Vegan Recipes

Vegan Pumpkin Bars

The Vegan Pumpkin Bars with cream cheese frosting prepare them for a different season. Furthermore, they are very rich in pumpkin puree, coconut oil, and almond flour, and they have a warm, spicy flavor from nutmeg, cinnamon, and cardamom. For a less sweet treat, eat them plain; for a more best dessert, cover them with vegan icing.

Vegan Pumpkin Bars


  • Salt
  • Pumpkin puree: 1 cup.
  • Baking powder: 2 tsp.
  • Melted coconut oil: 2 tbsp.
  • Maple syrup: 1/3 cup.
  • All-purpose flour: 3/4 cup.
  • Ground flaxseed: 1/4 cup.
  • Vanilla extract: 1 tsp.
  • Pumpkin puree: 1 cup.
  • Baking soda: 1/2 tsp.
  • Warm water: 1/4 cup.
  • Almond flour: 3/4 cup.
  • Pumpkin pie spice: 1 tbsp.
  • Vegan chocolate chips:


  1. Grease a casserole dish lightly, and warm the microwave to 350°F.
  2. Mix the water and flaxseed in a small bowl, then let it sit for five minutes to allow it to thicken.
  3. Mix the almond flour, all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt in a big bowl.
  4. Combine the pumpkin, and flaxseed mixture, then add the coconut oil.
  5. Then add the maple syrup and vanilla in a small, normal bowl.
  6. Grease a baking dish lightly, and warm the microwave to 350°F.
  7. Mix the water and flaxseed in small vessels, then mix it for almost three to four moments.
  8. Mix the almond flour, add the all-purpose flour, and then mix the pumpkin pie spice, then add the baking soda with salt and mix it perfectly, and then add the baking powder in a basin.
  9. Combine the pumpkin, flaxseed mixture, oil from the coconut, maple syrup, and vanilla in a small to medium bowl.
  10. After adding the water and other liquids to the dry ingredient container, mix gently while everything is well incorporated.
  11. Slicing After spreading the dense batter into the baking dish, warm it for twenty-five to thirty minutes, or whenever a toothpick inserted into the center comes out clean. Set the cake for letting down before making the slice of it or applying it to frost.
  • Regular cream is used in this recipe.
  • Keep them in a cool place for almost three days.

Frequently Asked Questions:


Is this dessert recipe best for vegans?
  • Yes, it is.
Nutritional facts:

Fat: 5.4 g.

Calories: 111 kcal.

Total carbs: 14.9 g.

Protein: 1.1 g.

Net carbs: 14.5 g

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