Vegan Pumpkin Cake Bars
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Vegan Pumpkin Cake Bars are made of fluffy, moist pumpkin sheet cake and topped with a “cream cheese” icing. A Fall tradition!
My mother-in-law used to make the most delicious Pumpkin Bars at Thanksgiving, and they were one of my favorite desserts ever.
They were made in a large sheet pan, and the cake was moist, fluffy and full of pumpkin spice flavors. Of course, they were topped with a cream cheese frosting. Yum, yum.
I have been wanting to re-create that recipe the best I can and veganize it for a while now, so I finally got to work! The results are seriously incredible.
I borrowed the frosting recipe from my Vegan Pumpkin Cookies recipe because it has gotten such rave reviews, and it’s just perfect on top of these moist vegan pumpkin cake bars.
How to make Vegan Pumpkin Cake Bars, Step by Step:
First, mix the ground flaxseeds and water in a small bowl and set aside. Preheat the oven to 350 degrees F and grease a jelly roll pan.
In a large bowl, whisk together the pumpkin, coconut oil, sugar and flax eggs until smooth.
Dump in the flour, then sprinkle the baking soda, baking powder, cinnamon, nutmeg and salt on top of the flour. Mix until just combined. Don’t you just love 1 bowl baking?
Pour the cake batter into the prepared pan and smooth it out evenly. Bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Let the cake cool while you make the frosting.
The most delicious, easy frosting:
This frosting tastes like cream cheese frosting without any cream cheese (vegan or otherwise). The trick? A tiny bit of apple cider vinegar!
Ingredients for the frosting: Softened vegan butter, powdered sugar, apple cider vinegar, vanilla and non-dairy milk.
Use a hand mixer and mix the ingredients until smooth and creamy. Only add as much non-dairy milk as you need to get it creamy. If it’s too runny because you added too much milk, just add more powdered sugar.
Once the cake has cooled completely, frost, cut into bars and serve!
TIPS AND SUBSTITUTIONS:
- I used refined coconut oil, but you can use canola oil, avocado oil or melted vegan butter. You could probably use 1/2 cup applesauce and 1/2 cup oil to cut down on the fat if you wanted, but it will affect the flavor and texture of the cake.
- For gluten free, use a quality gluten free flour mix. Almond or coconut flour will not work as a substitution here.
- The recipe makes a lot! If you don’t want so many cake bars, cut the ingredients in half and make it in a 9 x 13 inch pan.
- Store leftover bars covered at room temperature for 2-3 days, or the refrigerator for 4-5 days. They also freeze well, with or without the frosting.
Want more vegan pumpkin recipes?
- Vegan Pumpkin Bread
- Vegan Pumpkin Cookies
- Vegan Pumpkin Muffins
- Starbucks Copycat Pumpkin Scones
- Vegan Pumpkin Pie
This post contains affiliate links. Read my full disclosure here.
Vegan Pumpkin Cake Bars
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 the oven to 350 degrees F and grease a jelly roll pan (15 x 10 inches). Set aside.
- Mix the ground flaxseed and water in a small bowl and set aside to make your flax eggs.
- In a large bowl, whisk together the pumpkin puree, coconut oil, sugar and flax eggs until smooth.
- Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, cinnamon, nutmeg and salt on top of the flour and mix with a large spoon until just combined.
- Pour into the prepared pan and smooth out evenly. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let the cake cool completely before frosting.
- Make the Frosting: Using a hand mixer, beat the softened vegan butter for about 2 minutes until creamy, then add the powdered sugar, apple cider vinegar and vanilla and beat everything together until smooth and creamy, adding a tablespoon of non-dairy milk at a time as needed. If you add too much milk and it gets runny, you will need to add more powdered sugar.
- Once the cake is cooled completely, frost the cake, cut into bars and serve. Enjoy!
Notes
- Use refined coconut oil if you don't want a coconut taste. May also substitute canola oil, avocado oil or melted vegan butter. You could probably use 1/2 applesauce and 1/2 oil to cut down on the fat but it will affect the overall flavor and taste of the cake.
- I haven't made these gluten free, but like most of my cake recipes a quality Gluten Free Flour Mix would likely work just fine.
- This recipe makes a lot of bars (20) so if you want less feel free to cut the ingredients in half and make it in a 9 x 13 inch cake pan.
