chocolate pumpkin cake

Chocolate Pumpkin Snack Cake is a fudgy chocolate cake mixed with spiced pumpkin for an easy dessert No eggs, oil, or butter!

CHOCOLATE PUMPKIN SNACK CAKE

(18-19 oz) box brownie mix

(15 oz) can pure pumpkin (not pumpkin pie filling)

all-purpose flour

tsp pumpkin pie spice

tsp baking soda

tsp vanilla extract

chocolate chips, optional

sprinkles, optional

Preheat the oven to 350F degrees and line a 9x9-inch baking pan with parchment paper and set aside.

Combine the dry brownie mix, pure pumpkin, flour, pumpkin spice, baking soda, and vanilla in a large bowl or stand mixer fitted with a paddle attachment and beat until thoroughly combined.

Transfer the batter to the prepared baking pan and spread out evenly with a rubber spatula. Top with chocolate chips and sprinkles if desired.

Bake for 40 to 45 minutes until a toothpick comes clean when inserted into the center of the cake.

Allow the cake to cool before cutting.

These Healthy Chocolate Cupcakes have just TWO ingredients and are deliciously moist, chocolatey, and downright decadent! Such a fun doctored cake mix hack for easier, healthier chocolate cake.

Healthy Chocolate Cupcakes

chocolate cake mix (425 g)

pumpkin

water*

chocolate

Stir: Stir together cake mix, pumpkin, and water. then pour into greased and floured pan.

Pour: Line a muffin tin with cupcake liners. Pour in batter about ¾ full. Optionally sprinkle chocolate on top.

Bake: Bake according to instructions on box of cake mix. Allow to cool slightly before serving.

This incredibly rich and moist chocolate pumpkin cake is full of decadent chocolate and wonderfully spiced with warming fall flavors for the ultimate vegan Halloween cake! Naturally eggless, dairy free, and perfect for all eaters, vegan or not!

Vegan Chocolate Pumpkin Cake

200 mL unsweetened dairy free milk, room temperature

tsp apple cider vinegar (to be mixed with dairy free milk milk)

cocoa powder

tsp baking powder

granulated sugar

salted vegan butter (I recommend Miyoko’s), room temperature

pumpkin puree, room temperature

mL unsweetened dairy free milk, room temperature

apple cider vinegar (to be mixed with dairy free milk milk)

tsp pumpkin spice blend

vegan chocolate buttercream

vegan chocolate ganache

Vegan buttercream pumpkins vanilla buttercream

Prep: 

Preheat the oven to 350F. Line three 8&#8243; cake pans with parchment paper. Measure out all ingredients. Mix the dairy free milk and apple cider vinegar together for the chocolate cake layer, then set aside. Repeat for the pumpkin cake layer, then set aside.

Make the chocolate cake layers

 In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment or a large bowl and a hand mixer, cream the vegan butter until fluffy, about 2-3 minutes. Add in the sugar, and cream together again until the sugar begins to slightly dissolve into the vegan butter, about 2-3 minutes. Scrape down the sides of the bowl and bottom of the bowl as needed. Then add in the pumpkin puree, and mix again on medium speed until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Mix on medium speed until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and mix again just until there are no more dry streaks. 

Bake the chocolate cake: 

Divide the batter into two of the baking pans, and place into the oven. Bake for 30-32 minutes, or until a toothpick comes out clean.

Make the pumpkin cake layer

While the chocolate cake is baking, make the pumpkin cake layer. In a medium bowl, whisk together the flour, spices, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment or a large bowl and a hand mixer, cream the vegan butter until fluffy, about 2-3 minutes. Add in the sugar, and cream together again until the sugar begins to slightly dissolve into the vegan butter, about 2-3 minutes. Scrape down the sides of the bowl and bottom of the bowl as needed. Then add in the pumpkin puree, and mix again on medium speed until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Mix on medium speed until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and mix again just until there are no more dry streaks.

Bake the pumpkin cake

 layer: Pour the batter into the remaining cake pan, and place into the oven to bake for 30-32 minutes, or until a toothpick comes out clean. 

Cool the cake layers

Once all the layers are baked, transfer them to a cooling rack to cool completely before frosting. There should be no warmth to the touch. 

