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Pumpkin Snack Cake – With Maple Greek Yogurt Frosting

This sweet and moist pumpkin snack cake is a healthy Fall staple dessert.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 35 minutes
Yield 9 slices


  • 1 cup plus 2 tbsp canned pumpkin or sweet potato
  • 1/2 cup milk of choice
  • 1/4 cup oil OR additional pumpkin for a fat-free cake
  • 2/3 cup pure maple syrup, agave, or honey
  • 2 tsp white or cider vinegar
  • 1 cup spelt, white, or oat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice or cinnamon
  • optional 1/2 cup chocolate chips


  • Line an 8-inch pan with parchment paper. Set aside. Preheat oven to 350 F. Whisk together all wet ingredients in a bowl. Let sit at least 10 minutes. To ensure even mixing, stir all dry ingredients in a separate bowl. Pour dry into wet, stir just until evenly mixed, and smooth into the prepared pan. Bake 30 minutes on the center rack, then—without opening the oven door even a little—turn off the heat and leave the cake in the closed oven for an additional 5 minutes. Remove and let cool. This cake is much firmer after a few hours and tastes sweeter the next day. The first night, you can store it very loosely covered on the counter; after that, store covered in the fridge for optimum freshness. Frost with coconut butter, cream cheese icing, or the maple frosting listed earlier in this post.
    View Nutrition Facts


For a single serving version, make this Pumpkin Mug Cake.