Pumpkin Snickerdoodle Cake
Snickerdoodle cookie meets pumpkin cake. Easy, vegan.
Servings Prep Time
12servings 10minutes
Cook Time
35minutes
Servings Prep Time
12servings 10minutes
Cook Time
35minutes
Ingredients
Cake
Topping
Instructions
  1. Preheat oven to 350F.
  2. Line an 8×8 or 6×10 pan with parchment paper or lightly grease. Set aside.
  3. In a large bowl, mix together the flour, baking powder, baking soda, pumpkin pie spice, salt, and cornstarch.
  4. Make a well in the center of the dry ingredients and add the oil, pumpkin puree, brown sugar, cane sugar, aquafaba, and vanilla. Mix until thoroughly combined. Batter will be quite thick!
  5. Scoop batter into prepared pan and spread out evenly.
  6. In a small bowl, combine the topping ingredients and mix well. Sprinkle evenly over the top of the cake.
  7. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool before serving.
  9. Serve as is or with a giant scoop of dairy free ice cream as an extra treat.
  10. Store covered at room temperature for up to 4 days or in the refrigerator for longer.
Recipe Notes

* Aquafaba is the bean brine/liquid from a can of chickpeas or other bean. Drain from the can and use as is.

Share this: