Mexican Chocolate Snack Cake
Cook Time:
35
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 15g |
|---|---|
| Cholesterol | 25mg |
| Sodium | 350mg |
| Total Carbohydrates | 54g |
|---|---|
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 5g |
Ingredients
- 2¼ cups all-purpose flour
- 1 cup sugar
- 2 Tbsp. unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ½ tsp. salt
- ⅛ - ¼ tsp. ground red pepper
- 1¼ cup Almond Breeze Chocolate Almondmilk
- ½ cup vegetable oil
- 1 large egg; lightly beaten
- 1 tsp. vanilla extract
- Powdered sugar; optional
Directions
- 1
Preheat oven to 350°F.
- 2
Combine the first 8 ingredients in a large bowl with a whisk.
- 3
In a separate bowl, combine the almondmilk, oil, egg and vanilla. Add the wet ingredients to the dry ingredients; stir until combined.
- 4
Transfer the batter to an 8-inch square baking pan coated with cooking spray. Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with powdered sugar, if desired.
- 5
Refrigerate leftovers.
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