Gluten-Free and Vegan Spiced Pumpkin Chocolate Brownie Sheet Cake
When you can’t choose between brownies or cake, make this Gluten-Free and Vegan Spiced Pumpkin Chocolate Brownie Sheet Cake. Pumpkin purée and Primal Palate Pumpkin Pie Spice are added to the double chocolate brownie cake base for a deliciously rich spiced chocolate flavor. Maizly Original Cornmilk is an excellent substitute for dairy and eggs; I used it to make a vegan coffee buttermilk for the cake base. The Vegan Spiced Pumpkin Buttercream is so dreamy paired with this light, decadent, melt-in-your-mouth chocolate brownie sheet cake that no one would ever guess is gluten-free, egg-free and dairy-free. The texture is incredible. Pumpkin purée, along with Primal Palate Pumpkin Pie Spice and ground cinnamon, are added to the buttercream with a pinch of salt to offset the sweetness. Truly a must-try cake this fall.
PREP TIME
25 minutes to 30 minutes
COOK TIME
25 minutes to 30 minutes
INGREDIENTS
24
Serves: 12-16
Ingredients
- 1.25 cups1.25 cups1.25 cups Cornmilk - Maizly
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Instant Coffee
- 1 cup1 cup1 cup Plant-Based Butter, Unsalted, 2 sticks; softened at room temperature
- 0.75 cup0.75 cup0.75 cup Organic Light Brown Sugar - Thrive Market
- 0.5 cup0.5 cup0.5 cup Organic Cane Sugar - Thrive Market
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 1.5 cups1.5 cups1.5 cups Gluten-Free All-Purpose Flour - Primal Palate, Use scoop & sweep method to measure flour
- 6 Tbsp6 Tbsp6 Tbsp Dutch Processed Cocoa Powder
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice - Primal Palate
- 1.25 tsp1.25 tsp1.25 tsp Baking Soda
- 1 tsp1 tsp1 tsp Salt, Use iodized salt
- 1 cup1 cup1 cup Pumpkin Purée, Reserve remaining pumpkin purée to use in buttercream
- 0.75 cup0.75 cup0.75 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips (Bulk) - Pascha Chocolate Co., Melted and cooled to room temperature
- 1 cup1 cup1 cup Plant-Based Butter, Unsalted, 2 sticks; softened at room temperature
- 3 cups3 cups3 cups Powdered Sugar, Use organic to keep recipe vegan
- 5 Tbsp5 Tbsp5 Tbsp Pumpkin Purée
- 0.25 tsp0.25 tsp0.25 tsp Pumpkin Pie Spice - Primal Palate
- 0.25 tsp0.25 tsp0.25 tsp Organic Cinnamon - Primal Palate
- 0.125 tsp0.125 tsp0.125 tsp Organic Turmeric - Primal Palate
- 1 pinch1 pinch1 pinch Salt, Use iodized salt; a generous pinch
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Cornmilk - Maizly
Vegan Spiced Pumpkin Buttercream
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°.
- Lightly spray 9 x 13“ metal cake pan with avocado oil spray. Line pan with 2 sheets of parchment paper; one length-wise and one width-wise, leaving edges of parchment hanging over sides of pan. Lightly spray parchment paper with avocado oil spray (use paper towel to remove excess spray, if needed).
- Whisk to combine cornmilk, vinegar & instant coffee; let sit 10 minutes to create vegan coffee buttermilk.
- In bowl of stand mixer fitted with paddle attachment, or in large bowl using hand mixer, cream together plant butter, sugars & vanilla until smooth; about 2 minutes.
- In medium bowl, whisk to combine gluten-free flour, cocoa, pumpkin pie spice, baking soda & salt. Add to large bowl with plant butter mixture; beat to combine as you pour in vegan coffee buttermilk. Beat until smooth, scraping sides of bowl as needed.
- Beat in pumpkin purée until combined.
- Use rubber spatula to partially combine melted chocolate with batter; pour into parchment-lined cake pan, spreading out evenly.
- Bake on middle rack of oven for 25-30 minutes, or until cake tester or toothpick inserted in center comes out clean. Cool at least 45 minutes before using parchment edges as handles to carefully lift cake out of pan.
- To make vegan spiced pumpkin buttercream, add ingredients to large bowl in order listed above. Use hand mixer on medium-high speed to combine until smooth.
- Use frosting spreader or butter knife to spread buttercream over top of cake in an even layer. Use serrated knife to slice into squares. Serves 12-16.
Notes
Can make 1 day ahead and keep cake in refrigerator. To slice cake neatly, with less mess from cake crumbs, it is recommended to refrigerate cake 1-2+ hours before slicing. Gluten-free. Dairy-free. Egg-free. Nut-free. Plant-based. Vegan. Store leftover cake slices in refrigerator for up to 5 days.
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About This Recipe
Show nutritional information
Baked Goods Cakes Dairy Free Desserts Egg Free Gluten Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 600 |
| Fat: | 32 g |
| Carbohydrates: | 71 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 383 mg |
| Fiber: | 4 g |
| Sugars: | 52 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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