Calling all my basic B’s! Yes, you know who you are – the PSL loving, over-sized sweater wearing, Ugg embracers! I do not fall into any of those buckets – not sure if that’s good or bad, but I’ve never been the one for “trends.” But, I digress. I have a delicious pumpkin recipe for you and it is anything BUT basic – Pumpkin Pecan Chocolate Loaf Cake with Sour Cream Frosting! And you guessed it right – 100% vegan!

I actually love pumpkin, but not in all the ways that everyone does. For instance, I strongly dislike PSL, pumpkin pie, and pumpkin carving. But I absolute LOVE a pumpkin pulay we make at home which is cubed pumpkin sautéed with green chilies, curry leaves, black mustard seeds and coconut – what the whatttt.

And I love pumpkin puree and I think it’s underutilized. SO I developed a recipe that suits all of us – the basic B’s and the fancy B’s, aka me!

I LOVE this recipe – moist, nutty, chocolatey and I guarantee you have most of these ingredients at home! Take a look below and let me know what you think! And for the love of god – please leave your hideous Uggs and PSL’s at home and at Starbucks respectively. Thank you! Kisses!

Pumpkin Pecan Chocolate Loaf Cake:

• 2 cups all purpose flour – sifted
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/8 tsp freshly grated nutmeg
• 1/2 tsp salt
• 2 tbsp ground flaxseed
• 6 tbsp water
• 1/3 cup neutral oil
• 1/3 cup oat milk plus oat milk creamer
• 1/3 plain coconut yogurt
• 1 can pumpkin puree
• 1 cup raw cane sugar
• 1 tsp vanilla extract
• 1/2 cup vegan dark chocolate chips – or to your hearts content! I used Enjoy Life Foods Dark Chocolate Chips + Mini Chips for garnish
• 1/2 cup roughly chopped raw unsalted pecans

Sour Cream Frosting:

• 4oz vegan butter at room temperature – I used Earth Balance Baking Sticks
• 6oz (about 1/2 cup) vegan sour cream at room temperature – I used Tofutti
• 2 1/2 cups powdered sugar, sifted

1.Preheat oven 350 degrees.

2. Line a loaf pan with parchment paper and keep some extra hanging outside the long length sides of the pan. Use clips to hold down. Spray the pan with a little bit of baking spray. Set aside.

3. Prepare the pumpkin. Open the can of pumpkin puree and place into a bowl lined with a few layers of pepper towel. Wrap up in the paper towel and sit aside for 10 mins.

4. Prepare the “eggs.” Whisk together the ground flaxseeds and water in a medium sized bowl until well mixed. Set aside to bloom and become gelatinous.

5. Prepare the dry ingredients. In a large bowl sift together the API flour, baking powder and. baking soda. Whisk in the cinnamon, salt and ground nutmeg. Set aside.

6. Once flaxseed has become gelatinous, add in the oil, milk, and coconut yogurt. Whisk until combined and creamy.

7. Place your moisture soaked pumpkin puree into a stand mixer with a paddle attachment (or you can use a hand mixer). Add in your sugar and whip on medium until combined and slightly lighter in color. Switch to low/stir, and add in 1/3 your dry ingredients, mix until incorporated, then 1/2 of your wet ingredients. Repeat until all incorporated, ending with the dry ingredients. Lastly, aadd in the vanilla and mix until incorporated.

8. Remove from mixer and using a spatula, add in your chocolate chips and pecans. Mix. Pour into your prepared loaf pan and baking about 60-70 minutes or until puffed up and an inserted toothpick comes out clean.

9. While the cake is baking, make your frosting! In a stand mixer with the paddle attachment, add in your butter and sour cream. Whip up on high until creamy and fluffy, about 2 minutes. Switch to low/stir, and add in your powdered sugar about 1/2 cup at a time and continue whipping up until, thick and creamy with a soft-medium peak. Lastly, add in your vanilla.

10. Once your cake has completely cooled, take it out of the loaf pan and place on a serving dish or parchment paper. Frost the entire top with a thick layer and a bit of the sides. Garnish with the ground pecans and mini chips. Serve up!

Tip: store in an airtight container for up to a week.