Vegan Pumpkin Snack Cake

Squares of pumpkin snack cake on parchment paper next to bundle of cinnamon sticks

This easy vegan Pumpkin Snack Cake is perfectly moist, full of cozy fall spices, and topped with dusting of cinnamon sugar. You won’t miss the dairy!



Vegan Pumpkin Cake

  • 2 cups Flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ¼ tsp Baking Powder
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • ½ tsp Nutmeg
  • 1 cup Brown Sugar, packed
  • 1 tsp Vanilla
  • ¼ cup Vegetable Oil
  • 1 cup Pumpkin Puree
  • ½ cup Water or Almond Milk (or other alternate milk of choice)

Cinnamon Sugar Topping

  • 2 Tbsp White Sugar
  • 2 tsp Ground Cinnamon


  1. Preheat oven to 350 degrees. In a large bowl, whisk together the dry ingredients, flour through nutmeg. Set aside.
  2. In another bowl, with a whisk or hand mixer, beat together the brown sugar, vanilla, vegetable oil, pumpkin and water or almond milk until the mixture is smooth and has lightened, about 2 minutes.
  3. Stir the wet ingredients into the dry ingredients, until the batter is evenly mixed. Transfer the batter to a lightly greased 8×8” square pan.
  4. To create the cinnamon sugar topping, mix the sugar and cinnamon in a small dish. Sprinkle the mixture generously over the top of the pumpkin cake batter.
  5. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a couple of crumbs on it. Remove the cake from the oven and allow it to cool on a wire rack. Once cool, slice and serve.

Keywords: pumpkin spice cake, vegan pumpkin cake, easy pumpkin cake recipe