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.

Pumpkin Snack Cake

Description

This easy, vegan Pumpkin Snack Cake has a soft and tender crumb with dark chocolate chips and a rich chocolate ganache topping!

Ingredients

For the cake:

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

For the ganache:

3/4 cup vegan dark chocolate chips
1/2 cup natural smooth almond butter (or peanut butter)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350F. Lightly grease an 8-inch square pan and line it with overhanging parchment paper.
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 middle of the dry ingredients and pour in the wet mixture. Stir until dry ingredients are incorporated. Don’t over mix the batter.
Gently fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 25-27 minutes, or until a toothpick inserted into the middle comes out clean.
Place on a wire rack and let cool completely in the pan.
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 too closely to the edge as it will spill over the side.
Place in the refrigerator until the ganache is set.
Using the parchment paper, lift the cake out of the pan and transfer to a cutting board. Cut into 16 pieces.
Store in a single layer in an airtight container in the refrigerator for 5-7 days, or store in the freezer for up to 3 months.

Notes

If you don’t need the cake to be vegan, you can use regular dark chocolate chips.
You can substitute another type of unsweetened non-dairy milk for the almond milk, or use dairy milk for a non-vegan cake.
Brown sugar can be used as a substitute for coconut sugar.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.