When I made our first dairy-free pumpkin bars back in 2009,
Hey man, shortcuts are an allergy mom’s best friend!
But now, I also make cream cheese frosting homemade.
The cream cheese frosting recipe is below.
It’s pretty easy with just 4 ingredients and so many dairy-free cream cheese brands these days.
Here’s our favorite dairy-free cream cheese. 🙂
Homemade frosting turns out so well with it that I even catch myself eating frosting off the spoon.
And I don’t typically like dairy-free cream cheese.
But gee, add in all that sugar,
and it tastes pretty darn normal.
Dairy-free cream cheese frosting, homemade or store bought,
is perfect for our vegan pumpkin bar recipe!
If you’re missing pumpkin bars in your food allergy life,
be sure to give these a try.
This recipe, when made in a 9×13″ baking dish, will make thin pumpkin bars.
Or you can make them in a 9×9″ baking dish for more of a thick pumpkin cake.
I prefer thin pumpkin bars with a closer bar to frosting ratio, ha!
The pumpkin bar recipe is below.
Also be sure to see our quick pumpkin bar video in this post.
DAIRY-FREE & EGG-FREE
PUMPKIN BARS RECIPE
VEGAN PUMPKIN BARS INGREDIENTS
1 cup white/wheat flour
1/3 cup brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 teaspoon sea salt
1/4 cup dairy-free milk
1/2 tsp. lemon juice or vinegar
1/2 (15-oz) can of pumpkin
1/4 cup melted coconut oil (or canola oil)
HOW TO MAKE VEGAN PUMPKIN BARS
Preheat oven to 350. Grease a 9×13″ (for thin bars) or 9×9″ (for thick cake) pan with dairy-free butter.
Combine milk and lemon juice or vinegar in a large measuring cup. Let sit 5 minutes to make a “buttermilk”.
Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a separate bowl.
Add pumpkin and oil to the buttermilk bowl.
Add dry mixture to wet mixture and incorporate well. Mixture will seem dry for cake batter.
Spread batter evenly into prepared pan and bake for 15-20 minutes or until a toothpick comes out clean.
Baking time depends on what size dish you used.
Let cake cool while you make the frosting.
DAIRY-FREE CREAM CHEESE FROSTING RECIPE
2 Tbs. dairy-free margarine at room temperature
1/2 container of dairy-free cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla
With electric mixer, cream together margarine and cream cheese.
Add vanilla and gradually add powdered sugar, scraping down the sides of the bowl as you go.
Mix well and frost the cooled cake.
Let us know you how you like these dairy-free pumpkin bars!
Original Post: 11/4/09