Vegan Pumpkin Snack Cake

Vegan Pumpkin Snack Cake with vegan cream cheese frosting

I’m not really a dessert person. Who I am is someone who rummages through the freezer or the pantry around 3pm, with coffee in hand, looking for something sweet because I often enjoy a little sugar rush in the afternoon. Enter: snack cake. Snack cake is a little indulgence that’s ok to enjoy at any time of the day, because it’s just a “snack” after all.

Vegan Pumpkin Snack Cake ingredients

This recipe is based on my Vegan Pumpkin Bread that I make every fall. The texture of this cake is moist, similar to that pumpkin bread. And while these cake squares resemble the size and shape of a blondie, they’re not dense or fudgy… they’re just little cake squares that happen to not be tall.

Vegan Pumpkin Snack Cake with vegan cream cheese frosting Vegan Pumpkin Snack Cake with vegan cream cheese frosting

Below, you’ll notice that I list 2 options for the frosting. The second option is a very delicious cashew-maple frosting with a tangy touch of apple cider vinegar. It’s yummy on this fall cake, however, it’s a little thinner (like a thick glaze) and the color is a not-as-photogenic light brown.

The first option (pictured here) is a more traditional cream cheese frosting, using vegan cream cheese, vegan butter, and powdered sugar. The cashew version is a tad healthier, the cream cheese is more indulgent – so the choice is yours!

Vegan Pumpkin Snack Cake with vegan cream cheese frosting

I love chocolate and pumpkin together, so I topped my cake with chocolate chips. Some chopped pecans would be a delicious seasonal topping as well.

Vegan Pumpkin Snack Cake with vegan cream cheese frosting

Happy snacking! I’m off to finish the last square that’s still in my fridge 🙂

5.0 from 4 reviews
Pumpkin Snack Cake
Serves: serves 16
  • ¼ cup ground flaxseed
  • ¼ cup plus 2 tablespoons warm water
  • ¾ cup (90g) all-purpose flour
  • ¾ cup almond flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cardamom
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup canned pumpkin puree
  • 2 tablespoons melted coconut oil
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • vegan chocolate chips, optional for sprinkling
frosting option 1: Vegan Cream Cheese (pictured):
  • 4 ounces vegan cream cheese (I used Kite Hill plain)
  • 2 cups powdered sugar
  • 1½ tablespoons vegan butter, slightly softened
  • ⅛ teaspoon vanilla extract
frosting option 2: Cashew Maple Frosting: (makes extra)
  • 1 cup raw cashews
  • ¼ cup maple syrup
  • 3 tablespoons almond milk, more as needed
  • 1 tablespoon coconut oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon sea salt
  1. Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish.
  2. In a small bowl, combine the flaxseed and the water and set aside for 5 minutes to thicken.
  3. In a large bowl, combine the all-purpose flour, almond flour, cinnamon, nutmeg, cardamom, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk together the pumpkin, coconut oil, maple syrup, vanilla, and the flaxseed mixture.
  5. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Spread into the baking dish (the batter will be thick) and bake for 20 to 23 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting or slicing.
  6. Frosting Option 1: For the cream cheese frosting: In a large bowl beat the cream cheese and softened butter with an electric mixer until smooth. Add the vanilla and powdered sugar, and mix until smooth.
  7. Frosting Option 2: For the maple cashew frosting: In a high-speed blender, combine the cashews, maple syrup, almond milk, coconut oil, apple cider vinegar, lemon juice, vanilla, and sea salt. Blend until completely smooth. If necessary for blending, add more almond milk, 1 tablespoon at a time, adding as little as possible so that your frosting will not be too thin. Chill until ready to use.
note: if you're not vegan, you can use regular cream cheese and regular butter.

The cashew frosting (option 2, not pictured) while very delicious, will not look as white and fluffy on your cake. The consistency is bit thinner, more like a thick glaze.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Colleen on said:

    can you use all almond flour so it is gluten free?

    • Hi Colleen, I haven’t tried it that way, so I can’t say for sure. I think it might be too dense and not cake-like without altering the other ingredients as well.

      • Wendy on said:

        You might try replacing Bobs Red Mill All Purpose Gluten Free Flour Blend. It works really well for things like this. 😊

      • Ellen on said:

        Hi, I made this gluten free by using the stated amount of almond flour and using Bob’s Rrd Mill gluten free for the other flour, and it was terrific!

        • Hi Ellen, thanks for sharing! I’m happy they worked out with Bob’s GF flour mixed in.

