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    Home » All-Recipes » Snacks & Desserts

    Gluten-Free Pumpkin Snack Cake

    Published: Sep 23, 2015 · Modified: Jan 2, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · 10 Comments

    Gluten-Free Pumpkin Snack Cake | VeggiePrimer.com

    According to The Old Farmer’s Almanac, the autumnal equinox occurred at 4:21 a.m. ET this morning. Fall has officially begun! Time to break out the pumpkin recipes – and this Gluten-Free Pumpkin Snack Cake is one of my favorites!

    Easy Prep

    Gluten-Free Pumpkin Snack Cake | VeggiePrimer.com

    One of the things I love about this and my other snack cake recipes is how easy they are to prepare. You simple mix the ingredients with a fork in the baking dish. You don’t even have to grease the dish! No muss, no fuss.

    Gluten-Free Pumpkin Snack Cake | VeggiePrimer.com

    Mix ‘em up and pop them into the oven!

    Moist and Tasty

    Gluten-Free Pumpkin Snack Cake | VeggiePrimer.com

    A lot of gluten-free baked goods tend to be dry and gritty – especially the store bought variety. Our family jokes, “If it doesn’t say ‘moist and tasty’ on the package – it probably isn’t.”

    The other thing I love about these quick little cakes is they are indeed “moist and tasty.” They also go well with a dollop of whipped coconut cream!

    Gluten-Free Pumpkin Snack Cake

    Gluten-Free Pumplin Snack Cake | VeggiePrimer.com

    You will love this Gluten-Free Pumpkin Snack Cake’s pumpkiny sweet spicy goodness.  The chopped walnuts sprinkled on top create a nice presentation and their nutty flavor is a tasty addition. If you are looking to be a little more decadent, you could also add some chocolate chips. Chocolate makes almost everything better.

    Gluten-Free Pumpkin Snack Cake | VeggiePrimer.com
    Print Pin

    Gluten-Free Pumpkin Snack Cake

    This vegan gluten-free pumpkin snack cake is quick and easy to prepare in one baking dish. You'll love the moist texture and sweet spicy flavor.
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 9

    Ingredients

    • 1 ⅔ cups gluten-free all purpose flour I use Bob’s Red Mill
    • 1 tsp. xanthan gum
    • ½ tsp. fine sea salt
    • 1 tsp. baking soda
    • 1 tsp. ground all spice
    • ½ cup canned pumpkin
    • 2 Tbsp. grape seed oil plus enough mashed banana to equal ⅓ cup
    • ½-2/3 cup maple syrup to taste
    • ½ cup water
    • 1 tsp. apple cider vinegar
    • ½ cup chopped walnuts
    • ½ cup miniature dairy free chocolate chips optional

    Instructions

    • Preheat toaster oven or conventional oven to 350 degrees.
    • Add dry ingredients (except walnuts and chocolate chips) to an ungreased 8x8 baking dish and mix with a fork until well blended.
    • Add wet ingredients and continue to mix with a fork – making sure to scrape along bottom and edges of the baking dish – until well combined.
    • Sprinkle walnuts (and chocolate chips, if using) on top.
    • Bake approximately 30 minutes (if using convection setting on toaster oven) or 35-40 minutes (if using conventional oven) or until a toothpick inserted in the center comes out clean.
    • Cool in pan on wire rack for at least one hour prior to cutting.
    • Serve with a dollop of whipped coconut cream if desired.

     Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

    Note: This page contains affiliate links. Veggie Primer earns a commission if you use the links. We only recommend items/brands we use and trust.

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    Reader Interactions

    Comments

    1. Phoebe

      September 23, 2015 at 2:01 pm

      Is there no pumpkin in this recipe?

      Reply
      • Margaret

        September 23, 2015 at 2:09 pm

        Oh my gosh!!! Yes there is! I can't believe I forgot to add it to the ingredients list. Thank you so much for asking. I've corrected my mistake and will now hide my face in my hands in embarrassment for the rest of the day! 😉 Thanks again!

        Reply
    2. Sina @ Vegan Heaven

      September 27, 2015 at 4:17 am

      This looks so delicious, Margaret! 🙂 I just can't get enough of pumpkin these days. I love how easy this cake is!

      Reply
      • Margaret

        September 27, 2015 at 3:24 pm

        Thank you Sina. I've been enjoying my share of pumpkin too! 🙂 And yes, this cake is super easy - which works nicely for me 'cause I'm a lazy cook!

        Reply
    3. Linda Erts

      September 27, 2015 at 6:51 pm

      This is a great cake! Although I didn't make it gluten free this time it was vegan. Wonderful flavor and was received very well at church today! Thanks for such a good recipe. Looking forward to what you create next.

      Reply
      • Margaret

        September 27, 2015 at 7:08 pm

        Thanks Linda! Glad you enjoyed it. And yes, the recipe also works well with regular all purpose flour!

        Reply
    4. Linda Erts

      September 27, 2015 at 6:57 pm

      PS I had no walnuts just the dairy free chips was still great!

      Reply
      • Margaret

        September 27, 2015 at 7:09 pm

        I LOVE combining chocolate with pumpkin!

        Reply
    5. christine

      October 24, 2015 at 9:01 am

      Love pumpkin and have all the ingredients except grape seed oil. Do you think either applesauce or another type of oil would work?
      Thanks

      Reply
      • Margaret

        October 24, 2015 at 12:55 pm

        Hi Christine - any kind of vegetable oil would do the trick. I like to use grape seed oil because it endures high temps better than some other oils. Eliminating the oil completely would likely make the cake a little drier...

        Reply

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    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

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