flourless pumpkin chocolate chip breakfast cake

Jessica Penner, RDBaked, Breakfast, Recipes6 Comments


At first it sounds as though I’m doing something cool and fancy by making a CAKE for breakfast. But, for real, it’s just my lazy girl version of muffins! I’m all about making life easier in the kitchen! Muffin tins can be such a pain to wash. Muffins can sometimes also be a pain to get out of the tin. Using a 9×12 to bake your muffin batter solves both of these problems. 


why it’s a smart choice

This recipe falls in line with my criteria for choosing a healthy granola bar/snack bar/muffin, etc:

  • <8g sugar
  • >4g protein
  • a carb to fibre ratio less than 10:1

Protein and fibre play a critical role in making sure you can satisfy your body’s needs without getting hungry. If you can add more protein and fibre to your morning, you won’t feel the need to eat as much throughout the day! This is an important part of keeping food intake to the amount your body is actually going to use.

To learn more about powering your day with a strategically planned breakfast, download a FREE ebook I created here!


If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  


flourless chocolate chip pumpkin cake

  • Author: Jessica Penner, RD
  • Yield: 18


A super easy breakfast food you can grab-and-go!


  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • 2 eggs
  • ¼ cup canola oil
  • 1 tsp vanilla (or ½ tsp vanilla powder)
  • 2 cups oats (made into a flour with blender or food processor)
  • 1 tbsp instant coffee
  • ½ cup almond flour
  • ¼ cup psyllium husk
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 cup plain greek yogurt
  • ½ cup chocolate chips
  • Pumpkin seeds for sprinkling on top (optional)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, stir together pumpkin, sugar, eggs, oil, and vanilla.
  3. Make the oat flour by pulsing quick or regular cooking oats in a blender or food processor until you get a semi-fine powder.
  4. Dump in the oat flour, instant coffee, almond flour, psyllium, baking powder, and salt. Stir together (but don’t overstir).
  5. Fold in the greek yogurt and chocolate chips.
  6. Bake in parchment lined 9×12 for 23 minutes.
Calories: 146 | Fat: 7g | Carbs: 18g | Fibre: 3g | Sugar: 7.7g | Protein: 4.3g



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6 Comments on “flourless pumpkin chocolate chip breakfast cake”

  1. This looks delicious and I have all the ingredients except for one….Psyllium husk. Do I really need it,? Are their any substitutions I could make? What exactly is it….sorry never heard of it.

    1. You aren’t the only person to have asked about the psyllium! I just made them again and substituted ground flax for the psyllium and they turned out great 🙂

  2. How is this without the chocolate chips? I’m allergic to chocolate. Also, there looks like there are a lot more that 1/2 cup of chocolate chips in this in the picture. Thanks!

    1. I haven’t tried it without the chocolate chips. I tried to keep the batter itself lower in sugar, knowing that the chocolate chips would lend some sweetness. I’d recommend trying it with raisins instead.

      And yes, you got me. The cake itself has the stated 1/2 cup chocolate chips but for photo purposes I sprinkled a few more on top!

    1. Yes, I think it would. The instant coffee adds more depth of flavour but I think the recipe would still be fine without it. Haven’t tried it though. If you do, please let me know what you think!

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