Original Post: 11/4/09
When I made our first dairy-free pumpkin bars back in 2009, we used Pillsbury Cream Cheese Frosting from a tub, and I was thrilled with the results. But now that so many more dairy-free products are on the market, it was time to try my hand at homemade cream cheese frosting...using dairy-free cream cheese!
I had GO Veggie cream cheese in the refrigerator, and it worked beautifully. I couldn't stop eating the icing, actually, and I don't even like dairy-free cream cheese normally. So yeah, you may just want to give this a try soon. Dairy peeps may not even notice it's milk-free.
DAIRY-FREE, EGG-FREE PUMPKIN BARS
1 cup white/wheat flour
1/3 cup brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 teaspoon sea salt
1/2 (15-oz) can of pumpkin
1/4 cup melted coconut oil (or canola oil)
1/4 cup dairy-free milk
1/2 tsp. lemon juice or vinegar
Preheat oven to 350. Grease a square glass cake pan with dairy-free butter or spray oil.
Combine milk and lemon juice or vinegar in a bowl. Let sit 5 minutes to make a "buttermilk".
Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a separate bowl.
Add pumpkin and oil to the buttermilk bowl.
Add dry mixture to wet mixture and incorporate well. Mixture will seem dry for cake batter.
Spread batter evenly into prepared pan and bake for 20 minutes or until a toothpick comes out clean.
Let cake cool while you make the frosting.
DAIRY-FREE CREAM CHEESE FROSTING
2 Tbs. dairy-free margarine at room temperature (I used Earth Balance)
1/2 container of dairy-free cream cheese (I used GO Veggie)
2 cups powdered sugar
1/2 teaspoon vanilla
With electric mixer, cream together margarine and cream cheese. Add vanilla and gradually add powdered sugar, scraping down the sides of the bowl as you go. Mix well and frost the cooled cake.