilled coconut milk cans without shaking, and scoop out the thick cream into the chilled bowl.
  3. Whip the coconut cream for one minute, then add vanilla and powdered sugar. Scrape sides and whip until stiff peaks form.
  4. Spread whipped topping on the cooled cake and sprinkle with grated dark chocolate. Enjoy!

Notes

For best results, ensure your pumpkin puree is well-mixed and free of excess water; drain if necessary. Use room temperature eggs and milk. Check for doneness by inserting a toothpick early on and let the cake cool completely before frosting.