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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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