Eggless Chocolate Cake – a delicious recipe with chocolate cake, pumpkin puree, club soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1) Preheat oven to 350 degrees.
2
2) Prepare cake pan by generously coating with PAM cooking spray and dusting with flour. (I used a Wilton Elmo character cake pan.)
3
3) In large bowl, combine cake mix and pumpkin puree. Mix well. Batter will be quite thick.
4
4) Add club soda to cake batter and stir gently to combine, about 30 seconds to 1 minute total. Do not over-mix.
5
5) Pour into cake pan and try to distribute batter evenly without touching sides or bottom of cake pan with spatula.
6
6) Bake at 350 degrees for approximately 40-45 minutes or until toothpick comes out clean.
7
7) Let cool in pan for 15 minutes then transfer to wire rack and cool completely before frosting.
137
kcal
Calories
8
g
Fat
15
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 box of dark chocolate cake mix, One 15 oz can of pumpkin puree (not pumpkin pie filling), One 10 oz bottle of club soda.
Yes, Eggless Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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