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Vegan chocolate pumpkin mudcake with chocolate tahini ‘ganache’

Gluten free vegan chocolate pumpkin mudcake from


Yeah, we’re doing this. I’ve been on a Pinterest binge lately, and I couldn’t help but notice the amount of vegan chocolate cake recipes that contain applesauce. Applesauce, for the uninitiated, is normally a fantastic option for a sweetener – except when you malabsorb fructose. This got me wondering: what do FODMAP aware vegans use as a healthier sweetening/binding option? Can I step in and save the day? I probably can’t, but pumpkins can.

Pumpkin is a well known dessert additive these days, particularly in America, where pumpkin spice is a cultural experience. I myself am partial to a good pumpkin dessert, as demonstrated by the pumpkin loaf with chocolate chai buttercream (am I doing SEO right?)

Pumpkin, particularly Kent or Japanese Pumpkin, is a FODMAP friendly option for both a sweetener and a binder. The latter is particularly important in vegan baking, in the absence of eggs. Speaking of eggs, here’s another vegan baking trick I haven’t embraced – the chia egg. I don’t know what I’m doing wrong (and I don’t particularly care to find out) but I don’t rate finding chia seeds in my teeth after eating a piece of cake. Enter, the psyllium husk egg. Same premise, less chance of a teeth mishap afterwards.

This mud cake sheet cake hybrid is ridiculously moist and fudgy, and easy to make. It is gluten free, FODMAP friendly, and (in case you missed it) vegan. The chocolate tahini ganache (spoiler alert: also made with pumpkin) is kind of life changing, if you’ll allow me to toot my own horn. Thanks.

Chocolate vegan pumpkin mudcake

Vegan, gluten free, FODMAP friendly 
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  • 1 cup pumpkin puree 125g
  • 3/4 cup plain coconut yoghurt
  • 1/2 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 1/3 cup vegan chocolate recipe here
  • 1 cup fine brown rice flour 165g
  • 1 cup cocoa
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons maple syrup (more if you like things extra sweet)
  • 2 tablespoons freshly brewed espresso trust me please please please! It makes the chocolate flavour much more intense
  • 1 teaspoon sea salt flakes


  • 2 teaspoons psyllium husk
  • 1 teaspoon tapioca flour
  • 3-4 tablespoons boiling water
  • 2 tablespoons vegetable or olive oil


  • Remaining pumpkin puree
  • 1/2 cup vegan chocolate you'll have leftovers from earlier
  • 2 tablespoons cocoa
  • 2 tablespoons tahini
  • 2 tablespoons maple syrup



  • Preheat the oven to 180 degrees Celsius.
  • Sift the cocoa, brown rice flour, baking powder and baking soda into a bowl. Follow this with the brown sugar. Set aside.
  • In a large bowl, combine the plant milk and vinegar, and allow to sit for 5 or so minutes, to form a buttermilk. Add in the coconut yoghurt and whisk to combine. Add in the pumpkin puree, and do the same.
  • In a small bowl, add the psyllium husk, tapioca flour and boiling water, and whisk to combine. Once it has combined, add the oil and continue to whisk until it is incorporated. Set aside.
  • If your buttermilk mixture is particularly cold, gently heat it over a small saucepan of water. You'll be pouring raw chocolate into the mixture, so it might seize up if it's particularly cold. You can always gently heat the mixture if this happens.
  • Whisk in the raw chocolate until the batter is uniform. Next, add the psyllium husk egg, and whick vigorously until the batter is smooth.
  • Add the maple syrup and sea salt flakes, and whisk to combine. Add the coffee and the dry ingredients, and continue mixing until a batter has formed. 
  • Pour the mixture into a 23 x23cm tin, greased with olive oil. Cook for 30 minutes, or until a skewer comes out clean.


  • Combine all the ingredients for the icing mixture in a high powered blender with a small attachment. Alternatively, you can vigourously whisk by hand, but make sure the pumpkin puree is smooth.
  • Once pureed, allow the mixture to cool for a while, or place it in the fridge. Like buttercream, it becomes more solid when it's cold. You can gently heat it, double boiler style, if it becomes too firm at any point.
  • Once it is cool and spreadable, lather it over the cake, with an optional sprinkle of sea salt, to serve. Mwah mwah chefs kisses.
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Vegan chocolate pumpkin mudcake that is gluten free and super easy to make from


  1. hi georgia. just wondering if i could use sweet potato to replace the pumpkin in this recipe? hope to hear from you soon. all the best and hope you have a lovely christmas.

    1. Hi Bee! I have never tried that before, but I’ve had a search around on the internet and people say it makes no difference, so it should be fine. If the sweet potato mash is a little dry, perhaps add a bit of plant milk to make it more like the consistency of pumpkin puree. Good luck and merry Christmas!

  2. Hey, I was just wondering how much pumpkin purée to use in the frosting, as it says to use remaining pumpkin purée but earlier in the recipe it said to use all of the pumpkin purée in the cake. Thanks so much, the cake looks delicious!

  3. Hi Georgia, thank you for posting such an amazing recipe. I was just wondering when you say to use the remaining pumpkin puree for the icing is that the remaining from the cake batter? If so how much of the 1 cup do you use in the cake batter?

    Also, I think when doing chia or flaxseed eggs the secret is grinding them in a coffee grinder that way you don’t end up with seeds.

    Thanks so much

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