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Pumpkin Chai Swirl Snack Cake

Perfect for sharing with friends or bringing to school, this snack cake screams fall! Filled with spongy pumpkin, sweet maple, and warming cinnamon this cake is a simple one bowl batter with no mixer required. Its filled with rivers of chai spice brown sugar adding a fun little twist to your classic pumpkin cake. Happy fall everyone!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 squares
Ingredients Method Notes

Ingredients
  

Pumpkin Cake
  • 2 cups canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup refined coconut oil melted and slightly cooled
  • 1 cup pure maple syrup
  • 3 large eggs
  • 1 Tablespoon vanilla extract
  • 1 ½ cup whole wheat flour
  • 1 ½ cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
Chai Swirl
  • ½ cup dark brown sugar
  • ½ cup all purpose flour
  • 2 ½-3 teaspoons chai spice * (more or less by preference)
  • 3 Tablespoons salted butter melted
  • oats for topping

Method
 

Make the Cake
  1. Preheat the oven to 350℉ and line a 7x11 inch rectangular baking pan with parchment paper. Set aside.
  2. In a large bowl, mix together the pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla until smooth and combined. Add both flours, baking powder, baking soda, cinnamon, and salt and fold it all together with a large spatula until smooth. Batter will be thick. Set aside
Make the chai swirl
  1. In a small bowl, mix together the brown sugar, flour, and chai spice until evenly combined. Add the melted butter and stir it together with a spatula until a thick crumble forms.
  2. Scoop half of the pumpkin batter into the prepared pan and smooth out into an even layer. Sprinkle the chai filling evenly over the batter. Spread the remaining pumpkin batter evenly on top. Sprinkle with oats if desired.
  3. Bake the cake for 55-65 minutes or until set and an inserted toothpick comes out clean. Let cool completely in the pan before removing and slicing into squares. Cake stays fresh in a sealed container for up to 4 days.

Notes

Chai Spice: Some stores sell chai spice blends, but I always make mine. I used this recipe.