Pumpkin Coffee Cake

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Ingredients:

Cake:

• 2 1/2 cups oat flour

• 1/2 cup all purpose flour

• 1 cup coconut sugar, or regular white sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 tablespoon pumpkin pie spice

• 1/4 cup pumpkin (not pumpkin pie filling)

• 3/4 cup nondairy milk, unsweetened and room temperature

• 1 teaspoon apple cider vinegar

• 2 tablespoons ground flax seed mixed with 6 tablespoons water, to make two ‘flax eggs’

• 1 tablespoon vanilla extract

• 1/2 cup coconut oil, melted

Crumble:

• 1/2 cup white flour

• 2 tablespoons pumpkin pie spice

• 2 tablespoons maple syrup

• 1/3 cup coconut oil or butter, melted

Icing (optional):

• 1 cup powdered sugar

• 1 tablespoon nondairy milk

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Instructions:

1. Preheat the oven to 350 degrees F and line an 8-inch springform cake pan with parchment paper (a regular cake pan won’t work well for a coffee cake!)

2. Add the nondairy milk and teaspoon of apple cider vinegar to a cup or bowl, and set aside.

To make the cake:

1. In a bowl, assemble the cake ingredients. Add the oat flour, all purpose flour, coconut sugar, pumpkin pie spice, baking powder, and baking soda, and whisk together.

2. Add the pumpkin, nondairy milk (that you set aside in step 2), the ‘flax eggs,’ coconut oil, and vanilla extract, and fold the wet ingredients into the dry.

3. Pour batter into the cake pan, and set aside to make the crumble.

To make the crumble:

1. Add the white flour, pumpkin pie spice, maple syrup, and coconut oil or butter to a bowl, and mix until it forms a dry crumble.

2. Sprinkle the crumble over the cake, and place the cake into the oven.

3. Bake for 35-40 minutes, or until a toothpick comes out clean.

4. Remove from oven and let cool completely before removing from the pan.

5. (Optional) Mix the powdered sugar and dairy free milk together to make the icing, adding more dairy free milk as needed to reach the consistency you prefer. Drizzle the icing over the cake, once it’s completely cool.