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.
Servings: 16 servings
Calories: 187kcal
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 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!
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: 57g | Calories: 187kcal | Carbohydrates: 19.3g | Protein: 13g | Fat: 7.8g | Fiber: 5g