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!
Servings 16 people
Calories 236kcal
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 (¾ cup) caster sugar
- 110 g (scant ⅔ cup) light brown soft sugar
- 1 ½ tsp vanilla extract
- 240 g (1 cup) pumpkin puree
- 2 Tbsp non dairy milk (I used soy)
- 175 g (6oz) dark chocolate chips
Instructions
- Preheat the oven to 180C/350F/gas mark 4. Grease a 23cm/9inch square cake tin and line with baking parchment.
- Mix the ground flax seed and water in a small bowl and set aside to go gloopy.
- Sift together the flour, pumpkin spice, bicarbonate of soda and salt. Set aside.
- Place the vegan butter and sugars in a bowl and whisk with an electric mixer until smooth and fluffy.
- 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!
- 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.
- Spread the batter out evenly in the prepared tin and scatter over the reserved chocolate chips, press them into the batter slightly.
- Bake for about 30 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
- 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.
Notes
recipe adapted from: https://www.cookingclassy.com/pumpkin-chocolate-chip-bars/