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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Pumpkin Spice Cake Bars with Dairy-Free Cream Cheese Frosting

    Pumpkin Spice Cake Bars with Dairy-Free Cream Cheese Frosting

    5
    By Alisa Fleming on October 15, 2021 Dairy Free Desserts

    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.

    Pumpkin Spice Cake Bars Recipe with Dairy-Free Cream Cheese Frosting

    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.

    Pumpkin Spice Cake Bars
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    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: Adapted from Dine & Dish
    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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    5 Comments

    1. Dulce Selda on August 19, 2021 7:36 am

      I wish you have YouTube channel

      Reply
    2. Laura on November 19, 2017 3:16 pm

      Can this be made in a 10 cup bundt pan?

      Reply
      • Alisa Fleming on November 20, 2017 4:07 pm

        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.

        Reply
    3. Mark on November 18, 2014 12:01 pm

      this cake has eggs in it. How is that dairy-free?

      Reply
      • Alisa Fleming on November 18, 2014 12:29 pm

        Hi Mark, I understand your concern as eggs are often confused for dairy. See this post for clarification: Are Eggs Dairy?

        Reply

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