Pumpkin Snack Cake

Name: Pumpkin Snack Cake
Prep time: 2 h 15 min
Cook time: 27 min
Total time: 2 h 42 min
Cuisine: American
Ingredients: 1 1/2 cups whole wheat flour, spooned and levelled; 1/2 cup coconut sugar; 1 tablespoon pumpkin spice; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup unsweetened almond milk (or milk of choice); 1/2 cup pumpkin puree or pure pumpkin (not pumpkin pie filling); 1/4 cup extra virgin olive oil; 1 teaspoon vanilla extract; 1/2 cup vegan dark chocolate chips; 3/4 cup vegan dark chocolate chips; 1/2 cup natural smooth almond butter (or peanut butter)

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This Pumpkin Snack Cake is studded with dark chocolate chips and has a soft, moist and tender texture. It’s made with whole wheat flour, pumpkin puree and pumpkin spice with a thick chocolate ganache topping. It’s also egg-free and dairy-free!

Who wouldn’t love a rich and chocolatey pumpkin cake for a mid-afternoon pick-me-up?!

This snacking cake pairs nicely with tea, coffee or a pumpkin spice latte, and is the perfect excuse to take a break and soak in some fall coziness!

Overhead view of pieces of pumpkin snack cake arranged on a sheet of brown parchment paper.

This cake was inspired by my banana snack cake recipe. It’s vegan, easy to make and incorporates a twist on chocolate ganache to make it dairy-free!

While ganache is just a mix of chocolate and cream, I’ve taken liberties with the recipe to create this dairy-free ganache.

Instead of using cream or milk, or even coconut milk for the typical dairy-free version, I’m using almond butter. This makes the ganache a little thicker and a little less sweet, so the perfect taste and texture for a moist and tender snack cake.

Why you’ll love this pumpkin spice cake recipe

Pumpkin and chocolate are a perfect combo. The warm pumpkin spice flavour pairs well with the dark chocolate chips and rich chocolate ganache.
It’s a simple cake recipe. It’s just one layer with 11 ingredients (including the topping) and comes together without an electric mixer.
The cake is dairy-free and vegan. There’s no egg, butter or milk in the cake or the ganache topping.

What is a snack cake?

Snack cakes or snacking cakes fall into the category of simple cakes that are easy to make with very few ingredients. They’re usually baked in a single layer round or square pan, and are simply meant for snacking. No special occasions required for these cakes!

While I normally add a ganache topping or even frosting to mine, snack cakes are usually unfrosted. They can be served as is or with a light dusting of powdered sugar on top.

Other snack cakes to try

Overhead view of ingredients to make pumpkin snack cake arranged individually.

Details on a few ingredients

Pumpkin – This recipe calls for pumpkin puree, or pure pumpkin. You don’t want to use pumpkin pie filling since it’s already sweetened and flavoured with spices.

Pumpkin spice – You’ll need a tablespoon of pumpkin spice or pumpkin pie spice. Feel free to use store-bought or make your own.

Chocolate chips – To keep the recipe vegan, make sure you use vegan dark chocolate chips. You’ll need them to go in the cake and for the ganache.

Nut milk – I normally use unsweetened almond milk, but you can use another type of unsweetened non-dairy milk or use dairy milk for a non-vegan cake.

Coconut sugar – If you don’t have coconut sugar, try using brown sugar. Avoid using granulated sugar as it makes the cake too sweet.

Almond butter – Natural almond butter is melted with dark chocolate chips to create the chocolate ganache topping. If you don’t have almond butter, you can use natural peanut butter. Just make sure it’s smooth and not crunchy so your ganache stays smooth.

Pumpkin cake batter in a glass bowl topped with chocolate chips and stirred with a spatula.

How to make a pumpkin snack cake

Line an 8-inch square pan with overhanging parchment paper and preheat the oven to 350F.

In a large bowl, whisk together the flour, sugar, pumpkin spice, baking soda and salt.

In a separate bowl, whisk together the milk, pumpkin, oil and vanilla.

Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir until just combined.

Gently fold in the chocolate chips. Be careful not to over mix.

