Soft moist layers of pumpkin cake are stacked and slathered with a rich, decadent, and fudgy dark chocolate buttercream frosting. Now that’s what I call a cake cacophony! Fall has truly fallen and as I watch the leaves slowly turn color, my cake craving turns from fresh summer fruit to warm autumn spices and everything pumpkin. This dairy-free chocolate pumpkin cake is like a warm and cozy autumn sweater for the tummy.
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Dairy-Free Chocolate Pumpkin Cake
Pumpkin cake layers that are pillow soft and perfectly moist make up the base of this delicious dairy-free chocolate pumpkin cake. Stacked and covered in a dreamy whipped dark chocolate buttercream frosting. An autumn dessert delight, this chocolate pumpkin cake will wow a crowd and be the perfect Thanksgiving dessert centerpiece!
Pumpkin Puree: Homemade or Store-Bought
Have you ever baked with pumpkin? Because you really should. It’s like Mother Nature’s healthy butter alternative. One time I even decided to go super-healthy and make my own pumpkin puree. Well 4 hours, approximately 3000 dishes, and a whole lot of work later I had successfully pureed my own pumpkin, and let me tell you…So.Not.Worth.It. I’ll be sticking with the store-bought canned pumpkin puree from now on…k, thanks.
How To Make Dairy-Free Chocolate Buttercream Frosting
I wanted this dreamy dairy-free chocolate buttercream frosting to be the star of the show so I used both cocoa powder and melted dark chocolate. Both sources of chocolate really amp up the richness and depth of the dark chocolate flavor and serve as a bold hit of yum. This buttercream is smooth, fudgy, and so totally chocolate.