Frosted Pumpkin Bars
These Vegan Frosted Pumpkin Bars are soft gluten-free pumpkin cake bars topped with an easy dairy-free buttercream frosting. The perfect healthier treat for fall!
Source: Hungry Blonde
Ingredients
Makes 20
Wet Ingredients
- 1Tbsground flax
- 2Tbswarm water
- 1/4cupsmooth cashew butter
- 2Tbscoconut oil, melted
- 2Tbscoconut sugar
- 1tspvanilla extract
- 2Tbsnondairy milk
- 1cuporganic canned pumpkin
Dry Ingredients
- 2cupalmond flour (superfine, blanched)
- 1/2tspcinnamon
- 1tsppumpkin pie spice
- 1/4tspsalt
- 1/2tspbaking soda
- 1/4tspbaking powder
Frosting
- 1/2cup(1 stick) dairy-free butter, softened
- 2cuppowdered sugar
- 1/2tspvanilla extract
- 1Tbsnondairy milk (as needed)
Directions
- Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper and spray with nonstick cooking spray.
- Make a “flax egg” by mixing together ground flax and hot water. Set aside.
- In a large bowl combine almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder & salt.
- In a separate large bowl whisk together cashew butter, coconut oil and flax egg. Then whisk in coconut sugar, vanilla and milk. Lastly whisk in pumpkin until fully combined.
- Add dry ingredients to wet ingredients and combine well.
- Transfer mixture to baking dish and bake for 33-38 minutes, or until a toothpick comes out clean. Allow cool for at least 30 minutes, but closer to an hour is better (at room temp or in the fridge).
- To make the frosting, use a stand or hand mixer to cream the butter until soft & fluffy. Beat in the powdered sugar 1/2 cup at a time. Add dairy-free milk a splash at a time until reaches a smooth and spreadable consistency. Lastly beat in vanilla extract.
- Once the bars are completely cooled, top with the frosting, and cut into 16-20 pieces. Store in the refrigerator for up to a week.
