इन वीगन कद्दू बार are slices of moist pumpkin pie spice cake topped with a delicious dairy-free vanilla frosting. They are the best fall dessert for vegan Thanksgiving or simply to serve as a tea cake in Autumn.
I love the fall season, all the pumpkin spice flavors are so wonderful and this vegan pumpkin bars is perfect for pumpkin lovers. It’s also the easiest vegan pumpkin cake I’ve ever made. It bakes in l25 मिनट से कम, and the moist, fluffy pumpkin bars are even better than my vegan pumpkin bread.
It’s probably the शाकाहारी वेनिला फ्रॉस्टिंग that makes all the difference, or simply the fact that they are thin, spongier, and fluffier than regular cake. So, let me take you through this easy fall pumpkin recipe.
पूरी रेसिपी नीचे दी गई है, लेकिन नीचे दिए गए मेरे सभी टिप्स देखना न भूलें, जिनमें सामग्री के विकल्प, मेरे खाना पकाने के टिप्स और चरण-दर-चरण तस्वीरें शामिल हैं!
क्या आपको यह रेसिपी पसंद आई?
एक छोड़ दो टिप्पणी नीचे देखें या हमारे पेज पर जाएं Facebook पृष्ठ जहां मैं (लगभग) सभी टिप्पणियों का जवाब देता हूं, हमारा Instagram पेज प्रेरणा के लिए, या हमारे Pinterest व्यंजनों को सहेजने के लिए!
वीगन कद्दू बार
सामग्री
- 15 oz कद्दू की प्यूरी - equivalent to one can
- 3 बड़े चम्मच अलसी का आटा
- 6 बड़े चम्मच गुनगुना पानी
- 2 कप बहु - उद्देश्यीय आटा - 1 नोट
- 1 छोटी चम्मच बेकिंग पाउडर
- 1 छोटी चम्मच बेकिंग सोडा
- ¾ छोटी चम्मच नमक
- ¾ कप नरम ब्राउन शुगर - या नारियल की चीनी
- ⅔ कप हल्के स्वाद वाला जैतून का तेल - या कैनोला तेल
- ⅓ कप बादाम का दूध
- 2 चम्मच वेनीला सत्र
कद्दू मसाले
- 1 साढ़े छोटी चम्मच दालचीनी
- ¼ छोटी चम्मच ताज़ी अदरक
- ½ छोटी चम्मच सारे मसाले
- ¼ छोटी चम्मच जायफल
Frosting
- 2 बैचों वीगन फ्रॉस्टिंग
अनुदेश
- Preheat the oven to 350°F (180°C). Line with parchment paper a 10-inch x 15-inch jelly roll pan (25 cm x 38 cm) and slightly oil it with cooking oil spray.
- In a mixing bowl, stir flax meal with lukewarm water. Set aside until it looks jiggly and thick.
- In another bowl, whisk almond milk, oil, pumpkin puree, vanilla extract, and the prepared flax egg.
- Whisk in coconut sugar or brown sugar, pumpkin spices, baking powder, salt, and baking soda until it forms a thick orange pumpkin mixture.
- Sift in the flour and stir with a silicone spatula until just incorporated.
- Pour in a single even layer onto the prepared pan and bake for 20-30 minutes until a toothpick inserted in the center comes out clean.
- Cool completely at room temperature on a wire rack before frosting.
- Frost with two batches of my vegan vanilla frosting.
- Cut into bars or squares and serve them with a pinch of cinnamon.
भंडारण
- Store leftovers in an airtight cake box in the fridge for up to 4 days. Freeze for up to 1 month in an airtight container and thaw in the fridge the day before.
नोट्स
पोषण
सामग्री और प्रतिस्थापन
All you need to make pumpkin bars are a few wholesome ingredients:
- पटसन का बीज – This works as an egg replacer and binds the ingredients together.
- गुनगुना पानी – To activate the flax egg.
- बहु - उद्देश्यीय आटा – or white spelt. The recipe doesn’t work with almond flour or oat flour. For a gluten-free version, use my ग्लूटेन-मुक्त रूपांतरण मार्गदर्शिका.
