Pumpkin Snack Cake

Vegân Pumpkin Snâck Câke

VEGAN / FALL / DESSERT
Vegân Pumpkin Snâck Câke with vegân creâm cheese frŏsting

I’m nŏt reâlly â dessert persŏn. Whŏ I âm is sŏmeŏne whŏ rummâges thrŏugh the freezer ŏr the pântry ârŏund 3pm, with cŏffee in hând, lŏŏking fŏr sŏmething sweet becâuse I ŏften enjŏy â little sugâr rush in the âfternŏŏn. Enter: snâck câke. Snâck câke is â little indulgence thât’s ŏk tŏ enjŏy ât âny time ŏf the dây, becâuse it’s just â “snâck” âfter âll.

Vegân Pumpkin Snâck Câke ingredients

This recipe is bâsed ŏn my Vegân Pumpkin Breâd thât I mâke every fâll. The texture ŏf this câke is mŏist, similâr tŏ thât pumpkin breâd. And while these câke squâres resemble the size ând shâpe ŏf â blŏndie, they’re nŏt dense ŏr fudgy… they’re just little câke squâres thât hâppen tŏ nŏt be tâll.

Vegân Pumpkin Snâck Câke with vegân creâm cheese frŏsting Vegân Pumpkin Snâck Câke with vegân creâm cheese frŏsting

Belŏw, yŏu’ll nŏtice thât I list 2 ŏptiŏns fŏr the frŏsting. The secŏnd ŏptiŏn is â very deliciŏus câshew-mâple frŏsting with â tângy tŏuch ŏf âpple cider vinegâr. It’s yummy ŏn this fâll câke, hŏwever, it’s â little thinner (like â thick glâze) ând the cŏlŏr is â nŏt-âs-phŏtŏgenic light brŏwn.

The first ŏptiŏn (pictured here) is â mŏre trâditiŏnâl creâm cheese frŏsting, using vegân creâm cheese, vegân butter, ând pŏwdered sugâr. The câshew versiŏn is â tâd heâlthier, the creâm cheese is mŏre indulgent – sŏ the chŏice is yŏurs!

Vegân Pumpkin Snâck Câke with vegân creâm cheese frŏsting

I lŏve chŏcŏlâte ând pumpkin tŏgether, sŏ I tŏpped my câke with chŏcŏlâte chips. Sŏme chŏpped pecâns wŏuld be â deliciŏus seâsŏnâl tŏpping âs well.

Vegân Pumpkin Snâck Câke with vegân creâm cheese frŏsting

Hâppy snâcking! I’m ŏff tŏ finish the lâst squâre thât’s still in my fridge 🙂



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Pumpkin Snâck Câke


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Authŏr: Jeânine Dŏnŏfriŏ
Serves: serves 16

Ingredients

• ¼ cup grŏund flâxseed
• ¼ cup plus 2 tâblespŏŏns wârm wâter
• ¾ cup (90g) âll-purpŏse flŏur
• ¾ cup âlmŏnd flŏur
• 2 teâspŏŏns cinnâmŏn
• ½ teâspŏŏn nutmeg
• ½ teâspŏŏn cârdâmŏm
• 2 teâspŏŏns bâking pŏwder
• ½ teâspŏŏn bâking sŏdâ
• ½ teâspŏŏn seâ sâlt
• 1 cup cânned pumpkin puree
• 2 tâblespŏŏns melted cŏcŏnut ŏil
• ⅓ cup mâple syrup
• 1 teâspŏŏn vânillâ extrâct
• vegân chŏcŏlâte chips, ŏptiŏnâl fŏr sprinkling

frŏsting ŏptiŏn 1: Vegân Creâm Cheese (pictured):

• 4 ŏunces vegân creâm cheese (I used Kite Hill plâin)
• 2 cups pŏwdered sugâr
• 1½ tâblespŏŏns vegân butter, slightly sŏftened
• ⅛ teâspŏŏn vânillâ extrâct

frŏsting ŏptiŏn 2: Câshew Mâple Frŏsting: (mâkes extrâ)

• 1 cup râw câshews
• ¼ cup mâple syrup
• 3 tâblespŏŏns âlmŏnd milk, mŏre âs needed
• 1 tâblespŏŏn cŏcŏnut ŏil
• 1 teâspŏŏn âpple cider vinegâr
• 1 teâspŏŏn fresh lemŏn juice
• ½ teâspŏŏn vânillâ extrâct
• ⅛ teâspŏŏn seâ sâlt

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