AliLarter.com

November 16, 2014

While the traditional version of this snack cake is what I prepare for guests, this is the workhorse rendition that feeds my family on the daily.  Trading the coconut oil for apple sauce cuts nearly 1,000 calories out of the snack cake as a whole, and sneaking flax seeds (and tofu…) into anything my child wants seconds of is always a triumph.

A pumpkin spiced treat you can devour without fear of turning into a pumpkin – November snacking, solved!

xx,

A

VEGAN PUMPKIN SNACK CAKE

Ingredients for Snack Cake:

1 15oz can pumpkin
1 tbls pumpkin pie spice
1 tsp vanilla extract
4 “flax eggs” (1 tbls flax to 3 tbls water = 1 flax egg)
½ cup coconut oil
½ cup apple sauce
2 cups flour, 1 cup whole wheat, 1 cup white flour
1 ¼  cups low glycemic palm sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt

 

Ingredients for Frosting:

½ c Earth Balance whipped butter – room temperature
¼ c tofutti cream cheese – room temperature
¼ cup maple syrup
½ tsp vanilla extract

 

Directions:

Preheat oven to 350 degrees.

In a saucepan over medium heat, cook pumpkin and vanilla with pumpkin pie spice for five minutes.  Remove from heat and let cool for 10 minutes, while you prepare dry ingredients in a large bowl. Add oil, apple sauce, and flax eggs to the pumpkin mixture, blend together and then pour in the dry ingredients.  Mix well.

Pour into a greased 9×13 pan and bake for 30 minutes, until a toothpick comes out clean, then remove and let cool.

Beat earth balance and tofutti cream cheese for five minutes or until smooth and fluffy, then add maple syrup and vanilla and mix well.

When cool, cut into snack cakes and then slather on icing. A dash of cloves on top adds an extra kick!

Total Cooking Time: 45 mins.

Serves: 12

 

P.S.  Check out my original Pumpkin Snack Cake as well!