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Vegan chocolate pumpkin gingerbread (WF, GF, DF, EF)

This chocolate gingerbread recipe is truly one of the best I've had, and it's significantly lower in fat than traditional recipes while still rich and moist like a cake. Feel free to add walnuts, pecans or another nut of your choice if you desire.

Makes one 8"x 8" cake tin


  • 1 2/3 cup plain flour or gluten-free plain flour
  • 1 1/4 cup white sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 cup almond milk or soy milk (see our "Drinks" page for almond milk recipe)
  • 1 teaspoon apple cider vinegar
  • 1/2 kg pumpkin puree
  • 3 tablespoons blackstrap molasses
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1 cup dark dairy-free chocolate chips (dairy-free if required)
  • Confectioners' sugar, for dusting (optional)


  1. Preheat the oven to 180ºC. Lightly oil an 8" x 8" square cake pan and set aside.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, salt, cinnamon, ginger, and nutmeg until well mixed. Set aside.
  3. In a medium-sized mixing bowl, whisk together the almond/soy milk and vinegar until the mixture curdles slightly. Add the pumpkin puree, molasses, olive oil and vanilla, mixing until smooth. Fold the wet ingredients into the dry, mixing until just combined (do not over mix!). Fold in the chocolate chips until evenly distributed.
  4. Spread the batter into the prepared tin and bake until a toothpick inserted into the center of the gingerbread emerges clean, about 35-45 minutes. Allow to cool on a wire cooling rack completely before cutting into squares and serving. Dust with confectioners' sugar before serving if desired.


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