Is it a brownie? Or a cake? It’s both! And bursting with nutrition from the swirl of hidden veggie pumpkin in the batter.
Pumpkin Chocolate Brownie Cakes (vegan, dairy-free, gluten-free, oil-free)
Pumpkins are full of antioxidants, fiber and many vitamins. Especially vitamins E and A, great for skin and eyes.
So let’s put them in BROWNIE CAKES!!
Haha, I know I didn’t invent this notion. But I did create these little treasure chest loaf brownies.
Don’t they really look like treasure chests? Next time I better put some edible gold in there.
The ingredients are vegan, dairy-free, gluten-free and oil-free.
And these brownies are easy to make, with the pumpkin puree replacing the oil. The texture can be a bit dry depending on your ingredients. So I recommend you have a bit of plant milk standing by to add to the batter.
I poured the mix into five mini loaf pans, but the batter will also fill 6-8 regular sized-muffin pans.
I also dressed these little treasures with a layer of peanut butter. And also a sprinkling of fresh peanuts, some coconut whipped cream. And a wonderful homemade chocolate plate to top it off which I sprinkled with fancy flaked salt!
I hope you love my brownie cakes!!
Pumpkin Chocolate Brownie Cakes
Is it a brownie or a cake? It’s both! And with hidden veggie pumpkin make it darn moist! Recipe makes 5 mini-loaf cakes.
Pumpkin Brownie Loafs
- 1 3.5oz dark chocolate bar
- 1 tsp coconut oil
Make chocolate tops
- Grease 4 loaf pans with coconut oil, and cut parchment strips and lay them across each loaf so that when chocolate is hardened, you can lift plates out.
- Melt 1 chocolate bar with 1/2 tbsp coconut oil in pyrex measuring cup in water.
- Pour the melted chocolate into four mini loafs and put them in the freezer to harden.
Lift the plates out using the paper tabs after about 15 minutes in the freezer, and set aside at room temperature (or keep them in the refrigerator; not the freezer or the chocolate will dull) while you make the brownie loafs.
Make the brownie loafs
- Preheat oven to 350 degrees F
- Prepare flax eggs in a small bowl and let rest for 5 minutes.
- Grease a mini-loaf pan with butter and dust with cocoa powder - I used 5 of the 8 loaf wells in the pan I linked in equipment above.
Place the pumpkin puree (not pumpkin pie mix), flax egg, sugar, vanilla, flour, baking powder, salt and cocoa powder. Use a wisk or hand-mixer to combine. If the batter seems too dry, add a 1 tbsp or more of plant milk. Here, I added 1 tbsp of almond milk.
- Spoon the batter into the loaf pans until they are about half full - I filled 5.
- Bake for 25 minutes or until a tester comes out clean.
- Let cool and then tip out of tin.
- I topped mine with melted nut butter, a sprinkling of peanuts, a spoonful of coconut whipped cream, and a chocolate plate which I sprinkled with salt.
- If you are going to store the brownies, do not top them first; just put the brownies in an airtight container in the refrigerator.
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.