These Healthy Chocolate Pumpkin Snack Cakes have all the delicious flavors of fall while still being light enough that you can enjoy them every day and still hit your goals. And while these snack cakes are not quite as light as my Brownie Baked Squash Oats, they do feel more like a real dessert. Like with a few extra chocolate chips on top, even my boys feel like they are a yummy treat.
As an added bonus, these macro-friendly chocolate pumpkin snack cakes are so easy to make, and you can even make them ahead of time. The chocolate and pumpkin go so well together, and the ingredients are so good.
What You’ll Need for this Healthy Chocolate Pumpkin Snack Cake
- Zucchini or Yellow squash puréed (230 g)
- Eggs (2)
- Liquid egg whites (120 g)
- Pumpkin purée (15 oz)
- Almond butter (90 g)
- Vanilla extract (22 g)
- Chocolate protein powder (150 g)
- Oat flour (240 g)
- Black cocoa powder (30 g)
- Baking powder
- Kosher salt
- Baking soda
- Liquid stevia (15-30 g)
- Chocolate chips (90 g)
- Optional flake salt for sprinkling on top
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. 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.
Also, when it comes to the flake salt, I love Maldon Sea Salt. I love to sprinkle it on my shakes, baked oats, cookies, and pretty much every treat ever.
For the protein powder in these healthy chocolate pumpkin snack cakes, I used my favorite Chocolate Active Stacks protein powder.
However, it’s currently unavailable but it should be back in stock soon. If you don’t have any or if it’s still unavailable to you, I also really enjoy Clean Simple Eats Brownie Batter Protein powder. It is a whey protein powder, so it isn’t dairy-free. You can use code Lillie, to give you a little discount.
If you’re dairy-free, just make sure to use your favorite dairy-free chocolate protein powder.
How to Make This Macro-Friendly Chocolate Pumpkin Snack Cake
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.
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 for about 30-35 minutes.
Sprinkle with flake salt and serve warm or cold!
Is this Chocolate Pumpkin Snack Cake GF/DF?
Just make sure you use gluten-free oats, dairy-free chocolate chips, and a dairy-free protein powder of your choice.
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.
Serving Suggestions:
I enjoy these healthy chocolate pumpkin snack cakes sprinkled with flake salt and served warm or cold! I love mine (like I love all my baked oat concoctions) with almond milk whipped cream, a little drizzle of natural peanut butter, and some nut milk poured on top! Perfection.
Similar Recipes
Pumpkin Pie Baked Protein Oat Bars
Macro-Friendly Pumpkin Chocolate Chip Cookies
High Protein Extra-Light Pumpkin Pie Breakfast Bars
Protein Pumpkin Chocolate Chip Bars
Healthy Chocolate Pumpkin Snack Cake
Make this chocolate pumpkin snack cake ahead of time and store in the fridge to grab when you need a little sweet!
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!
This chocolate pumpkin snack cake is the perfect macro-friendly treat –light enough that it can be enjoyed every day. And like everything else in life, eating macro-friendly is all about balance. While this snack cake is so yummy!– It’s not meant to replace actual brownies. If you’re looking for a really good brownie recipe, you can get that here. Enjoy!
If you’re not already, come hang out with me on Instagram where I share some of my favorite macro-friendly recipes and tips for making macro-friendly, delicious food.
And if you make these healthy chocolate pumpkin snack cakes, make sure to tag me!
Healthy Chocolate Pumpkin Snack Cake
Ingredients
- 1 large zucchini or yellow squash puréed (230 g)
- 2 eggs
- ½ cup liquid egg whites 120 g
- 15- oz can pumpkin purée
- ¼ + 2 Tbsp almond butter 90 g
- 1 ½ Tbsp. vanilla extract 22 g
- 5 scoops chocolate protein powder 150 g*
- 2 ½ cups oat flour 240 g
- 3 Tbsp. black cocoa powder 30 g
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1-2 Tbsp. liquid stevia or favorite sweetener (15-30 g)**
- 6 Tbsp. chocolate chips 90 g
- 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
Nutrition
Tried this recipe?
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These are the most amazing brownies! I subbed the sweetener with 4 Tbls of honey. I am excited to try another recipe.
Thanks for the tip on substituting the sweetner. Do you have a resource you use to convert the sweetener from stevia to something else or do you just guess? I don’t love stevia so would prefer to use honey or maple syrup.
I do not have a conversion chart, I just guess. I know that Stevie is significantly sweeter than honey so just upped the amount.