This Chocolate Pumpkin Snack Cake is light, moist, and perfectly sweet. It’s an ideal macro-friendly treat for any time of day. It leans more toward chocolate than pumpkin spice, making it a cozy yet indulgent fall favorite.

About This Recipe

These Healthy Chocolate Pumpkin Snack Cakes have all the cozy flavors of fall while still being light enough to enjoy any day of the week. They’re a little richer than my Brownie Baked Squash Oats, with a texture that feels more like a true dessert (my boys even think they’re a treat with a few extra chocolate chips sprinkled on top). However, if you’re craving a true indulgent treat, try my favorite brownie recipe ever!

They’re also incredibly easy to make and perfect for meal prep. The chocolate and pumpkin complement each other perfectly, and the ingredients are wholesome and satisfying.

You won’t find pumpkin spice in this recipe since it’s meant to be a mild, chocolate-forward snack cake, but if you love those warm fall flavors, go ahead and add a tablespoon of pumpkin pie spice!

A macro-friendly pumpkin chocolate cake on a table.

Ingredients and Substitutions

Zucchini or Yellow squash: Make sure your zucchini or squash is finely grated or riced in a food processor.
Eggs and liquid egg whites: The combination of the whole eggs and liquid egg whites help to bind all the ingredients together while keeping the fat a little lower.
Pumpkin purée: Make sure to use 100% pure pumpkin, not pumpkin pie mix.
Almond butter: Feel free to use peanut butter, cashew butter, or sunflower butter for a nut-free option.
Chocolate protein powder: I used my favorite Chocolate Active Stacks protein powder for this snack cake. I also really enjoy Clean Simple Eats Brownie Batter Protein powder. It is a whey protein powder, so it isn’t dairy-free. If you haven’t tried either Clean Simple Eats or Active Stacks, you can always use my affiliate code, Lillie for 10% off your purchase.
Oat flour: You can buy your oat flour or simply blend old-fashioned oats in a blender or food processor. I use gluten-free oats to keep these gluten-free. Oats themselves are naturally gluten-free, but depending on the brand, they may come into contact with gluten during packaging.
Black cocoa powder: This is not the same as regular cocoa powder. The black cocoa powder has a much richer, chocolatey taste (more like an Oreo). My favorite black cocoa powder is the Hiit Nutrition Jet Black Cocoa powder (use code Lillie10 for 10% off).
Baking essentials: Vanilla extract, baking powder, baking soda, and kosher salt.
Liquid stevia: Make sure you taste as you go with the stevia. Because when it comes to Stevia, you don’t want to overdo it. If you add too much, it can leave a bitter aftertaste. I actually prefer to use the liquid drops because it’s easier, but you can use your sweetener of choice. If you like things sweeter, you might want to add up to ¼- ½ cup maple syrup or sugar! However, we like them just slightly sweet as written. Feel free to judge by tasting the batter.
Chocolate chips: I used semi-sweet chocolate chips, but you can use milk chocolate, dark chocolate, or a combination of your favorites!
Flake salt: Optional for sprinkling on top. I love Maldon Sea Salt. I love to sprinkle it on my shakes, baked oats, cookies, and pretty much every treat ever.

Dietary Adaptations

Gluten-free: Just make sure you use gluten-free oats or oat flour.

Dairy-free: Use your favorite dairy-free chocolate protein powder.

