Vegan and Gluten Free Pumpkin Cake Bars are the new dessert on the block and they are fudgy, flavorful and easy to make bites of heaven.
think along the lines of sugar cookies bars with some pumpkin spice and everything nice.
they’re really easy to make too and there’s a decent chance you have all of the ingredients in your kitchen.
if you don’t have vanilla frosting on hand or don’t want to make any, you can always use vegan cream cheese.
the bars are not super sweet but they’re sweet enough and vanilla frosting makes them extra decadent.
you’re going to need pumpkin puree and pumpkin pie spice to give these bars pumpkin flavor.
it’s annoying when there’s a pumpkin recipe and you can’t taste the pumpkin! that’s why the pumpkin pie spice is so important, it’s adds a deep level of flavor.
the base is made with almond flour and gluten free all purpose flour, thus making Vegan and Gluten Free Pumpkin Cake Bars completely gluten free.
i have not tried any other flour subs, so you do risk not achieving the same texture if you make subs, but of course, you’re always welcome to!
here’s everything you need to make Vegan and Gluten Free Pumpkin Cake Bars
gluten free all purpose flour
egg replacer (bob’s red mill)
pumpkin pie spice
if you don’t have bob’s red mill egg replacer, a flax egg should suffice! also, the frosting and sprinkles are totally optional, but they make the cake bars a lot more fun :).
you can also add in some chocolate chips, that would make this feel more like cookie cake, which is delicious!
also, i used an 8 x 8 inch square pan but if you’re looking for more traditional cake slices, round works great.
if you love my Vegan and Gluten Free Pumpkin Cake Bars, then check out these other recipes from the blog!
Vegan Cookie Dough Protein Fudge
Nourishing Vegan Autumn Granola
Cinnamon Roll White Chocolate Protein Bites
Healthy No Bake Banana Peanut Butter Chocolate Bars
Healthier Vegan and Gluten Free Cinnamon Sugar Poptart
Vegan No Bake Protein Cinnamon Rolls
Vegan Snickers Inspired Granola Bark
Vegan Peanut Butter and Chocolate Chip Marshmallow Fudge
Date Sweetened Raw Vegan Cheesecake
Vegan No Bake Sugar Cookie Bars
No Bake Vegan Millionaire Shortbread Pie
Vegan and Gluten Free No Bake Chocolate Date Rolls
Copycat Chewy Bars (Vegan + GF)
Easy No Bake Chocolate Peanut Butter Pie
are you going to make my Vegan and Gluten Free Pumpkin Cake Bars?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan and Gluten Free Pumpkin Cake BarsCourse: Bars, Cakes, Desserts
1 cup gluten free flour
1 cup almond flour
1 tsp baking powder
2 tsp pumpkin pie spice
2 tsp vanilla extract
1/2 cup pumpkin puree
1 Bob’s Red Mill egg replacer
2 tbsp extra virgin olive oil
1/3 cup full fat coconut milk
1/3 cup maple syrup
- store bought vanilla frosting and sprinkles if wanted
- pre heat the oven to 350 degrees.
- mix the dry ingredients first and then mix in the wet ones until a thick batter forms.
- evenly disperse the batter in an 8 x 8 inch cake pan.
- bake at 350 degrees for 35 minutes.
- cool down completely and then frost the cake bars.
- store in the fridge in an airtight container and enjoy!
I made these with my son last night. We made a frosting out of swerve confectioner’s sugar, vegan butter, and vanilla. They are delicious! We also put Halloween themed sprinkles on them for fun. Great recipe! I’ll be making it again.
how fun!! 🙂