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

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Dessert

American Vegan

pumpkin cake

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.