• Cooking Time: 45
  • Servings: 15
  • Preparation Time: 15


  • For the Cake
  • 1 1/2 c. fresh Pumpkin Puree
  • 1/4 c. Sunflower oil
  • 1/3 c. Soy Milk
  • 1/2 c. Sucunant
  • 1/2 c. organic sugar
  • 1/2 t. vanilla
  • 3/4 c. oat flour
  • 1/2 c. gluten free all purpose flour
  • 1/2 t. xanthan gum
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/2 t. ginger
  • 1/2 t. nutmeg
  • 1/2 t. garam masala
  • For the Icing:
  • 3 T. Earth Balance
  • 1/2 c. vegan (i.e. Tofutti) or organic cream cheese
  • 2 c. organic powdered sugar
  • 1/2 t. vanilla


  • Preheat oven to 350 degrees.
  • Beat together pumpkin, oil, milk, sugars and vanilla, either the old fashioned way, or with an electric mixer.
  • In a separate bowl, combine flours, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger,nutmeg, and garam masala. Add dry ingredients to wet, and mix until just combined.
  • Spread batter into an 8×8 baking pan that has been sprayed with cooking spray.
  • Bake for 40-45 minutes. Remove from the oven, and cool.
  • Meanwhile, prepare frosting by beating together margarine, cream cheese, powdered sugar and vanilla. Frost cooled bars. Store leftover bars in the refrigerator.
  • Spread the frosting over the cake, and serve with soy eggnog, or chai tea.


Pumpkin is good for you. And it's good in lots of ways. This is a recipe I found online one day, and finally made yesterday. And all I've got to say is, wow!

Categories: Vegan 

Author Credit: Sarah Matheny

Website Credit: http://www.everydaydish.tv/

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