Meg + Matcha

Pumpkin Chai Snack Cake

Moist pumpkin cake topped with decadent maple chai cream cheese frosting.

This pumpkin chai snack cake is soft, fluffy, and a delicious Fall dessert! Moist pumpkin cake is flavored with real pumpkin puree and topped with irresistible maple chai cream cheese frosting.

Ingredients for Pumpkin Cake

Avocado oil, maple syrup, vanilla, eggs, pumpkin puree, flour, baking powder, baking soda, salt, pumpkin pie spice.

Ingredients for Frosting

Unsalted butter, full fat cream cheese, vanilla, powdered sugar, chai spices, maple syrup.

Preheat the oven and prepare a square baking pan. In a large mixing bowl, whisk the oil and maple syrup together. Then, mix in the vanilla and eggs. After that, mix in the pumpkin puree.

Step 1

Add the dry ingredients to the bowl. Use a rubber spatula to fold them in until no streaks of flour remain. It's ok if the batter is lumpy.

Step 2

Pour the  batter into the prepared pan and bake for 18-22 minutes. Let the cake cool in the pan for 10 minutes before transferring to a wire cooling rack.

Step 3

Cream the butter and cream cheese together. Add the vanilla and half of the powdered sugar. Then, mix and repeat with the other half of the powdered sugar and the spices. Mix in the maple syrup.

Step 4

Smooth the frosting on the cake, decorate, and enjoy! Want to make this recipe? Check out the full recipe at:

Easy and delicious sweets and snacks with a healthy twist.