Dessert/ Snacks

Pumpkin Chocolate Chip Cake Bars with Chocolate Frosting

I could post pumpkin recipes all year round and never run out! It’s such a versatile ingredient! Failing a recipe I’m sure roasted wedges drizzled with maple syrup and topped with some Coyo would never fail to go down a treat…. I digress as I’m hungry when typing up this post!

This recipe can also be adapted and made into a sweet potato cake if that’s more you’re thing, and could also be spiced up even more to create something more comparable to a ginger cake, though I’ll have to work on it’s stickiness…it’s on my recipe to do list as a Christmas must.

I added in some chocolate chips because if you didn’t know pumpkin totally goes with chocolate, as do most things. Chocaholic speaking but they do add a nice little pop of richness and pair with the chocolate icing alternative perfectly.

I used a mixture of coconut yogurt, Chocolate Coyo to be exact, and smooth raw Meridian Foods Cashew Butter, along with a little touch extra of maple syrup. Once frosted the cake does need to be refrigerated so I suggested frosting it when you intend to serve it or at least just allow it to sit at room temperature for about 10 or 15 minutes before serving it if it has been in the fridge.

Vegan friendly, gluten free, and crowd pleasing…aka you could never know it was vegan and gluten free unless someone brought it to your attention, a total winner!

Pumpkin Chocolate Chip Cake Bars

Print Recipe
By Serves: 6 - 8 Prep Time: 10 minutes Cooking Time: 25 minutes


  • *For the Cake*
  • 125g pumpkin puree
  • 1 tbsp milled flaxseed + 2 tbsp water
  • 70g raw cane sugar
  • 20ml maple syrup
  • 80ml (1/3 cup) oat milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 100g oat flour
  • 80g almond flour (ground blanched almonds)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 nutmeg
  • 60g dark chocolate chips
  • *For the Frosting*
  • 125g Chocolate Coyo Coconut Yogurt
  • 1 tbsp (20ml) maple syrup
  • 50g smooth Meridian Foods Roast Cashew Butter
  • Chocolate chips to garnish



Preheat oven to 180C (350F).


Line a 9 inch loaf tin with baking paper.


Mix together flax and water and set to one side for 10 minutes in a small bowl.


Combine oat flour, almond flour, baking powder and spices in a bowl.


In a separate bowl combine pumpkin puree, apple cider vinegar, maple syrup, sugar and oat milk.


Add flax egg to the wet ingredients.


Add wet ingredient to dry ingredients and mix well to combine.


Fold in chocolate chips.


Place batter into prepared tin and bake in the preheated oven for 25 minutes to 30 minutes; a toothpick inserted should come out clean.


Allow to cool for 5 minutes in the tin and then transfer to a wire rack to cool fully.


Whisk together icing ingredients using a whisk!


Place the icing into the fridge for 30 minutes; can be prepared in advance.


Spread over cake when ready to serve. Sprinkle with some more chocolate chips if desired. Slice into 6 to 8 large cake "bars".


Store cake in a seal tight container in the fridge for up to two days. Serve at room temperature.

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