Vegan Chocolate Pumpkin Fudge Cake Recipe

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Vegan Chocolate Pumpkin Fudge Cake
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  1. Preheat oven to 350. Grease and flour an 8” cake pan.
  2. Melt the chocolate in a double boiler or in the microwave in 30 second increments.
  3. In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
  4. In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
  5. Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.
  6. Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes, then remove from pan and continue cooling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 511.86 Kcal (2143 kJ)
Calories from fat 183.66 Kcal
% Daily Value*
Total Fat 20.41g 31%
Sodium 533.07mg 22%
Potassium 312.14mg 7%
Total Carbs 79.79g 27%
Sugars 36.8g 147%
Dietary Fiber 2.02g 8%
Protein 5.71g 11%
Vitamin C 0.6mg 1%
Iron 1.8mg 10%
Calcium 115.6mg 12%
Amount Per 100 g
Calories 267.83 Kcal (1121 kJ)
Calories from fat 96.1 Kcal
% Daily Value*
Total Fat 10.68g 31%
Sodium 278.93mg 22%
Potassium 163.33mg 7%
Total Carbs 41.75g 27%
Sugars 19.26g 147%
Dietary Fiber 1.06g 8%
Protein 2.99g 11%
Vitamin C 0.3mg 1%
Iron 0.9mg 10%
Calcium 60.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.5
  • 14

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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