vegan pumpkin snack cake is perfect ANY TIME!!!
Over the last few months a thing called “snack” or “snacking” cake started creeping into all of my feeds. And my initial thought was, “I’m HERE for this”.
I mean, doesn’t snack cake just SOUND like something you’d want to bake – and eat – stat??
Opinions vary on what constitutes a snack cake (and how it may differ from a “snacking” cake), but here’s my take on it: a snack cake is a one-layer cake that is either unfrosted, lightly frosted or dusted with confectioner’s sugar. It is sweet but not TOO sweet, on the fluffy versus dense-side, and likely baked in a square pan. You could use a fork but eating it out of hand is perfectly acceptable. And – most importantly to me – it could be eaten any time of day. Mid-morning. After school. Late at night with a cup of tea.
As we are in the all-things-pumpkin season I was thinking about a lightly spiced cake to try, when the nice folks at NotCo asked if I’d like to review their NotMilk. And so THIS snack cake also became vegan!
NotMilk is “milk, but not”. It’s 100% plant-based, using plants to recreate the same taste, smell, look and feel of traditional cow’s milk. And because it can be used just like milk in any recipe I knew it would be perfect in this recipe!
2 tablespoons ground flaxseed meal
6 tablespoons water
1/2 cup dairy-free butter or margarine
1/2 cup packed brown sugar
1/2 cup pumpkin puree
2 tablespoons molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon each ground ginger and cloves)
1/2 teaspoon kosher salt
3/4 cup + 2-4 tablespoons whole NotMilk, divided
1 cup confectioner’s sugar
1 scraped vanilla bean (optional)
Pre-heat the oven to 350 degrees; line a 9″ square baking pan with parchment paper.
Make a flax “egg” by combining the flaxseed with water and refrigerating for 15 minutes (or up to overnight).
Beat the butter and brown sugar till light and fluffy. Add the pumpkin puree, molasses, vanilla and flax egg and beat again. Add the flour, baking soda, pumpkin pie spice and salt and beat till smooth. With the mixer on low speed, slowly add the 3/4 cup of NotMilk, continuing to beat till smooth and incorporated.
Pour the batter into your prepared pan and bake for 25 – 30 minutes or till a tester tests clean. Cool cake in pan on a wire rack, then remove from pan and return to the rack set over a piece of foil or waxed paper.
Whisk the confectioner’s sugar, scraped vanilla bean (if using) and 2 tablespoons of NotMilk till smooth. Add more NotMilk, a tablespoon at a time, if needed to create a thick yet pourable icing.
Pour the icing over the center of the cake and use a small angled spatula to spread evenly. Let set and cut into squares to serve.
This delicious recipe brought to you by Sheri Silver
Disclosure: This post has been compensated by NotCo; all opinions are mine alone. #NotMilk #ad