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Mexican Chocolate Snack Cake

Cook Time:
35 Minutes
Serves Up To:
8 Servings

Nutrition Information

Total Fat15g
Total Carbohydrates54g
Dietary Fiber2g


  • 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
  • ½ cup vegetable oil
  • 1 large egg; lightly beaten
  • 1 tsp. vanilla extract
  • Powdered sugar; optional


  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.

Made with these products:

Chocolate Almondmilk
Chocolate Almondmilk
Shelf Stable Chocolate Almondmilk
Shelf Stable Chocolate Almondmilk