I’ve finally given in to pumpkin. Pumpkin treats, that is. I suppose it’s that time of year – leaves are turning, it’s getting colder, days are getting shorter… there’s even a threat of snow around here.
I love all things pumpkin except for pumpkin pie. Pumpkin cookies, pumpkin cheesecake, pumpkin cinnamon rolls… you name it, I’ll eat it. This pumpkin cake has won over my heart. It is definitely the pumpkin treat of choice for me. I will eat and eat and eat and eat until it’s gone. Seriously, it’s that good. Pumpkin cake with a streusel topping and some icing – what can be better than that?
I came across this recipe when I was looking around for a brunch dish for a work party. I made the coffee cake and it smelled (and looked) so good that I knew I couldn’t wait until the next day to eat it. So, I made another one. Big mistake. Mike and I ate about a quarter of the cake that night. And then we kept eating it the next day… and the next. And then it was gone. I was heartbroken when it was gone because I was also out of pumpkin. I stocked up on pumpkin this weekend so I can make sure we have a steady supply of this amazingness for a couple weeks
Vegan Iced Pumpkin Coffee Cake
for the streusel topping:
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 cup dairy free butter substitute (I use Earth Balance)
for the cake:
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 cup pure pumpkin puree
1/2 cup brown sugar
1/2 cup canola oil
1/4 cup pure maple syrup
1/4 cup plain almond milk
for the glaze:
1 cup powdered sugar
2 tablespoons unsweetened almond milk
- Preheat oven to 350°F. Spray an 8×11 or 9×9 baking pan and grease with butter substitute or nonstick spray. Set aside.
- To make the streusel topping, combine flour, brown sugar, salt and cinnamon in a small bowl. Cut in butter with a fork, two knives, or a pastry blender until mixture is crumbly. Set aside.
- To make the cake, combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a separate bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup and milk until well combined. Pour wet ingredients into the dry ingredients and mix until just combined, being careful not to over mix. Pour batter into prepared baking pan and use a spatula to smooth out the top.
- Sprinkle prepared streusel topping over the batter and gently press down into the batter. Bake in preheated over for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- When cake is almost done baking, make the glaze. In a small bowl, combine the powdered sugar and almond milk and whisk until smooth. Drizzle over cake. Serve immediately, or keep at room temperature for up two three days.
recipe slightly adapted from Sally’s Baking Addiction