This simple, moist chocolate pumpkin cake recipe is naturally dairy-free. It contains an infusion of olive oil, which pairs nicely with chocolate in baked goods.
Recipe Tips: Chocolate Pumpkin Cake
Bertolli uses their extra-virgin olive oil in this chocolate pumpkin cake recipe. I prefer not to bake with extra-virgin since 350ºF is the upper limit for its smoke point. Instead, I personally use their extra-light olive oil when baking. It has a more neutral taste and a higher smoke point.
This chocolate pumpkin cake is light on chocolate to let more of the pumpkin flavor shine. You can increase the cocoa powder a little (2 to 3 tablespoons; preferably Dutch processed) without making it too bitter, or add some dairy-free chocolate chips! Stir about 1/2 cup chocolate chips into the batter before transferring it to your baking dish, or sprinkle them on the batter in the baking dish.
Bertolli has a couple versions of this chocolate pumpkin cake recipe online with differing salt amounts. This version converts to a generous 1/2 teaspoon of salt. Another version calls for about 1 teaspoon of salt, which seems like it might be just a little too much.
This Chocolate Pumpkin Cake recipe with photo was shared with us by Bertolli.com.
Special Diet Notes: Chocolate Pumpkin Cake
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
- 2 eggs
- 4½ ounces (about ⅔ cup) sugar
- 4½ ounces (about ½ cup + 1 tablespoon) olive oil
- 5¼ ounces (2/3 cup) pumpkin puree
- 4½ ounces (1 cup) all-purpose flour
- ⅓ ounce (about 1 tablespoon + 1 teaspoon) cocoa powder
- ⅛ ounce (a generous ½ teaspoon) salt
- 1/10 ounce (1/2 teaspoon) baking powder
- Preheat your oven to 350ºF and line an 8x8-inch baking dish with parchment paper.
- Crack the eggs into a mixing bowl and add the sugar. Beat with a hand mixer until bubbles form. Slowly add the olive oil while whisking.
- Add the pumpkin. Sift in the flour, cocoa powder, salt, and baking powder. Whisk until well combined.
- Pour the batter into your prepared baking dish and level it out. Bake for 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let cool for at least 15 minutes. Remove the cake from the dish using the parchment paper and slice to serve.
More Chocolate Pumpkin Desserts
Chocolate Pumpkin Tartlets
Chocolate Chip Pumpkin Bread
Pumpkin Butter Chocolate Cups
For More Dairy-Free Recipes, Enjoy Eat Dairy Free!
6 Comments
That’s a great tip about baking with olive oil. I’m always worried that there will be a bitter taste when I bake with it – will definitely try with a lighter oil in the future.
I should clarify that the actual type is “extra light in taste.” It isn’t a light oil, but refined to be lighter in flavor and a higher smoke point – better for baking and higher heat cookies. I’ve used it a lot, even for cookies, and the flavor is very mild.
Oh my gosh, yuum! Looks so yummy and moist. Just in time for Friendsgiving 🙂 I haven’t baked a cake in forever but I’m feeling motivated after reading this.
I love that you are having a Friendsgiving! I haven’t done one of those in years.
I’m a big fan of chocolate and pumpkin together and I bet the olive oil not only makes this cake moist but amazing! I’m one of those odd people that likes olive oil drizzled on ice cream or other delicate creations with olive oil.
You are crazy unique with your food pairings Sarah! I never would have thought olive oil on ice cream … though I have heard of olive oil ice cream. Hmm…