Chocolate Snack Cake

Jul 21, 2009

Chewy Gooey Chocolate Brownies 2

Try this Yummy "Dessert"!


1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda or 1 3/4 teaspoons liquid Splenda (or I replace with stevia, much less though)
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup cocoa, sifted
5 eggs
6 ounces almond flour or almond meal, sifted if lumpy (about 2 cups)


Grease an 11×7" baking pan. In a medium bowl, beat pumpkin, Splenda (or stevia), baking powder, salt, vanilla and cocoa with electric mixer. Beat in the eggs on high speed until well blended. Beat in ground almonds. Spread in baking pan and bake at 350º about 25-30 minutes, until a toothpick inserted in the center comes out clean and edges of cake start to pull away from sides of pan. The top of the cake may have some small cracks. Cool at least 15 minutes before cutting.

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