Special Diet Notes: Pumpkin Cake Bars
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
Pumpkin Cake Bars
Prep time
Cook time
Total time
This wonderful recipe is from Kristen Doyle of Just Baking and Dine & Dish. Her version is topped with a regular cream cheese frosting, but we recommend this Dairy-Free / Vegan "Cream Cheese" Frosting. It is just as tasty!
Author: Kristen Doyle
Serves: 12-24 servings
Ingredients
- 4 large eggs
- 1⅔ cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- Dairy-Free Cream Cheese Frosting
Instructions
- Preheat oven to 350°F.
- Grease and flour one glass 9 x 13 inch pan.
- In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
- Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
- Spread into prepared pan.
- Bake at 350° for 25 to 30 minutes.
- Remove from oven and allow to cool.
- Evenly spread frosting over bars after they have cooled, if desired.
Notes
Be sure to use an alternative oil such as olive or coconut for soy-free, and skip the cream cheese frosting.
2 Comments
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?