Easy Vegan Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 4 flax eggs 1 tablespoon ground flaxseed + 3 tablespoons water per each "egg"
For the Cake
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/4 cup coconut oil
- 1/4 cup non-dairy milk
- 1/4 cup +2 Tablespoons maple syrup
- 1, 15- oz can pumpkin puree not pumpkin pie!
For the Frosting
- 1, 8- oz container vegan cream cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Start by mixing your flax eggs and leave to set for 5 minutes
- Preheat oven to 350°F
- Combine all dry ingredients (flours, baking powder, baking soda, and spices) in a large mixing bowl. Whisk until combined evenly
- In a separate bowl, whisk the oil, milk, maple syrup, and pumpkin until well mixed
- Pour wet ingredients (and flax eggs!) into the dry and mix until just combined
- Grease a glass baking dish (mine was 9x13) with a bit of oil (or simply line with parchment paper)
- Scoop in the batter and spread evenly
- Bake for 30-35 minutes, or until a toothpick placed in the middle comes out clean
- Allow cake to cool completely before removing from pan
While Cake is Cooling, Whip up the Frosting!
- Whisk all frosting ingredients until smooth
- Store in the fridge until you are ready to frost
Once Cake is Cooled
- Scoop frosting on generously and spread until it's beautiful! I topped with another dash of cinnamon for garnish
- Cut, serve, and enjoy!
Notes
Store everything sealed in the fridge for maximum life. Although, ours was gone within a week, so I'm not sure how much longer it will stay fresh.