- बेकिंग पाउडर और बेकिंग सोडा – To five it some rise.
- कद्दू की प्यूरी – I am using pure canned pumpkin puree, which is 100% made from a blend of different pumpkins. This is not the same as pumpkin pie filling that is sweetened. In canned pumpkin puree, there’s no added oil or sugar, and that’s what you need for this pumpkin bar recipe.
- नरम ब्राउन शुगर – Or coconut sugar, both work as well.
- हल्का जैतून का तेल or canola oil or eventually melted coconut oil, but preferably an oil with no strong flavor to enjoy the best pumpkin spice flavors.
- बादाम का दूध या फिर कोई भी ऐसा दूध जो आपको पसंद हो, जैसे ओट्स का दूध, सोया दूध या नारियल का दूध।
- वेनीला सत्र स्वाद के लिए।
- दालचीनी. अदरक, सारे मसाले, जायफल – The mix of spices gives the bars the best fall flavors.
- वीगन वनीला फ्रॉस्टिंग - इस फ्रॉस्टिंग रेसिपी is very simple and basically made from vegan butter, powdered sugar, a splash of plant-based milk, and vanilla extract.
How To Make Vegan Pumpkin Bars
These vegan pumpkin bars also called vegan pumpkin cake bars are super simply to put together. The tricky part is to get a jelly roll pan or any rectangle pan close to a 10 inches x 15 inches in size.
- Preheat the oven to 350°F (180°C). Line a 10-inch x 15-inch jelly roll pan with parchment paper. Lightly oil paper with cooking oil spray. Set it aside.
- In a small bowl, stir the ground flaxseeds and lukewarm water. Set aside for about 10 minutes until it looks thick and like an egg texture.
- In another large bowl, add the remaining wet ingredients: pumpkin puree, oil, vanilla extract, almond milk, and the flax egg made in step one (फोटो 1).
- Whisk to bring all the liquid ingredients together into a smooth liquid mixture (फोटो 2).
- Add the pumpkin spices, coconut sugar (or brown sugar), baking powder, baking soda, and salt (फोटो 3).
- Whisk until a thick orange mixture forms (फोटो 4).
- Sift in the flour, and stir into the wet ingredients using a silicone spatula (फोटो 5).
- Stir until the batter is well combined and thick (फोटो 6).
- Pour the batter into the prepared pan (फोटो 7) and spread it to an even thickness (फोटो 8).
- Bake in the center rack of the oven for 20 to 30 minutes at 350°F (180°C) until a toothpick inserted in the center of the bars comes out clean.
- Cool completely at room temperature on a wire rack before decorating.
Frosting Pumpkin Bars
Pumpkin bars are normally frosted with a cream cheese frosting. Here, I am using my classic vegan vanilla frosting to frost the bars. You can use the recipe, swapping half the vegan butter for the same amount of softened vegan cream cheese.
- Once the frosting is done, spread it using a flat spatula.
- Let the frosting rest before slicing it.
एलर्जी स्वैप
Below are some options to make this fall recipe with different ingredients if needed.
- अखरोट से मुक्त – Swap the almond milk for oat milk or soy milk.
- लस मुक्त – ग्लूटेन-मुक्त संस्करण के लिए, मेरी रेसिपी का उपयोग करें ग्लूटेन-मुक्त रूपांतरण मार्गदर्शिका.. But again, this is a suggestion, and the result might be very different, as all gluten-free flours are not equal.
- अलसी का आटा – You can replace the ground flaxseeds with the same amount of ground chia seeds or cornstarch.
अक्सर पूछे जाने वाले प्रश्न
Below are my answers to your most frequent questions about this pumpkin bar recipe.
Yes, both are the same things and means 100% pure pumpkin puree with no additives.
Yes, it’s made just from pumpkins.
कद्दू की और भी रेसिपी
If you like vegan desserts with pumpkin, you’ll love these:
एक टिप्पणी छोड़ें