Pumpkin Spice Cake Bars with Dairy-Free Cream Cheese Frosting

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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
 
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

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About Author

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.

5 Comments

    • 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.

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