Landscape image of Pumpkin Chocolate Chip and Coconut Cake

Pumpkin Chocolate Chip and Coconut Cake (Vegan Gluten-Free)

This Pumpkin Chocolate Chip and Coconut Cake is thick, moist, fluffy and cake-y packed with autumnal pumpkin spices, chocolate chips and desiccated coconut all topped with a luscious coconut whipped cream. This snack cake is naturally vegan, gluten-free and easy to make in one bowl.

I am back with another pumpkin recipe now we are officially well into the season. From cookies and flatbread and a few other bakes to come, pumpkin is such a versatile ingredient and I love it. Right now all I can think about is a thick slice of this sheet or snack cake. Unlike a round cake, bake this in a square brownie tin for a more “snack-cake” feel that’s just as tasty.

Spreading frosting on a Pumpkin Chocolate Chip and Coconut Cake
Pumpkin Chocolate Chip and Coconut Cake
Sliced Pumpkin Chocolate Chip and Coconut Cake
Pumpkin Chocolate Chip and Coconut Cake

This Pumpkin Chocolate Chip and Coconut Cake is:

  • Packed with pumpkin spices
  • Loaded with soft pumpkin puree
  • Oozing with chocolate chunks
  • Coconutty and fresh
  • Moist, fluffy and cake-y
  • Light and airy with the best whipped cream
  • Easy to make in one bowl
  • Naturally vegan and nut-free and easily gluten-free

If you’re ready to bake this cake straight away, scroll down to the recipe card. For now, let’s go into a little more detail about this amazing autumnal bake.

Close up piece of Pumpkin Chocolate Chip and Coconut Cake
Pumpkin Chocolate Chip and Coconut Cake

What ingredients do I need for this Pumpkin Chocolate Chip and Coconut Cake?

  • Coconut evaporated milk: I love baking with evaporated milk (whether that’s coconut or oat based, for example) as it’s much creamier. Think of it like whole milk compared to skimmed milk, so it adds much more texture and moistness to the sponge. But, you can swap this for regular tinned coconut milk, or use milk from the carton like coconut, oat or almond.
  • Lemon juice: or another acid like apple cider vinegar, this helps to curdle the milk to act as a homemade buttermilk and bind the batter.
  • Pumpkin puree: this is one of the key ingredients to this pumpkin cake. I get mine from the supermarket as it’s so convenient, just make sure it’s 100% pumpkin and nothing added. You can also make your own, just follow the steps here.
  • Coconut sugar: this adds a richness and caramel-like flavour to the cake, but you can use another sugar like golden caster or regular caster sugar, too.
  • Vegan butter: this adds a lovely buttery element to the cake and adds more moisture and richness. I can imagine vegan margarine spread or coconut oil would also work.
  • Maple syrup: a little bit just for the stickiness! You can swap this for another syrup like agave, date, coconut or vegan honey, too.
  • Vanilla essence: for the sweet flavour that works so well with pumpkin spice.
  • Plain or GF flour: this keeps the cake really light. If you are using GF flour, use a 1:1 baking blend with xanthan gum in to help bind the cake.
  • Pumpkin pie spices: I always make my own blend and tend to increase the quantities below to make up a large jar of it, but you can follow the recipe below to make exactly enough for the recipe. It uses cinnamon, mixed spice, ginger and nutmeg. If you don’t have them all, cinnamon is the most important one here and you can adjust the others as needed.
  • Baking powder and bicarbonate of soda: for the rise. This is a thick snack cake!
  • Chocolate chips: any dairy-free chocolate chips will be good here or you can use a chocolate bar and chop it up.
  • Desiccated coconut: this adds so much texture and without being overpowering in coconut. I have tested this on people who aren’t massive coconut fans and they still love it.
A piece of Pumpkin Chocolate Chip and Coconut Cake
Pumpkin Chocolate Chip and Coconut Cake
A stack of 2 pieces of Pumpkin Chocolate Chip and Coconut Cake
Pumpkin Chocolate Chip and Coconut Cake

That’s all we need for the cake part of this Pumpkin Chocolate Chip and Coconut Cake and as far as the method goes, it’s very simple. Whisk together the wet ingredients, sift in the dry ingredients and fold in the chocolate and coconut. Spread into a lined baking tin and bake until smelling amazing!

The next step is the coconut whipped cream and I always use the one from Natures Charm as it’s naturally thicker and whips up beautifully every time without draining off any liquid. They are a global company, so you can find this in a wide range of stores. Spread it thickly and top with extra chocolate, toasted coconut flakes and some cinnamon.

Can I use another frosting for this cake?

Yes, if you do not have the whipping coconut cream, you can make your own by chilling two tins of coconut milk, scraping off the solid parts and whipping these with an electric beater or mixer until fluffy (adding 2-4 tbsp maple syrup as needed). Or you can spread it thickly with coconut other another dairy-free yoghurt (like I did here) or use a vanilla buttercream (like this one).

