This One-Dish Pumpkin Chia Toddler Cake is soft, fluffy, lightly sweetened with maple syrup, and pairs perfect with a peanut butter yogurt drizzle on top. You mix it right in a small baking dish and pop it in the oven, so there's only one dish to wash. It slices into toddler-sized squares and tastes just like a slice of pumpkin cake - perfect for easy breakfasts or snack time!
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Table of Contents
Why You'll Love This One-Dish Pumpkin Chia Toddler Cake
- One dish: Mix the batter right in your baking dish and bake it in the same dish. No mixing bowl needed.
- Soft, fluffy texture: It's light and tender, easy for little hands to hold and easy to chew.
- Lightly sweetened: Just ¼ cup of maple syrup for the whole cake, with warm pumpkin spice flavour.
- Small batch: A 6x8-inch dish makes the right amount for a few breakfasts and snacks, without a big pan of leftovers.
- Easy to top: Add a peanut butter-yogurt drizzle or a sprinkle of hemp hearts on top!
Ingredients for Pumpkin Spice Chia Toddler Cake
This toddler cake uses simple ingredients you likely already have, plus a few chia seeds for a little extra fibre!
- Pumpkin purée - use plain canned pumpkin (pumpkin pie filling) which gives the toddler cake moisture and that classic pumpkin flavour.
- Egg - just one egg helps hold the cake together and gives it a fluffy rise.
- Plain whole milk yogurt - adds moisture and a little protein boost.
- Maple syrup - just enough to add a touch of sweetness.
- Neutral oil - helps keep the cake nice and soft and fluffy.
- Vanilla extract - helps round out the pumpkin spice flavour.
- All-purpose flour - gives the cake its structure.
- Chia seeds - adds fibre and healthy fats (can add whole or grind up).
- Pumpkin pie spice - gives the cake its warm flavour. No pumpkin pie spice? Use 1 teaspoon cinnamon and ¼ teaspoon nutmeg instead.
- Baking powder + baking soda - help the cake rise and stay fluffy.
- Salt - just a dash to bring out the flavour.
See recipe card for quantities.
How to Make Pumpkin Spice Chia Toddler Cake
Everything is mixed right in the baking dish, so it comes together quickly. Here's the overview - and you can find find the full recipe card below.
Step 1: Preheat the oven to 350°F and grease a 6x8-inch baking dish. In your baking dish, whisk the egg. Add the pumpkin, yogurt, oil, maple syrup and vanilla and stir until smooth.
Step 2: Add the chia seeds and mix until thoroughly combined.
Step 3: Add the flour, pumpkin pie spice, baking powder, baking soda and salt. Stir until just combined, scraping the corners so there are no pockets of dry flour.
Step 4: Spread the batter out so it's even in the dish. Bake for 30 minutes, until the top springs back and a toothpick in the centre comes out clean.
Step 5: Let the cake cool before slicing it into squares.
Step 6: Top with a yogurt drizzle, a peanut butter drizzle or a sprinkle of hemp hearts, and serve some berries or apple slices.
Hint: Since you're mixing right in the baking dish, a fork or small whisk works best. Scrape along the corners and sides so all the flour gets mixed in, then smooth the top before it goes in the oven.
Substitutions
Here are a few easy swaps if you need them:
- Oil - any neutral oil works here. I used olive oil, but avocado oil or canola oil can be used instead.
- Pumpkin - mashed sweet potato or butternut squash purée can be used in place of pumpkin.
- Pumpkin pie spice - use 1 teaspoon cinnamon and ¼ teaspoon nutmeg instead.
Variations
Want to change it up? Stir a handful of chocolate chips into the batter, or switch up the toppings - a peanut butter drizzle with berries on the side makes a yummy breakfast.
If your family loves pumpkin, try my Pumpkin Oat Mini Muffins or Pumpkin Spice French Toast Muffins!
Leftover pumpkin from this recipe? Try these Pumpkin Spice Toddler Puffs!
Equipment
- 6x8-inch baking dish
- Fork or small whisk
- Silicone spatula
- Measuring cups and spoons
Storage
Store the plain cooled cake in an airtight container in the fridge for 3-4 days. Add toppings just before serving.
To freeze, slice the plain cake into squares and freeze them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Toddler Tip
This can be a fun one for your child to decorate! Mix a little peanut butter and yogurt together, spoon into a ziplock bag and cut a hole in the corner. Let your child pipe out a design on their pumpkin cake!
For Halloween, use the yogurt to draw a jack-o'-lantern face on each square!
Serving ideas
- Yogurt drizzle - plain yogurt thinned spooned or piped over the top.
- Peanut butter drizzle - smooth, runny peanut butter mixed with yogurt (or on its own) drizzled over the top. Warm it for a few seconds if it's too thick to drizzle.
- Hemp hearts - sprinkled over the top for a little crunch and extra nutrition.
- Berries - strawberries, raspberries or blueberries on the side.
- Apple slices - cut thin apple slices (or shred for younger children) and sprinkle a little cinnamon on top
FAQ
It’s made with toddlers in mind! It’s lightly sweetened with just ¼ cup of maple syrup for the whole cake, and it has a soft, fluffy texture that’s easy for little ones to chew. It slices into small squares that are easy for kids to hold, and instead of frosting, it’s topped with a simple yogurt or peanut butter drizzle. It's a cake the whole family can enjoy - I love a square with my coffee too!
Nope! Grease your baking dish, then whisk the wet ingredients right in it and stir in the dry ingredients. Just be sure to scrape the corners well so there's no dry flour left behind.
Yes - an 8x8-inch pan works too. The cake will be a little thinner, so start checking it a few minutes early.
Use 1 teaspoon cinnamon and ¼ teaspoon nutmeg instead. It gives the cake the same warm flavour.
Recipe
Pumpkin Chia Toddler Cake (One-Dish!)
Equipment
- 6x8-inch baking dish
- Fork or small whisk
- Silicone spatula
Ingredients
Wet Ingredients
- ½ cup pumpkin purée plain, not pie filling
- 1 egg
- ¼ cup plain whole milk yogurt
- ¼ cup maple syrup
- 3 tablespoon neutral oil I used olive oil
- 2 teaspoon vanilla extract
Dry Ingredients
- 1 tablespoon chia seeds (ground or whole)
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoon pumpkin pie spice or 1 teaspoon cinnamon + ¼ teaspoon nutmeg
- 1 dash salt
To serve (optional)
- plain yogurt for drizzling
- smooth peanut butter runny, for drizzling
- hemp hearts for sprinkling
- berries or apple slices for serving
Instructions
- Preheat the oven to 350°F and grease a 6x8-inch baking dish.
- In your baking dish, whisk the egg. Add the pumpkin, yogurt, oil, maple syrup and vanilla and stir until smooth.
- Add the chia seeds. Stir thoroughly to combine.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir until just combined, scraping the corners so there are no pockets of dry flour.
- Spread the batter out so it's even in the dish. Bake for 30 minutes, until the top springs back and a toothpick in the centre comes out clean.
- Let the cake cool before slicing it into squares.
- Top with a peanut butter-yogurt drizzle!
Notes
Nutrition
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