Easy Vegan Pumpkin Cake With Shaved Chocolate

"Fast, easy, fairly-healthy cake recipe. This is great for cutting and wrapping individual servings and storing in the refrigerator for 2 weeks! Note: this is much better with chocolate shavings than chips because the fat from the chocolate is able to melt into and give richness to this otherwise low-fat cake."
 
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Ready In:
30mins
Ingredients:
5
Yields:
24 square of cake
Serves:
24
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ingredients

  • 1 (18 ounce) box duncan heinz spice cake mix
  • 1 (14 1/2 ounce) can pumpkin
  • 2 teaspoons vanilla extract (optional)
  • 1 12 tablespoons dark rum (optional)
  • 6 ounces bittersweet dark chocolate, chopped into shaving-sized pieces (optional)
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directions

  • Preheat oven to 350°F.
  • Spray 13x9-inch metal cake pan with non-stick spray.
  • Add all ingredients to mixing bowl and beat at low speed until combined; beat at medium speed for 2 more minutes.
  • Fold chocolate into mixture.
  • Spread the mixture evenly into the cake pan and bake 25 minutes or until toothpick comes out clean ("clean" in this recipe means no cake batter; some gooey chocolate on the toothpick is fine).
  • Set on a rack and allow to cool completely in the pan. Cut into 24 pieces. If pieces are individually wrapped in plastic and then kept in a Ziplock bag or other airtight container, these will last 2 weeks. The can also be frozen in this form and used for desserts in brown bag lunches.

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