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

Cook Time 30

Total Time 45

Servings

Ingredients

1⅔ 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 1/3 cup
½-⅔ 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.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. 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.

Nutrition