Today I want to amaze you with a special dessert! A pumpkin and chocolate cake, made with only two ingredients, so delicious it will leave you speechless!
Some recipes are born almost as a game and then surprise you at the first taste. This Vegan Pumpkin and Chocolate Cake is one of those!
No eggs, flour, butter, oil, milk, and, believe it or not, no sugar.
Yet the two-ingredient pumpkin and chocolate cake is truly delicious, rich, and enveloping.
“But how is it possible” you might be wondering? I wondered too, don’t worry!!
When I tasted it for the first time, I was literally speechless (not just me but also the most skeptical in the house!).
And not because it is too unusual, but because it is genuinely good!
A cake you make others taste without saying anything and then let them ask you: “Are there really only two ingredients?!”
It’s not my invention! It’s a viral cake that has taken the web by storm and that I’ve found in various versions (instead of pumpkin, you can use apples, bananas or pears, all worth trying!).
I don’t know who the creator of this cake is, but I know for sure it’s a great idea!
It’s one of those simple, comforting recipes, with a sweet aroma and taste, but no sugar!
The beauty of this creamy pumpkin and chocolate cake is that it’s made with only two ingredients and is also sugar-free, as well as suitable for vegetarians, vegans, gluten-intolerant, and lactose-intolerant.
If you like pumpkin and are a chocolate lover, you can’t not try it!
👉 Read the article to the end 🍰 where you’ll find the step-by-step procedure, plenty of useful tips for a perfect result, the most requested FAQs, variations, how to best store it, and even a little box with wine pairing 🍷
Do you love pumpkin? Then don’t miss these delicious savory proposals too:
1)Polenta Bruschettas with Pumpkin, Speck, and Gorgonzola; 2)Pasta with Pumpkin Cream and Gorgonzola; 3)Air Fryer Gratinated Pumpkin with Cherry Tomatoes and Olives; 4)Bruschettas with Pumpkin, Gorgonzola, and Walnuts.
If you like “sugar-free” desserts, here are some delightful ideas to try!
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: about 8-10 people
- Cooking methods: Microwave, Air Fryer, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs pumpkin (weight refers to the pulp only after cooking)
- 21 oz 55% dark chocolate (if preferred, you can use 60%, 65%, or 70%)
- 1 pinch salt
- 1.8 oz dark chocolate chips
Tools
- Mold
- Bowl
- Spatula
- Whisk
- Parchment paper
Steps
If you want a smaller cake, I recommend halving the doses indicated 😊
First, let’s take care of the pumpkin. To prepare this cake, use the pulp that is weighed after cooking.
Consider that a 2.2 lbs raw pumpkin, once cleaned, loses about 30% (10.5 oz) = 24.5 oz of raw pulp (approximately). After cooking (e.g., boiling), it loses 10% (on 24.5 oz, that’s 2.5 oz) = 22 oz (approximately).
In the case of drier cooking (e.g., baking): it loses an additional 30% (on 24.5 oz that’s 7.4 oz) = 17.1 oz (approximately).Therefore, to be safe, I recommend buying an entire pumpkin weighing about 3.75 lbs.
Wash it thoroughly from the outside but do not cut it, leave it whole and place it in the air fryer, or the oven.
Cooking time depends a lot on the size. In my case, it took over 60 minutes. The pulp should be nice and soft (test by simply inserting a fork into the center).
Once cooked, let it cool just enough to handle it. Then remove the skin and seeds completely and scoop out the pulp with a spoon, collecting it in a large bowl (aim to get 2.2 lbs of pulp).
If, after weighing the pulp, you find you have some left over, no problem, you can store it in the fridge and use it for other preparations (see my tips at the end).
Add a pinch of salt, it will enhance the flavor of this delightful cake.
Melt the dark chocolate in the microwave, in short intervals and stirring often to avoid burning it. Or if you prefer, use a bain-marie (I’ll explain how to do it at the end).
Pour the still warm chocolate over the pumpkin pulp and mix with a whisk until you obtain a homogeneous mixture.
If you want a really smooth and velvety texture, you can give it a few pulses with an immersion blender, just a few seconds: it’s not mandatory, but the final result will be even creamier.
Line a springform pan (20-22 cm) with parchment paper and pour in the mixture, smoothing it out. Top the surface with a handful of dark chocolate chips.
Transfer everything to the refrigerator and let it rest for about 5 hours, or better yet, overnight.
