Sink your fork into this plush pumpkin snack cake topped with swirls of the most deliciously creamy-tangy maple syrup frosting! Naturally gluten-free with a mix of oat and almond flours (or sub gluten-free flour), this is my go-to easy fall dessert!
OK, I bet the first question you may have is: What makes a snack cake a snack cake? In my opinion, a "snack cake" is a simpler cake with just one layer baked in a square cake pan for easy slicing. This sweet little gluten free pumpkin snack cake is one of my favorites, with two easy gluten-free flours (oat + almond) needed to make a soft yet sturdy crumb. Unlike my gluten free pumpkin chocolate cake, which is a bit more elaborately layered, this humble beauty is reminiscent of a gluten free pumpkin sheet cake but baked a tad smaller.
In the spirit of a snack cake, I often leave off a frosting, but in this case, I highly recommend whipping up (literally) the creamy, dreamy, maple syrup-swirled cream cheese buttercream and liberally swiping it across the top of the cake. It's the perfect meld of slightly tangy and barely sweet, and I seriously can never get enough maple syrup in my life! I love the pairing of pumpkin and maple syrup, plus a generous amount of warming spice. This is a cake to celebrate autumn.
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Delicious Details
I would argue this cake could be a contender for the Thanksgiving dessert buffet. along with a plate of gluten free pumpkin chocolate chip cookies and a maple pumpkin pie - or make it earlier and nibble on slices while you wait for trick-or-treaters. Here are a few of my favorite details about this cake:
- That crumb: Soft and squidgy, never dry, and a lovely mix of whole grain and nut flours.
- That frosting! Cream cheese frosting is one of my favorites, and it works so wonderfully with pumpkin. Add a little maple syrup to turn this into the most delectable fall dessert.
- Easy batter: A whisk is all that's needed to put together the batter - you do need a mixer to make the frosting, but even that comes together quickly. I love a cake that needs minimal prep!
For more oat flour inspiration, browse all my oat flour recipes.
Ingredients Needed
Here's a look at what goes into this cake, with the full ingredient amounts and instructions included in the recipe card at the end of this post.
- Pumpkin puree - Homemade pumpkin puree works beautifully here, or use a can of pure pumpkin puree. DON'T use pumpkin pie mix because it comes already sweetened and spiced, and will affect the overall taste of the cake.
- Yogurt - I like plain whole milk yogurt, but any variety from low-fat to non-fat will work.
- Butter - Unsalted butter is best, and you'll need some for the cake (melted) and the frosting (softened to room temperature).
- Eggs - Large or medium eggs work great.
- Oat flour - I love whole grain oat flour (yes, oat flour is gluten-free!), certified gluten-free if needed, though you can substitute brown rice flour or sorghum flour with good results.
- Almond flour - If you can't have almond flour, try another nut flour or swap teff flour or buckwheat flour.
- Granulated sugar
- Spices - A mix of ground cinnamon, ginger, and nutmeg.
- Leavening - Baking powder and baking soda.
- Salt - I always use fine sea salt, and table salt works well, too.
- Frosting - Unsalted butter, cream cheese, powdered sugar, and maple syrup.
Step-By-Step Instructions
Here's an overview in photos of how to make this cake:
1. Make 2 mixes: In a large bowl, whisk the wet ingredients together. Separately, combine the dry ingredients.
2. Combine: Fold the dry mix into the wet ingredients.
3. Rest: Place the batter in a greased and lined 8x8 inch pan and rest for 15 minutes.
4. Bake: Place in a 350F oven and bake for about 1 hour. Cool completely.
5. Make frosting: Cream the butter and cream cheese, add the powdered sugar and maple syrup, and beat until smooth.
6. Frost: Spread the frosting evenly over the cake.
Baking Tip: Room Temp Ingredients!
Always use room temperature ingredients for the frosting. What does this mean? The butter and cream cheese should be very, very soft when pressed. I take mine out of the fridge well in advance of when I plan to make the frosting so that they easily blend together. It's the WORST to have lumps or streaks of butter or cream cheese in a frosting that's mean to be super smooth and creamy!
Tips & Recipe Notes
- Sift the powdered sugar. Another way to ensure the smoothest frosting is to sift the powdered sugar to remove any clumps. Sift the sugar directly into the bowl when you make the frosting.
- Try honey. For a slight flavor twist, use honey in place of maple syrup. It also goes so well with cream cheese!
- Omit the frosting. Skip the frosting and dust the surface of the cake with sifted powdered sugar, or sprinkle it with a mix of cinnamon sugar (1 tablespoon granulated sugar + 2 teaspoons ground cinnamon, a la my gluten free pumpkin donut cake).
