Moist, light and satisfies the sweet tooth! Topped with a thick spread of vegan cream cheese frosting! Perfect for the fall season!
These are moist, light and perfectly balanced with the cake to frosting ratio. I also added a sprinkle of crushed walnuts on top for some crunch!
I used the brand Kite Hill for vegan cream cheese but you can substitute with another brand.
If you love pumpkin and cake, this recipe is for you!!
Pumpkin Cake Bars with Vegan Cream Cheese Frosting
Moist, light and satisfies the sweet tooth! Topped with a thick spread of vegan cream cheese frosting! Perfect for the fall season!
Servings: 12 square bars
Ingredients
- 1 cup whole wheat flour
- 1 cup oat flour
- 3/4 cup coconut sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of ground cloves
- 1 15 oz pumpkin puree
- 2 large eggs
- 1/2 cup coconut oil softened
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz vegan cream cheese
- 3 tablespoons coconut oil softened
- 1 teaspoon vanilla extract
- 1 1/4 cup powdered sugar
Instructions
- Preheat a pan to 350F. Line a 9×13 or 8×8 pan with parchment paper.
- In a large bowl, mix together flours, coconut sugar, cinnamon, ground ginger, baking powder, baking soda and ground cloves.
- In another large bowl, whisk together pumpkin puree, eggs, softened coconut oil and vanilla.
- Add dry ingredients into wet ingredients. Stir gently until just combined.
- Transfer to pan and bake for 30-35 minutes or until a toothpick comes out clean.
- When baking, prepare frosting by beating vegan cream cheese, softened butter, vanilla and powdered sugar together.
- When cake is completely cooled, spread frosting on top and cut into bars.
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