Pumpkin Spice Cake Bars
 
Prep time
Cook time
Total time
 
The original version of this tender, moist, and flavorful cake uses just cinnamon for the spice, and contains some dairy. We add a little seasonal spice, and make this recipe without dairy, nuts, and soy.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 servings
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg or allspice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 4 large eggs
  • 1⅔ cups sugar
  • 1 cup oil
  • 1 (15-ounce) can pumpkin puree
  • Dairy-Free Cream Cheese Frosting
Instructions
  1. Preheat your oven to 350°F.
  2. Grease and flour one glass 9x13-inch baking dish.
  3. In a large bowl, whisk together the flour cinnamon, baking powder, baking soda, salt, nutmeg or allspice, ginger, and cloves.
  4. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
  5. Add the flour mixture to the wet mixture, and mix to combine.
  6. Spread the batter into your prepared pan.
  7. Bake the cake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  8. Let the cake cool completely before frosting.
Notes
Spice Options: If preferred, you can substitute pumpkin pie spice for the spices (about 2½ teaspoons) or use just cinnamon and omit the other spices. All options are delicious!
Nutrition Information
Serving size: 1 square piece (without frosting) Calories: 264 Fat: 15.1g Saturated fat: 2.2g Carbohydrates: 35.6g Sugar: 21.9g Sodium: 246mg Fiber: 1.4g Protein: 3.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/pumpkin-cake-bars-nut-free-soy-free