This wonderful dairy-free recipe for pumpkin spice cake bars has become quite popular over the years. We first posted it in the fall of 2007, when Kristen Doyle of Dine & Dish shared her recipe with us. It’s since been made and enjoyed by many of you, and shared on various other websites. Today, we’re giving it an update, and adding a little more information.
Special Diet Notes: Pumpkin Spice Cake Bars
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.
- 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
- Preheat your oven to 350°F.
- Grease and flour one glass 9x13-inch baking dish.
- In a large bowl, whisk together the flour cinnamon, baking powder, baking soda, salt, nutmeg or allspice, ginger, and cloves.
- In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
- Add the flour mixture to the wet mixture, and mix to combine.
- Spread the batter into your prepared pan.
- Bake the cake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool completely before frosting.
More Delicious Dairy-Free Cake Recipes
Grandma’s Best Dairy-Free Carrot Cake
Basic Dairy-Free Sponge Cake
Chocolate Olive Oil Cake
5 Comments
I wish you have YouTube channel
Can this be made in a 10 cup bundt pan?
I think so, but don’t want to make promises! I believe it would fit. You might want to compare it to another bundt pan recipe you have to see if the quantity of ingredients looks about right. Adjust the baking time as needed.
this cake has eggs in it. How is that dairy-free?
Hi Mark, I understand your concern as eggs are often confused for dairy. See this post for clarification: Are Eggs Dairy?