(Source: Jessie May)

Vegan Pumpkin Snack Cake With Maple Pecan Frosting

by | December 16, 2019

If you’re looking to bring some a bit of delicious holiday festivity into your kitchen, look no further!

This tasty treat from recipe creator Jessie May mixes the delicious sweetness of sheet cake with the wintery dreaminess of pumpkin bread. Basically, this recipe is a vegan dessert-lover’s dream! 

Light and decadent, and with a creamy maple frosting — this cake is the perfect treat for a holiday party or even an afternoon snack with a cup of tea.  

Maple Syrup

Vegan Pumpkin Snack Cake With Maple Pecan Frosting


Pumpkin Cake

  • 2 tablespoons ground flax
  • 1/4 cup plus 5 tablespoons water, divided
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut nectar (or maple syrup)
  • 1/3 cup coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup + 1/3 cup almond flour
  • 1/4 cup + 1/3 cup oat flour
  • 3/4 cup whole spelt flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • a heaping 1/4 teaspoon ground cinnamon
  • a heaping 1/4 teaspoon ground ginger
  • 1/8 teaspoon grated nutmeg

Maple Pecan Frosting

  • 3/4 cup raw cashews (optional: soak beforehand)
  • 1/4 cup raw pecans (optional: soak beforehand)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons pure soy milk (or other plant milk)
  • seeds from 1 vanilla bean (or 1/2 teaspoon extract)


  1. Make the frosting ahead of time: soak the cashews and pecans together in a small bowl with enough water to keep them covered for 4 hours. Drain and add to a high speed blender. Add the remaining frosting ingredients and puree on low until smooth – using the tamper to push the mixture down towards the blade. Work the speed up to high slowly while continuing to use the tamper until the frosting is silky smooth without any bumps. Transfer to a small jar and place in the fridge until the cake is ready to frost.
  2. Prepare the cake: Preheat the oven to 350F. To a medium mixing bowl, add the ground flax with 5 tablespoons of water. Set aside for 10 minutes to allow to thicken. Then add the remaining 1/4 cup of water, applesauce, pumpkin puree, coconut nectar, coconut sugar, and vanilla to the bowl. Whisk to mix well.
  3. Place a stainless steel mesh strainer over the bowl, and add dry ingredients to the strainer to sift over the wet batter (you may need to do the dry ingredients in batches depending on the size of your strainer). Stir gently to incorporate the dry ingredients into the wet, being careful not to over-mix and stopping when the batter is just combined.
  4. Line an 8×8 baking pan with parchment paper and transfer the cake batter to the pan, gently smoothing out evenly with the back of a spatula.
  5. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out completely clean.
  6. Lift up the sides of the parchment paper to remove the cake from the pan and transfer to a wire rack to cool. When the cake is cool enough to handle, remove the pieces of parchment from the cake, using a large spatula shift the cake onto the rack as you slide the paper out from underneath. Once the cake has cooled, spread frosting on in an even layer and sprinkle the top with extra chopped pecans if you’d like.
  7. Slice and serve, storing leftover cake in an airtight container in the fridge for up to 5 days. Enjoy!

Note: this frosting will begin to dry out if left in the open for too long. I recommend packing away any extra cake you have that is frosted as soon as you can.

This and other delicious recipes can be found on Jessie’s blog as well as on her Instagram page.


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