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Healthy Chocolate Pumpkin Snack Cake

This delicious chocolate pumpkin snack cake is so light and yummy. It makes a perfect macro-friendly afternoon treat! This one is less pumpkin-spice, more chocolate.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, Dessert/Snack
Keyword: brownies, cake, chocolate, pumpkin, snack, zucchini
Servings: 16
Calories: 187kcal


  • 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


  • 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 9x13 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!


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!


Serving: 57g | Calories: 187kcal | Carbohydrates: 19.3g | Protein: 13g | Fat: 7.8g | Fiber: 5g