- Make sure the cake is completely cooled before frosting so it doesn't melt. You can speed up the process by placing the cake in the refrigerator.
- Store leftover cake bars on the counter for 2-3 days, covered, or in the refrigerator for 4-5 days. They can also be frozen with or without the frosting.
Nutrition
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73 Comments on “Vegan Pumpkin Cake Bars”
I’m a tough critic when it comes to recipes and I’m not a great baker BUT this is absolutely the best CAKE recipe period! Even the frosting is delicious! Between my roommate and I, we’ve eaten the whole thing within 2 days…you’ve been warned!
I made this as a pre Thanksgiving treat and it was absolutely delicious ! The frosting was right on! It is a new favorite in our family.
Thank you!
You’re welcome!
Made these bars for Thanksgiving exactly as written and they are ahhmazing. The cake is fantastic but it’s the frosting that blew me away. So good. Thank you!
You’re welcome!
I did not put the frosting on. What a delicious pumpkin bar! I am the only vegan in my family. I did not tell them it was vegan and they all loved it!
That’s great to hear!
I just made a double batch of these with homegrown pumpkin and half coconut and half avocado oil. I also used half brown sugar bc I ran out of white. They came out amazing!!
I’m so glad they came out amazing!
The cake bars were soooooo good thank you so much 😋😋😋😋😋😋😋
Yay! You are welcome. 🙂
This recipe is amazing! So so good. I love the icing. I substituted 1/4 cup applesauce for the 1/2 cup coconut oil and added a little pumpkin pie spice and a tad bit of brown sugar to the cake recipe. I also used 2 eggs instead of the flax eggs. I used loaf pans and made this into a layer cake with icing between layers. It was amazing! My kids won’t stop eating it. Perfect pumpkin pie replacement for a GF family!!!!!! Thanks for this recipe. It’s a keeper!
These are the best! The frosting is a miracle, tastes like it has cream cheese in it. I made a half recipe in a 9×13 pan and they were perfect. Thank you!
Hello and thank you for all of your great recipes . My pumpkin cake bar came out way too moist…what do you think I did wrong or miscalculated? Thank you.
You are welcome! Did you make any substitutions with flour, or use homemade pumpkin or anything like that? It’s hard to know without being there with you. But if you made any changes, I suggest making it exactly as written for best results. Thanks!
The cake turned out really well. I used grape seeds oil because we also follow a buy local diet and coconuts don’t grow in Canada. The substitution did not work for the icing. Looking for a soy free plant base alternative made and grown in Eastern Canada or bordering states (New England)
Everyone make this recipe! SOOOO good! Everyone at my birthday party was raving about how good it is and the frosting is the best ever! This recipe is definitely going in the recipe box! We made it into a cake by using two round cake pans, doubling the frosting recipe and creating a double layered round cake.
Sounds so good!
Omg these are amazing. I’ve never made them before and don’t bake that often. I tend to mess up baking for whatever reason.
I melted soy free earth balance – about 3/4 cup and then added unsweetened apple sauce until I hit about a cup. Was going to half the recipe because I wanted to make sure it would turn out but then I figured whatever I’ll just make the whole thing. Made in a 9×13 pan – at 20 minutes they were rising but very wet. By 30 minutes they were pulling away from the pan and the fork came out dry so I pulled them. Couldn’t resist trying a small piece. Wow. Don’t even need frosting but I’m making it anyway:-) so good and not gummy at all. Thank you.
You’re welcome!
These were seriously incredible. I had my doubts after some failed experiences with flax eggs, and the cake batter was a little suspiciously thick before baking, but this cake came out moist, flavorful, and the perfect level of sweetness and pumpkin flavor. I’ve tried a lot of vegan frostings and this one is the best one I’ve ever made- who knew using apple cider vinegar would be such a nice touch? Definitely will make again and will be using this icing as my go-to!
Delicious! I halved the recipe, used 1 egg( no flax seeds in the fridge or other subs in the fridge) used about 2/3 cup of sugar, 1 1/2 tsp pumpkin pie spice; the remaining ingredients were halved. The only change (other than halving) to the frosting, was to add a dash of pumpkin pie spice to the mix…so good! Thanks for the recipe, the kids love it!