Frost the cakes

When the cakes are ready to be assembled, make the chocolate buttercream frosting according to the directions. Stack the chocolate cake on the bottom, followed by chocolate frosting, then the pumpkin cake layer, followed by frosting, then finally the last chocolate cake layer. Frost the entirety of the cake. 

Decorate

Place the cake into the fridge for the frosting to set. You can top with vegan ganache and homemade vegan buttercream pumpkins as well! 

Slice and enjoy

Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 7 days or in the freezer for up to 3 months.

Made with just 6 ingredients, this Flourless Chocolate Cake is a rich dessert guaranteed to satisfy any chocolate craving. Ready in just 20 minutes!

Flourless Chocolate Cake

cooking spray

oz 60% Ghirardelli Chocolate

pumpkin puree

tbsp maple syrup

kosher salt

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

Egg white

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Preheat oven to 350°F. Spray 8 (4 oz) ramekins with cooking spray. Place on a large baking tray.

Melt chocolate in medium microwaveable bowl for 45 second intervals, mixing until melted and set aside to cool a few minutes.

Add the pumpkin puree to the melted chocolate along with vanilla, 1 whole egg, and maple syrup; mix well.

In a separate bowl, with a hand mixer beat the egg whites until soft peaks form.

Fold the egg whites into the chocolate mixture, add salt.

Spoon 1/4 cup mixture into ramekins and bake about 15 minutes, until the cakes rise. Serve right away.

I love this recipe. So much, it’s going to be my birthday cake this year.

Amazing! Easy to make and it was the perfect after dinner dessert! I topped mine with a small scoop of light vanilla ice cream. Will definitely make this again!

I decided to try this for Easter Dinner because my daughter eats gluten free.
It was a tremendous hit.  It is as decadent as any souffle' or lava cake that we have
had in a restaurant.
The directions and ingredients are simple and I will definitely prepare it again!

I made this tonight and it was so good! My husband loved it and said I need to make it again! I didn’t have the ramekins so I put it all in a 9 in pan and it came out great, it was probably just a little thinner than it would have been. Thank you!! 

This is restaurant quality!  Or even better - because it has awesome ingredients.  Make this.  It's so good.  I doubled the recipe.  Baked it in lined muffin pans.  Served with whipped cream and strawberries. Came out perfectly.

Whipped egg white collapses and turns liquid in standing. Perhaps if you whip the egg white at location, then bake right away.

Wow my new favorite, guilt free indulgence! Everything went well. After baking mine shrunk and turned rather ugly but I consider it part of the gourmet  experience. The flavor was great. Anyone tried this with white or milk chocolate?  My son loves white chocolate.

I liked this very much, although I found that better chocolate--Scharffen Berger unsweetened, with some semi-sweet chips mixed in--deepened the flavor considerably. I also baked them longer than the recipe notes, maybe 6-7 mins more. And I put about 5-6 oz in a larger little bowl, and made one larger portion, which worked well. Used a cake tester, and baked that one even longer.

I'll definitely make this again. Good one.

I wanted to like this but it seemed lacking in richness and flavor.  Not gross by any means....just not something I wanted seconds of.

This was so delicious! Will be making it again soon. I only had 4 ramekins, so I used a muffin pan for the rest and it worked well. One of my favorite Skinnytaste recipes!

I made this tonight in my instant pot - high pressure for 7 min. So good! I was worried I’d taste the pumpkin, but not at all. I did add a tablespoon of peanut butter, mixed w a little powdered sugar. Glad I tried the skinny taste recipe instead of one w 1/2 cup of butter!! 

Top 4 chocolate pumpkin cake recipes from across the web

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CHOCOLATE PUMPKIN SNACK CAKE

Healthy Chocolate Cupcakes

Vegan Chocolate Pumpkin Cake

Flourless Chocolate Cake

Top 4 chocolate pumpkin cake recipes from across the web

The most viewed chocolate pumpkin cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CHOCOLATE PUMPKIN SNACK CAKE

Healthy Chocolate Cupcakes

Vegan Chocolate Pumpkin Cake

Flourless Chocolate Cake

The most viewed chocolate pumpkin cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine