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Vegan chocolate chip pumpkin snack cake sliced into squares on a grey background.

Pumpkin Chocolate Chip Bars (Vegan)

Pumpkin chocolate chip bars - moist vegan pumpkin spice cake bars filled with chocolate chips. This is the perfect snack cake for Autumn!
Course Dessert
Cuisine American, vegan
Keyword pumpkin cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 people
Calories 236 kcal
Author Domestic Gothess

Ingredients

  • 1 Tbsp ground flax or chia seeds
  • 3 Tbsp water
  • 260 g (2 cups + 2 Tbsp) plain (all-purpose) flour
  • 1 Tbsp pumpkin spice/mixed spice
  • 1 tsp bicarbonate of soda (baking soda)
  • pinch salt
  • 115 g (4oz) vegan butter (block rather than the spreadable tub kind)
  • 150 g (3/4 cup) caster sugar
  • 110 g (scant 2/3 cup) light brown soft sugar
  • 1 1/2 tsp vanilla extract
  • 240 g (1 cup) pumpkin puree
  • 2 Tbsp non dairy milk (I used soy)
  • 175 g (6oz) dark chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease a 23cm/9inch square cake tin and line with baking parchment.

  2. Mix the ground flax seed and water in a small bowl and set aside to go gloopy.

  3. Sift together the flour, pumpkin spice, bicarbonate of soda and salt. Set aside.

  4. Place the vegan butter and sugars in a bowl and whisk with an electric mixer until smooth and fluffy.

  5. Add the pumpkin puree, vanilla extract and flax seed mixture and whisk until smooth. It will look a bit split and gross - don't worry!

  6. Add the dry ingredients and fold in until well combined then stir in the milk followed by most of the chocolate chips; reserving a handful.

  7. Spread the batter out evenly in the prepared tin and scatter over the reserved chocolate chips, press them into the batter slightly.

  8. Bake for about 30 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.

  9. Leave to cool in the tin then flip the cake out and slice into squares. Store in an airtight container for up to five days.