• Preheat the oven to 350°F (180°C). Line with parchment paper a 10-inch x 15-inch jelly roll pan (25 cm x 38 cm) and slightly oil it with cooking oil spray.
• In a mixing bowl, stir flax meal with lukewarm water. Set aside until it looks jiggly and thick.
• In another bowl, whisk almond milk, oil, pumpkin puree, vanilla extract, and the prepared flax egg.
• Whisk in coconut sugar or brown sugar, pumpkin spices, baking powder, salt, and baking soda until it forms a thick orange pumpkin mixture.
• Sift in the flour and stir with a silicone spatula until just incorporated.
• Pour in a single even layer onto the prepared pan and bake for 20-30 minutes until a toothpick inserted in the center comes out clean.
• Cool completely at room temperature on a wire rack before frosting.
• Frost with two batches of my vegan vanilla frosting.
• Cut into bars or squares and serve them with a pinch of cinnamon.

Storage

• Store leftovers in an airtight cake box in the fridge for up to 4 days. Freeze for up to 1 month in an airtight container and thaw in the fridge the day before.