Ini Bar Labu Vegan 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 lkurang daripada 25 minit, and the moist, fluffy pumpkin bars are even better than my vegan pumpkin bread.
It’s probably the aising vanila vegan 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.
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Bar Labu Vegan
Ramuan
- 15 oz Labu Tulen - equivalent to one can
- 3 sudu makan Rami
- 6 sudu makan Air suam
- 2 cawan Tepung serbaguna - ambil perhatian 1
- 1 sudu teh Serbuk penaik
- 1 sudu teh Serbuk penaik
- ¾ sudu teh Garam
- ¾ cawan Gula Perang Lembut - atau gula kelapa
- ⅔ cawan Minyak Zaitun Perisa Ringan - atau minyak canola
- ⅓ cawan Susu badam
- 2 sudu teh Ekstrak vanila
Rempah Labu
- 1 ½ sudu teh Kayu manis
- ¼ sudu teh Ginger Fresh
- ½ sudu teh Allspice
- ¼ sudu teh Nutmeg
Frosting
- 2 kumpulan Vegan Frosting
arahan
- 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.
Pada Suhu Ambien
- 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.
Nota
Pemakanan
Bahan dan Pengganti
All you need to make pumpkin bars are a few wholesome ingredients:
- Biji Rami Kisar – This works as an egg replacer and binds the ingredients together.
- Air suam – To activate the flax egg.
- Tepung serbaguna – or white spelt. The recipe doesn’t work with almond flour or oat flour. For a gluten-free version, use my panduan penukaran bebas gluten.
- Serbuk penaik dan Serbuk penaik – To five it some rise.
- Labu Tulen – 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.
- Gula Perang Lembut – Or coconut sugar, both work as well.
- Minyak Zaitun Ringan or canola oil or eventually melted coconut oil, but preferably an oil with no strong flavor to enjoy the best pumpkin spice flavors.
- Susu badam or any non-dairy milk you love, like oat milk, soy milk, or coconut milk.
- Ekstrak vanila untuk rasa.
- Kayu manis. Halia, Allspice, Nutmeg – The mix of spices gives the bars the best fall flavors.
- Aising Vanila Vegan - Ini frosting recipe 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 (foto 1).
- Whisk to bring all the liquid ingredients together into a smooth liquid mixture (foto 2).
- Add the pumpkin spices, coconut sugar (or brown sugar), baking powder, baking soda, and salt (foto 3).
- Whisk until a thick orange mixture forms (foto 4).
- Sift in the flour, and stir into the wet ingredients using a silicone spatula (foto 5).
- Stir until the batter is well combined and thick (foto 6).
- Pour the batter into the prepared pan (foto 7) and spread it to an even thickness (foto 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.
Pertukaran Alahan
Below are some options to make this fall recipe with different ingredients if needed.
- Tanpa Kacang – Swap the almond milk for oat milk or soy milk.
- Percuma gluten – Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.. But again, this is a suggestion, and the result might be very different, as all gluten-free flours are not equal.
- Tepung Rami – You can replace the ground flaxseeds with the same amount of ground chia seeds or cornstarch.
Soalan Lazim
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.
Lebih Banyak Resipi Labu
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