After the rest, the cake will be firm, rich, and ready to enjoy.
Cut it into slices and get ready to explain that yes, it really is made with only two ingredients and it’s uniquely delicious!
If you try this cake, tell me how it went in the comments 💛
And if you like these simple yet surprising recipes, come back to see what’s coming next 😍
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
💡 TIPS FOR A PERFECT RESULT:
Use a dry and sweet pumpkin: Delica and Hokkaido are ideal.
Do not skip the rest in the fridge, it is essential for the texture.
Choose a good quality dark chocolate, it’s one of the two main stars.
🔄 VARIATIONS
Spiced version: add a pinch of cinnamon or vanilla
Plate dessert effect: serve with a dusting of unsweetened cocoa powder or accompany the cake with whipped plant-based cream.
👨👩👧👦 WHO IS THIS CAKE SUITABLE FOR?
For those looking for a dessert without added sugar
For those who want a different dessert without giving up anything
🌾🚫🥛 Intolerances and particular diets
✔️ Suitable for celiacs
The pumpkin and chocolate cake is naturally gluten-free because it contains no flour or cereals.
It is therefore suitable for celiacs provided the dark chocolate used is certified gluten-free (always check the label).
✔️ Suitable for lactose intolerant individuals
The recipe contains no milk or butter.
Many 50% dark chocolates are naturally lactose-free, but here too the rule of the label applies: choose a chocolate without traces of milk or declared lactose free.
In case of intolerance or celiac disease, always ensure the ingredients used contain no traces of gluten or lactose.
FAQ (Questions and Answers)
How do I store the vegan pumpkin cake?
This cake is stored only in the refrigerator as it contains no flour or eggs and has a texture similar to a spoon dessert but firm.
In the fridge, it lasts for about 3–4 days, well covered with cling film or in an airtight container.
The day after it’s even better because the chocolate and pumpkin settle and the flavor becomes more harmonious.
Do not leave it at room temperature for many hours, especially in summer.
👉 Freezing:
If you want, you can also freeze it, and in this case, you can cut it into slices to have your portion ready. Or if you prefer, you can pour the batter into disposable molds so you can freeze it in practical single servings.
When serving, just let it thaw slowly in the fridge, the texture remains excellent.Can I add a bit of sugar anyway?
You can do it, although it is not necessary.
If the pumpkin is very sweet and the chocolate is 50%, the result is already balanced.
If you use a darker chocolate (70% or over) you can add 1–2 oz of granulated sugar
(or cane sugar, coconut sugar, or erythritol).
📌 Practical tip:
Always taste the mixture before putting it in the mold. It’s the only way to know if you need to add something for your taste.Can I bake the pumpkin in an electric oven?🔥
Yes, of course! Here’s a cooking time guide:
👉 Air fryer (as I did)
Temperature: 340°F
Average time: about an hour (depends on the size of the pumpkin)
Result: pulp is drier and more concentrated, perfect for this cake
💡 It’s the ideal choice because it prevents the pumpkin from releasing too much water.
👉 Traditional oven
Temperature: 356°F static
Average time: 65–75 minutes
If the pumpkin is large, it can take up to 80 minutes
📌 Practical tip:
Bake it whole or halved, placed on the rack with a baking sheet underneath, so the air circulates and the moisture evaporates better.👉 How do I know if the pumpkin is cooked just right?
Regardless of the cooking method (oven or air fryer)
1) the skin must be soft;
2) the pulp detaches easily with a spoon;
3) a fork enters without resistance.
If it is still firm, it is better to extend the cooking for 10 minutes at a time.How to melt chocolate in a bain-marie without ruining it?
Melting chocolate in a bain-marie is the safest way to achieve a smooth and shiny consistency without risking burning it.
Roughly chop the chocolate and place it in a heat-resistant bowl.
Bring a pot of water to a boil, then lower the heat: the water should just simmer.
Place the bowl on the pot, ensuring it does not touch the water.
Stir slowly with a spatula or spoon, without haste.
When the chocolate is almost entirely melted, remove it from the heat and continue stirring: the residual heat will do the rest.
👉 Ideal temperature:
Dark chocolate: do not exceed 122–131°F
⚠️ Mistakes to avoid
Do not allow even a drop of water to get into the chocolate;
Do not use high flames;
Do not leave it unattended: chocolate requires attention.
