Autumn has been much too warm for my liking in Southern California! I’m baking with as many fall flavors as possible to fool myself into thinking that I’m back in New England!
These cake bars are vegan, gluten-free, dairy-free, & low in fat. They’re lightly sweet, making them perfect for breakfast or as a pairing with a cozy mug of coffee or tea.
They’re quite simple on their own, so if you’re looking for some tasty additions I would recommend adding either your favorite frosting or glaze on top, or mixing in a fun add-in like chocolate chips. You can dress them up or down however you’d like! Enjoy!
2.5 cups oat flour (I like Arrowhead Mills)
1 tablespoon cinnamon
1/4 teaspoon nutmeg
a sprinkle of cloves
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1/2 cup light brown sugar
2 teaspoons vanilla extract
1 tablespoon olive oil
optional: chocolate chips, frosting, or glaze (see directions)
Preheat the oven to 350 degrees.
Stir together all the dry ingredients in one large bowl.
Stir together all the wet ingredients in a separate medium bowl.
Pour the wet ingredients into the dry ingredients and stir until batter is smooth, creamy, & fluffy.
Stir in optional chocolate chips.
Pour batter into a greased medium sized pan (9×13 works well).
Bake for about 15 minutes, or until it has cooked all the way through
Let cool, then top with your favorite optional frosting or glaze. Plain works well as a light breakfast or snack, & the frosting or glaze works well as a more decadent dessert.
Slice into about 12 bars. Enjoy!