Is this Pumpkin Chocolate Chip and Coconut Cake gluten-free?

This cake is easily gluten-free if you use your favourite GF baking flour blend, just make sure it has xanthan gum in it to prevent dry crumbly bakes!

A piece of Pumpkin Chocolate Chip and Coconut Cake with a fork
Pumpkin Chocolate Chip and Coconut Cake

What if I don’t have any pumpkin spice?

That’s OK, I don’t either! I always make up my own pumpkin pie spice blend and usually make up a larger batch to have to hand. Stir together cinnamon, mixed spice, ginger and nutmeg. If you don’t have mixed spice, top up the recipe with extra cinnamon, ginger and nutmeg.

How long will this moist cake last for?

This is such a dreamy cake to make for friends and family and can be made ahead of time. It will last for 2-3 days at room temperature in an airtight container or best kept in the fridge for 3-5 days and allow it to rest at room temperature before eating it. You can freeze the unfrosted cake for up to 1 month, too. allow it to defrost at room temperature and then frost the cake.

If you are looking for more seasonal cakes and bakes, how about my:

Pumpkin Chocolate Chip and Coconut Cake (Vegan Gluten-Free)

  • Servings: 9-12
  • Difficulty: easy
  • Print

This Pumpkin Chocolate Chip and Coconut Cake is thick, moist, fluffy and cake-y packed with autumnal pumpkin spices, chocolate chips and desiccated coconut all topped with a luscious coconut whipped cream. This snack cake is naturally vegan, gluten-free and easy to make in one bowl.

Ingredients

    For the cake:
  • 120ml coconut evaporated milk (or other milk)
  • 1 tbsp lemon juice
  • 350g pumpkin puree
  • 150g coconut sugar
  • 50g vegan butter, just melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla essence
  • 220g plain or GF plain flour
  • 1 tbsp pumpkin spice (or 1 tsp cinnamon + ½ tsp mixed spice + ¼ tsp ground ginger + ¼ tsp nutmeg)
  • 1 ½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • A pinch of salt
  • 100g chocolate chips
  • 30g desiccated coconut
  • For the topping:
  • 300g coconut whipping cream, chilled overnight (or approx. 300g yoghurt or vanilla buttercream)
  • Extra chocolate chips
  • Extra cinnamon
  • Toasted coconut flakes
  • Cinnamon
  • Redcurrants

Directions

  1. Preheat the oven to 160Fan/180*C and line an 8-inch square tin with parchment paper.
  2. Pour the coconut evaporated milk into a large mixing bowl and add the lemon juice. Leave for 5 minutes to curdle.
  3. Add in the pumpkin puree, coconut sugar, melted vegan butter, maple syrup and vanilla essence and whisk until smooth.
  4. Sift in the flour, pumpkin spice (or other spices), baking powder and bicarbonate of soda. Whisk to smooth batter with no specks of flour. Fold in the chocolate chips and the desiccated coconut. Do not over-mix.
  5. Pour into the lined tin and smooth over the top. Bake for 30-35 minutes or until golden and risen and an inserted skewer comes out clean. Cool for 10 minutes in the tin then carefully lift out and cool fully on a wire rack.
  6. Add the chilled coconut whipping cream to a mixing bowl and beat for 2-3 minutes until light and fluffy. Or prepare the yoghurt or buttercream topping.
  7. Spread the coconut whip (or yoghurt/buttercream) all over the pumpkin cake and top with extra chocolate chips, some toasted coconut flakes, cinnamon and redcurrants.
  8. Store the cake in an airtight container at room temperature for 2-3 days or best in the fridge for 3-5 days, and allow to rest for 20 minutes before eating from the fridge. Unfrosted cake will keep in the freezer for up to 1 month.
Landscape image of Pumpkin Chocolate Chip and Coconut Cake
Pumpkin Chocolate Chip and Coconut Cake

I hope you will love this Pumpkin Chocolate Chip and Coconut Cake so please let me know what you think below, if you do make it, I would love to see your bakes. Please tag me in your bakes I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!

With pumpkin chocolate coconut love x

2 thoughts on “Pumpkin Chocolate Chip and Coconut Cake (Vegan Gluten-Free)

  1. naturally.sophiexx says:

    Hey my friend Amy. Another wonderful recipe and I have never actually tried Pumpkin 🎃😌😂can’t believe I haven’t. Love the sound of chocolate 🍫 and pumpkin cake 🍰 for sure and splendid photography as always and I will comment on your Instagram as well. So sorry I HAVNET commented in ages and hope your family are good? My dog 🐶 says woofs to your cat and my parents say hi to your parents. Hope your bro and his fiancée are good?
    Definitely will tag you into my bakes using your recipes and saved to my WordPress saved collection. Can’t wait to catch up on your e newsletters as well and find out the recipes in them!

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