Spiced Pumpkin Snack Cake with Vegan Maple Cream Cheese Frosting – Gluten-free + Dairy-free

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings 1x



For the cake: 

  • 1 cup brown rice flour
  • 1 cup almond flour
  • 3 tbsp arrowroot powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 15 oz can pumpkin puree
  • 3 eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/2 cup coconut oil, melted, or olive oil

 For the frosting: 

  • 1 8 oz package almond/ plant-based cream cheese (I like Kite Hill)
  • 3 tbsp maple syrup
  • 1 tbsp arrowroot powder
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees and line an 8×8 baking pan with parchment and rub the sides with coconut oil.
  2. Whisk together the dry ingredients and set aside.
  3. In the bowl of a stand-up mixer fitted with a paddle attachment (or using a regular bowl and hand mixer or whisk), mix together the wet ingredients until well-combined and creamy.
  4. Add the dry ingredients to the wet in thirds until fully incorporated.
  5. Pour the batter into the prepared pan, spreading with a spatula to distribute evenly.
  6. Bake for approximately 30-40 minutes, until lightly browned and a toothpick comes out clean. For my convection oven, it was 35 minutes. Place pan on wire rack to cool completely.
  7. Meanwhile, make the frosting. Whisk together frosting ingredients until smooth and creamy. Refrigerate until cake is completely cooled. 
  8. When ready to serve, spread frosting on top, slice and serve. I like to garnish with toasted pumpkin seeds and a dusting of pumpkin pie spice. Enjoy!