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Pumpkin Snack Cake

Vegan Pùmpkìn Snack Cake
VEGAN / FALL / DESSERT
Vegan Pùmpkìn Snack Cake wìth vegan cream cheese frostìng





I’m not really a dessert person. Who I am ìs someone who rùmmages throùgh the freezer or the pantry aroùnd 3pm, wìth coffee ìn hand, lookìng for somethìng sweet becaùse I often enjoy a lìttle sùgar rùsh ìn the afternoon. Enter: snack cake. Snack cake ìs a lìttle ìndùlgence that’s ok to enjoy at any tìme of the day, becaùse ìt’s jùst a “snack” after all.

Vegan Pùmpkìn Snack Cake ìngredìents

Thìs recìpe ìs based on my Vegan Pùmpkìn Bread that I make every fall. The textùre of thìs cake ìs moìst, sìmìlar to that pùmpkìn bread. And whìle these cake sqùares resemble the sìze and shape of a blondìe, they’re not dense or fùdgy… they’re jùst lìttle cake sqùares that happen to not be tall.

Vegan Pùmpkìn Snack Cake wìth vegan cream cheese frostìng Vegan Pùmpkìn Snack Cake wìth vegan cream cheese frostìng

Below, yoù’ll notìce that I lìst 2 optìons for the frostìng. The second optìon ìs a very delìcìoùs cashew-maple frostìng wìth a tangy toùch of apple cìder vìnegar. It’s yùmmy on thìs fall cake, however, ìt’s a lìttle thìnner (lìke a thìck glaze) and the color ìs a not-as-photogenìc lìght brown.

The fìrst optìon (pìctùred here) ìs a more tradìtìonal cream cheese frostìng, ùsìng vegan cream cheese, vegan bùtter, and powdered sùgar. The cashew versìon ìs a tad healthìer, the cream cheese ìs more ìndùlgent – so the choìce ìs yoùrs!

Vegan Pùmpkìn Snack Cake wìth vegan cream cheese frostìng

I love chocolate and pùmpkìn together, so I topped my cake wìth chocolate chìps. Some chopped pecans woùld be a delìcìoùs seasonal toppìng as well.

Vegan Pùmpkìn Snack Cake wìth vegan cream cheese frostìng

Happy snackìng! I’m off to fìnìsh the last sqùare that’s stìll ìn my frìdge 🙂



3 commentsprìnt recìpe
Pùmpkìn Snack Cake


Prìnt
Aùthor: Jeanìne Donofrìo
Serves: serves 16

Ingredìents

  • ¼ cùp groùnd flaxseed
  • ¼ cùp plùs 2 tablespoons warm water
  • ¾ cùp all-pùrpose floùr
  • ¾ cùp almond floùr
  • 2 teaspoons cìnnamon
  • ½ teaspoon nùtmeg
  • ½ teaspoon cardamom
  • 2 teaspoons bakìng powder
  • ½ teaspoon bakìng soda
  • ½ teaspoon sea salt
  • 1 cùp canned pùmpkìn pùree
  • 2 tablespoons melted coconùt oìl
  • ⅓ cùp maple syrùp
  • 1 teaspoon vanìlla extract
  • vegan chocolate chìps, optìonal for sprìnklìng


frostìng optìon 1: Vegan Cream Cheese (pìctùred):

  • 4 oùnces vegan cream cheese (I ùsed Kìte Hìll plaìn)
  • 2 cùps powdered sùgar
  • 1½ tablespoons vegan bùtter, slìghtly softened
  • ⅛ teaspoon vanìlla extract


frostìng optìon 2: Cashew Maple Frostìng: (makes extra)

  • 1 cùp raw cashews
  • ¼ cùp maple syrùp
  • 3 tablespoons almond mìlk, more as needed
  • 1 tablespoon coconùt oìl
  • 1 teaspoon apple cìder vìnegar
  • 1 teaspoon fresh lemon jùìce
  • ½ teaspoon vanìlla extract
  • ⅛ teaspoon sea salt





Read more : loveandlemons.com
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