Pumpkin Chia Toddler Cake (One-Dish!)
A soft, fluffy pumpkin spice chia cake for toddlers, mixed right in the baking dish and lightly sweetened with maple syrup. Perfect for breakfast or snack time!
Print
Pin
Servings: 12 squares
Calories: 97kcal
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 facts are an estimate.
Did you make this recipe? I'd love to hear from you! Leave a comment below!
Nutrition
Calories: 97kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 71mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1615IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg