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Pumpkin Chocolate Cake with Ginger

This Pumpkin Chocolate Cake will carry you all the way through the holiday season! It's sure to be a hit with your guests for every occasion, and is SO easy to make!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Servings: 8 -12 slices
Author: Sarah De la Cruz

Ingredients

For the Cake:

  • 3/4 cup dairy free milk
  • 1 teaspoon apple cider vinegar
  • 1 cup flour (I use white all purpose flour)
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • 1/4 teaspoon salt
  • 8 oz 1 cup pumpkin puree
  • ¼ cup maple syrup
  • 1/4 cup neutral vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant espresso powder (optional to boost chocolate flavor)
  • 1/2 cup diced candied ginger (sometimes called crystalized ginger)

For the Chocolate Drizzle:

  • 1/4 chocolate chips (I like Enjoy Life)
  • AND/OR 1/4 c white chocolate chips (I like King David brand)
  • 1 t coconut oil (for each type of chocolate used)
  • candied ginger for garnish optional

Instructions

For the Cake:

  • Preheat the oven to 375 degrees. Spray an 8-inch cake pan with oil. Cut a circle of parchment paper to line the bottom and spray paper as well.
  • Mix the milk with vinegar in a small bowl and set aside.
  • In a large bowl, mix the dry ingredients—flour through salt. Set aside.
  • Add the pumpkin, maple syrup, oil, vanilla, and espresso to the milk mixture.
  • Pour over top of the dry mix and mix well so that all of the dry mixture is incorporated. Fold in diced candied ginger.
  • Pour prepared cake batter into pan. Bake at 375 for 45 minutes, or until toothpick comes out clean.
  • Allow to cool 10 minutes on rack, and then remove from pan. Allow to cool completely on rack. Place on serving plate, with the baking bottom side up (you may need to trim the baking top with a large bread knife so that it sits flat, but I find that it usually squishes down just fine).

For the Chocolate Drizzle:

  • Melt the chocolate chips and 1 teaspoon of coconut oil in the microwave in 15 second intervals, stirring between. Mine melted after 1 minute. 
  • Using a fork or spoon, drizzle the chocolate back and forth over the cake. To make a spider web design drizzle the white chocolate along the top of the cake. Then use a toothpick to drag the chocolate from the center to the outside of the cake. 
  • Decorate with more candied ginger if desired!