- Add candied nuts. Scatter candied pecans or walnuts over the top of the cream cheese frosting.
- Make it with chocolate. Stir in 1-2 cups of mini or regular semisweet chocolate chips into the batter to make pumpkin chocolate chip cake.
- Go vegan. Substitute three flax eggs for the eggs. Use your preferred vegan butter substitute and cream cheese substitute in the frosting.
- Swap gluten free flour. Easily use a gluten free all-purpose flour blend - try my homemade gluten free flour blend! - in place of the combination of oat and almond flours if you wish.
- Use pumpkin pie spice. Use pumpkin pie spice in place of the combination of spices in the batter if you have this spice blend handy.
- Add a sprinkle of spice. Sprinkle a little of ground cinnamon over the top of the frosting for a decorative finish.
Storage Options
- Fridge - Store cake in the pan, well-covered, or in an air-tight container in the fridge for up to 5 days. You can serve slices cold from the fridge or at room temperature. You can slice them all up at once or as needed.
- Freezer - I don't like to freeze the whole cake because of the dairy in the frosting. However, to save time later, you can bake and then freeze the cake. Wrap it well in plastic and foil, and place it in the freezer for up to 3 months. Thaw the cake in the fridge, then make the frosting and finish the cake.
More Gluten Free Pumpkin Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Pumpkin Snack Cake
Ingredients
Cake
- 1 can pure pumpkin puree
- ½ cup plain whole milk yogurt
- ½ cup unsalted butter melted
- 2 eggs lightly beaten
- 1 ¾ cups oat flour (220 grams)
- ½ cup almond flour (60 grams)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Frosting
- ½ cup unsalted butter at room temperature
- 6 ounces cream cheese at soft room temperature
- 1½-2 cups powdered sugar sifted
- 3 tablespoons maple syrup
Instructions
- Preheat the oven to 350℉ and grease and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the 1 can pure pumpkin puree, ½ cup plain whole milk yogurt, ½ cup unsalted butter, and 2 eggs.
- In a medium bowl, whisk together the 1 ¾ cups oat flour, ½ cup almond flour, 1 cup granulated sugar, 1 teaspoon ground cinnamon,½ teaspoon ground ginger, ½ teaspoon ground nutmeg, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon fine sea salt. Fold the dry ingredients into the wet ingredient until combined.
- Pour batter into the prepared pan and rest for 10 minutes. Bake for 50-60 minutes or until a cake tester inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- Make frosting: In a large bowl, cream the ½ cup unsalted butter and 6 ounces cream cheese until well combined. Beat in the 1½-2 cups powdered sugar and 3 tablespoons maple syrup until a thick frosting forms. Add a bit more powdered sugar if needed, if it seems too loose.
- Make sure the cake is completely cooled, then spread a thick layer of frosting evenly over the top.
Notes
- Always use room temperature ingredients for the frosting. What does this mean? The butter and cream cheese should be very, very soft when pressed. I take mine out of the fridge well in advance of when I plan to make the frosting so that they easily blend together. It's the WORST to have lumps or streaks of butter or cream cheese in a frosting that's mean to be super smooth and creamy!
- Sift the powdered sugar. Another way to ensure the smoothest frosting is to sift the powdered sugar to remove any clumps. Sift the sugar directly into the bowl when you make the frosting.
- Try honey. For a slight flavor twist, use honey in place of maple syrup. It also goes so well with cream cheese!
- Omit the frosting. Skip the frosting and dust the surface of the cake with sifted powdered sugar, or sprinkle it with a mix of cinnamon sugar (1 tablespoon granulated sugar + 2 teaspoons ground cinnamon, a la my gluten free pumpkin donut cake).
- Add candied nuts. Scatter candied pecans or walnuts over the top of the cream cheese frosting.
- Make it with chocolate. Stir in 1-2 cups of mini or regular semisweet chocolate chips into the batter to make pumpkin chocolate chip cake.
- Go vegan. Substitute three flax eggs for the eggs. Use your preferred vegan butter substitute and cream cheese substitute in the frosting.
- Swap gluten free flour. Easily use a gluten free all-purpose flour blend - try my homemade gluten free flour blend! - in place of the combination of oat and almond flours if you wish.
- Use pumpkin pie spice. Use pumpkin pie spice in place of the combination of spices in the batter if you have this spice blend handy.
- Add a sprinkle of spice. Sprinkle a little of ground cinnamon over the top of the frosting for a decorative finish.
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