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Nutrition Facts
Serving Size 1 (39g) Recipe makes 24 servings
Calories 97
Calories from Fat 26		(27%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 139mg		5%
Potassium 130mg		3%
Total Carbohydrate 17.0g		5%
	Dietary Fiber 0.5g	1%
	Sugars 10.2g
Protein 1.1g		2%
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Easy Vegan Pumpkin Cake With Shaved Chocolate

Recipe #341529 | 30 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: michellehauser
Dec 3, 2008

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.

SERVES 24 , 24 square of cake (change servings and units)

Ingredients

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

Directions

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.