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Easy Vegan Pumpkin Cake With Shaved Chocolate

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“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.”
24 square of cake

Ingredients Nutrition

  • 1 (18 ounce) boxduncan 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)


  1. Preheat oven to 350°F.
  2. Spray 13x9-inch metal cake pan with non-stick spray.
  3. Add all ingredients to mixing bowl and beat at low speed until combined; beat at medium speed for 2 more minutes.
  4. Fold chocolate into mixture.
  5. 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).
  6. 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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