Mexican Chocolate Snack Cake

Cooking Time

35 minutes

Difficulty

Easy

Serves Up To

8

Nutrition Information

Total Fat15g
Cholesterol25mg
Sodium350mg
Total Carbohydrates54g
Dietary Fiber2g
Sugars28g
Protein5g

Quick, simple and tasty - All the good things you should get from a snack cake. Cinnamon and a touch of ground red pepper give this easy treat something special. Dust with a little powdered sugar or eat as is.

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.

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

Included in this recipe

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