How to Make

Begin by chopping your zucchini or yellow squash into pieces (no need to peel), and then puree the pieces in a blender or food processor until smooth. Whisk your eggs and whites in a large mixing bowl. Add the puréed zucchini, canned pumpkin, almond butter, and vanilla extract. Mix well.
Next, add your dry ingredients (protein powder through baking soda) and mix until combined. Add some liquid stevia or the sweetener of your choice, making sure it’s one you like!
Don’t throw a bunch of dry stevia in there as it can leave a weird, bitter aftertaste. Stir in chocolate chips (or you can wait and sprinkle them on top) and pour into a parchment-lined 9×13 pan. (I like to sprinkle extra chocolate chips over half the pan for the kids!)
Bake at 350°F for about 30-35 minutes.
Sprinkle with flake salt and serve warm or cold! I like to enjoy mine (like I love all my baked oat concoctions) with almond milk whipped cream, a little drizzle of natural peanut butter, a sprinkle of flake salt, and some nut milk poured on top!

macro-friendly pumpkin chocolate cake with toppings: strawberries, whip cream, and almond drizzle

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Healthy Chocolate Pumpkin Snack Cake

This Chocolate Pumpkin Snack Cake is light, moist, and perfectly sweet. It's an ideal macro-friendly treat for any time of day. It leans more toward chocolate than pumpkin spice, making it a cozy yet indulgent fall favorite.

Print Pin Rate

5 from 2 votes

Author Lillie

Course Dessert, Dessert/Snack

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings 16 servings

Calories 187 kcal

Ingredients

1 large zucchini or yellow squash 230g, puréed
2 eggs
½ cup liquid egg whites 120g
15- oz can pumpkin purée
¼ + 2 Tbsp almond butter 90g
1 ½ Tbsp. vanilla extract 22g
5 scoops chocolate protein powder 150g*
2 ½ cups oat flour 240g
3 Tbsp. black cocoa powder 30g
2 tsp. baking powder
1 tsp. kosher salt
1 tsp. baking soda
1-2 Tbsp. liquid stevia 15-30g, or favorite sweetener**
6 Tbsp. chocolate chips 90g
Optional flake salt for sprinkling on top

Instructions

Chop your zucchini into pieces (no need to peel) and puree in a blender or food processor until smooth.
Whisk your eggs and whites in a large mixing bowl. Add the puréed zucchini, canned pumpkin, almond butter, and vanilla extract. Mix well.
Add your dry ingredients (protein powder thru baking soda) and mix until combined. Add some liquid stevia or sweetener of choice, making sure it’s one you like! Don’t throw a bunch of dry stevia in there as it can leave a weird, bitter aftertaste.
Stir in chocolate chips (or you can wait and sprinkle them on top) and pour into a parchment lined 9×13 pan. (I like to sprinkle extra chocolate chips over half the pan for the kids!)
Bake at 350 for about 30-35 minutes.
Sprinkle with flake salt and serve warm or cold! I love mine (like I love all my baked oat concoctions) with almond milk whipped cream, a little drizzle of peanut butter, and some nut milk poured on top!

Notes

If you’re not concerned with the macros, by all means, add more chocolate! I sprinkle extra chocolate chips over half the pan for my boys.

*I’m using my favorite, dairy-free chocolate protein powder.

**If you like things sweeter, you might want to add up to ¼- ½ cup maple syrup or sugar! We like them just slightly sweet as written. I like to judge by tasting the batter. Make sure you taste as you go with the stevia. You don’t want to add too much and get that bitter aftertaste. I much prefer the liquid drops.

You can buy your oat flour or simply blend old-fashioned oats in a blender or food processor. I use gluten-free oats to keep these gluten-free.

You don’t see any pumpkin spice in the recipe because this one is meant to be more of a mild chocolatey snack cake. But feel free to add a tablespoon of pumpkin pie spices if you want!

GF/DF: Just make sure you use gluten-free oats, dairy-free chocolate chips, and a dairy-free protein powder like the one I suggested!

Nutrition:

Serving: 57g

187 cal, 19.3 carbs, 7.8 fat, 13 protein, 5g fiber

MFP entry: Lillie Eats and Tells Chocolate Pumpkin Snack Cakes

Nutrition

Serving: 57gCalories: 187kcalCarbohydrates: 19.3gProtein: 13gFat: 7.8gFiber: 5g

Keywords brownies, cake, chocolate, pumpkin, snack, zucchini

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