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Delicious Vegan Pumpkin Bars
Ingredients
- 1/3 cup flax meal 35 g
- 3/4 cup water 180 ml
- 1 cup vegan butter 225 g; room temperature
- 1 cup brown sugar 210 g; packed
- 1 teaspoon pure vanilla extract 5 ml
- 1 can pumpkin puree 15-ounce / 425 g; not pumpkin pie filling
- 2 1/2 cups all-purpose flour 315 g
- 2 teaspoons cinnamon 10 ml; ground
- 2 teaspoons pumpkin pie spice 10 ml
- 1 teaspoon salt 5 ml
- 1 teaspoon baking powder 5 ml
- 1/2 teaspoon baking soda 2.5 ml
- vegan cream cheese frosting store-bought or homemade, optional; pillsbury cream cheese frosting is accidentally vegan and pairs perfectly with this cake. to make your own, beat vegan cream cheese and vegan butter until fluffy, then mix in powdered sugar and a splash of vanilla. you can also use my vanilla vegan buttercream frosting or a drizzle of pumpkin spice glaze.
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