  2. Mari Barnes on said:

    I love the photos, especially the ones in which you label the ingredients. Thanks for beautiful pictures and recipes!

  3. Natalie from on said:

    We unfortunately don’t really have pumpkin puree here in the UK, is it just what it sounds like (cooked blitzed pumpkin) if I had to make my own or is there something more to it? Thanks!

    – Natalie

    • Christine on said:

      I used a baked sweet potato i had in the fridge and it turned out great!

    • Jaclyn on said:

      In the UK any large Tesco or Sainsbury’s will stock it in the American section of the world food aisle, or you can buy online from Tesco, Sainsbury’s, Waitrose or Ocado.

  4. sabrina from on said:

    great recipe, fun to make too, also a great recipe to share, thank you for sharing it!

  5. Gaby Dalkin on said:

    So yummy!

  6. Colin Matthews on said:

    Hard to believe this is really vegan! It looks soo amazing.

  7. .abby. on said:

    Would the consistency be thrown off if I used only all-purpose flour? I’ve never worked with almond flour before since we have nut allergies in the house.

    • Hi Abby, I would probably add more oil so that they don’t turn out too dry (since almond flour is fatty). I can’t say for sure without trying it myself, but I think 2 additional tablespoons coconut oil might do the trick.

  8. Leah from on said:

    This is cake is super yummy. I made it gluten free by substituting the regular flour with Minimalist Baker’s diy gf flour mix. Came out perfect. Thank you so much!

    • I’m glad you loved it! Thanks for the gluten free tip!

  9. CSB on said:

    If we’re an egg eating household, is it safe to assume I can sub in 4 eggs for the flax?

    • Hi, I would try 2 eggs… but know that I haven’t tested this with eggs so I’m not sure exactly how it will turn out. It’s not always a direct swap. Hope that helps!

  10. Ellen on said:

    So good, but so hard to cut into 24 squares and eat just one! And why did I never think of making a vegan cream cheese frosting? Thanks!

  11. Terri on said:

    I love your website and recipes! I’ve never used as many recipes from one site as I do from yours. I’m a fairly new follower, about 2 months now.
    This pumpkin snack cake sounds amazing.
    I sincerely hate to be one that can’t eat something in a recipe, but I seem to be allergic to all seeds (hemp, flax & sunflower are the worst). So weird and I’m not liking this at all. Nuts are fine.
    Is there a substitute for flax seed? I really want to make these snack cakes and will if I can find a way around the flax seeds.

    • Hi Terri, I’m so glad to hear that you’ve been loving the recipes! I haven’t tried making this with an egg, but I’m sure it can be done. I would probably try 1 egg with 2 tablespoons water (omitting the 1/4 cup flax and 1/4 cup of water). I can give it a try sometime later this week and let you know!

      • Terri on said:

        Now that you mention it, it seems that I have heard you can sub an egg for flax seed and vice versa. Sorry I didn’t think of that. Thank you for the suggestion of adding 2 T of water with the egg also. I wouldn’t have thought of that. I’ll try it too and let you know!

        • Yep, exactly, the reason for the flax is to substitute the egg… it’s not always a 1:1 swap, although it’s usually easier to go from flax to egg than vise versa. Let me know how it goes!

  12. Laurina on said:

    I made this cake the day the recipe showed up in my inbox. It was delicious. Light, not to sweet, easy to make and stayed fresh tasting for days. I didn’t have any canned pumpkin so substituted some winter squash purée I had cooked up earlier. Thank you for your great recipes.

    • Hi Laurina, I’m so happy to hear that it worked so well with the fresh squash puree! Thanks for the feedback 🙂

  13. Bridget on said:

    This recipe is so good, Jeanine! I’ve already made it twice and have no plans to stop.

    • Ha ha, I love hearing that! Thanks for taking a sec to come let me know 🙂 xo

  14. Amy on said:

    Planning to make this today, looks delicious. Can I sub whole wheat all-purpose four for the white or will that change the consistency?


    • Hi Amy, it’ll be a little bit more dense but I think it’ll still be tasty. I often like to use whole wheat pastry flour over regular whole wheat because it’s a bit lighter. Hope that helps!

      • Amy on said:

        Didn’t have ww pastry flour, so used white all-purpose flour per the recipe, came out great! Easy and delicious.

  15. Andy on said:

    Came across your site recently and thought I’d give this recipe a try. Followed instructions to the letter and it worked a treat. Loving this site. keep up the good work.

    • Hi Andy – welcome!! I’m so glad you loved the recipe.

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