Chocolate Peanut Butter Swirl Cake (Under 300 Calories!)

Chocolate and Peanut Butter are a classic combination - So I decided to try making a low-cal and gluten free  Chocolate Peanut Butter Cake

This cake is super moist and sweet - I made it in a fluted pan but you could use a loaf pan or small cake pan - whatever you have on hand

This cake is gluten free, dairy free and vegan - and under 300 calories for the entire thing!

Recipe:

For chocolate cake:
3/4 cup Pumpkin Puree - 60 calories
1/4 cup Oat Flour - 90 calories
1/4 cup Unsweetened Apple Sauce - 25 calories
2 tablespoons cocoa powder - 40 calories
1/4 cup Stevia

For Peanut Butter Swirl:
1/4 cup Almond Milk - 10 calories
3 tablespoons PB2 - 68 calories                             
= 293 Calories Total


1. Preheat oven to 350 degrees
2. Mix together the pumpkin, flour, apple sauce, cocoa powder and stevia
3. In a separate bowl mix together the almond milk and PB2 until well combined
4. Pour about half of the chocolate batter into a greased pan
5. Pour the peanut butter mixture on top
6. Spread the rest of the chocolate batter on top of the peanut butter layer
7. Bake 35-40 minutes - remove from oven and let cool before removing from pan