Description
These Vegan Pumpkin Cake Bars are soft, fluffy, and perfectly spiced with cinnamon and nutmeg. Baked in a sheet pan and topped with a creamy vegan cream cheese-style frosting, they’re an easy fall dessert that’s perfect for sharing with a crowd.
Ingredients
- Pumpkin Cake:
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 15 ounces canned pumpkin puree
- 1 cup melted coconut oil*
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- Frosting:
- 8 tablespoons (1/2 cup) vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 1–2 tablespoons non-dairy milk, as needed
Instructions
- Preheat oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan. Set aside.
- In a small bowl, mix flaxseeds and water to make flax eggs. Let sit for a few minutes to gel.
- In a large mixing bowl, whisk together pumpkin puree, melted coconut oil, sugar, and flax eggs until smooth.
- Add the flour on top of the wet ingredients, then sprinkle in the baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until just combined.
- Pour batter into the prepared pan and smooth evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting. Speed up cooling by refrigerating the cake.
- Make the Frosting: In a mixing bowl, beat the softened vegan butter for 2 minutes until creamy. Add powdered sugar, apple cider vinegar, and vanilla. Beat until smooth and fluffy, adding non-dairy milk 1 tablespoon at a time if needed to thin it out.
- Once cake is fully cooled, spread frosting evenly on top. Slice into 20 bars and serve.
Notes
- Use refined coconut oil to avoid coconut flavor, or substitute with canola, avocado oil, or melted vegan butter.
- Can substitute half the oil with applesauce to reduce fat, though flavor and texture may change.
- Use a quality gluten-free flour blend for a GF version (not tested but likely to work).
- Cool the cake fully before frosting to prevent melting.
- Store covered at room temperature for 2–3 days, or refrigerate for up to 5 days. Can be frozen with or without frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 236
- Sugar: 33g
- Sodium: 189mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
