Nora Cooks · by Nora★ 5.0 (88)
Vegan Pumpkin Cake Bars
NUTRITION · PER SERVING70M COOK
CAL 15%·PRO 4%
CARBS 43G58% OF CAL
2G FIBER32G SUGAR8G OTHER
FAT 14G43% OF CAL
11G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy vegan pumpkin cake bars topped with vegan cream cheese icing, spiced with cinnamon and nutmeg. A plant-based fall dessert that feeds a crowd and is easy to share.
dessertamericanbaked good🥣 mixer🔥 ovendairy freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 15 ounces canned pumpkin puree
- 1 cup melted coconut oil*
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 8 tablespoons (1/2 cup) vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons non-dairy milk, as needed
At a glance
PER SERVING · TIME 70M
CAL 15%·PRO 4%
CARBS 43G58% OF CAL
2G FIBER32G SUGAR8G OTHER
FAT 14G43% OF CAL
11G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 176mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 54mg
- Calcium
- 17mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.