Pour the batter into the pan and bake for 25-27 minutes, or until a toothpick inserted into the middle comes out clean. Let cool in the pan.

Pumpkin cake batter spread out in a square baking pan with a spatula.

How to make the ganache

Add the chocolate chips and almond butter to a microwave safe bowl, and heat for two 30-second intervals, stirring in between and after until smooth.

Slowly spread the ganache over top of the cooled cake, being careful not to spread it too close to the edge of the cake as it will spill over.

Place in the fridge until the ganache has set. Cut into squares and serve.

Other topping options

Instead of the ganache, you can top the cake with buttercream frosting or cream cheese frosting. (Make them vegan to keep the cake vegan).
To keep it chocolatey, this chocolate avocado frosting is rich and fudgy but not overly sweet.
Keep it simple and serve it with a light dusting of powdered sugar or cocoa powder.

Frequently asked questions

Can pumpkin pie filling be used instead of pumpkin puree?

Pumpkin pie filling already has sugar and spices added, so be sure to use pumpkin puree (or pure pumpkin).

Can all-purpose white flour be used instead of whole wheat flour?

This recipe has only been tested with whole wheat flour. The pumpkin makes the cake very soft and moist. As white flour isn’t as absorbent as whole wheat flour, to make the substitution, the ratio of dry and wet ingredients would need to be adjusted.

Can a 9-inch square pan be used for this cake recipe?

This recipe was tested in an 8-inch square pan. You can use a 9-inch square pan, but the cake will be much thinner (it will also bake quicker). If you don’t have an 8-inch square pan, I suggest using a 9-inch round pan instead, which is more comparable in size.

Can this pumpkin cake recipe be made into a pumpkin bread?

I haven’t tested this recipe in a loaf pan, but if you’re looking for a pumpkin bread, try this healthy pumpkin bread recipe.

Does this pumpkin cake need to be refrigerated?

Since the cake is moist and has a chocolate ganache topping, it stores best in the fridge. If you don’t top it with ganache, you can store it covered at room temperature.

How long will it last?

The cake will last for 5-7 days if stored in an airtight container in the refrigerator. Without the ganache, it will last for 2-3 days at room temperature. You can also store it in the freezer for up to 3 months.

Pieces of pumpkin cake topped with chocolate ganache and placed on parchment paper.

Make ahead instructions

You can make the cake 1-2 days in advance, leave it unfrosted and store it covered at room temperature. A few hours before serving, make the ganache, top the cake and let it set in the fridge.

You can store the unfrosted cake in the freezer for up to 3 months. Just let it cool completely, wrap it tightly in plastic wrap and place it in an airtight container or resealable freezer bag before freezing it.

To defrost, keep the cake in the plastic wrap and place it in the refrigerator the day before you want to serve it or leave it at room temperature for a few hours. Once defrosted, make the ganache, top the cake and let it set in the fridge.

Key recipe tips

Measuring the flour. To ensure you’re adding the correct quantity of flour to the recipe, you’ll want to spoon and level it in your measuring cup.
Don’t over mix. You’ll want to stir the cake batter until the dry ingredients are just incorporated. If you over mix, the cake may turn out a bit dense.
Toothpick test. If you’re not sure if the cake is ready to come out of the oven, test for doneness by sticking a toothpick into the centre. If it comes out clean (or with just a few crumbs), the cake is ready.
Parchment paper. Lightly spray your cake pan with non-stick cooking spray and then line it with overhanging parchment paper. The spray is a good way to make sure the parchment paper doesn’t shift as you pour the cake batter into the pan. It’s also an easy way to lift the cake out of the pan when it’s ready to slice and serve.
Ganache topping. When spreading the ganache on top of the cake, do so slowly, making sure not to go right to the edge of the cake as it may run over the sides. If the ganache seems too runny, pop it in the fridge for a few minutes.
Double the recipe. This recipe makes a single layer cake. For a double layer cake, just double the recipe.

Close up view of a piece of pumpkin snack cake with chocolate chips and ganache on top.

Other pumpkin recipes

If you make this recipe, I’d love to hear what you think in the comments below!

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