Dairy Free Pumpkin Coffee Cake

By srumbel

from centercutcook.com

Ingredients

• CAKE INGREDIENTS
• 1/2 cup coconut oil, room temperature
• 2 cups sugar
• 1 15oz can pumpkin
• 2 eggs (or flax eggs)
• 2 teaspoons vanilla
• 2 1/3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup Silk Cashew Milk
• CRUMB TOPPING INGREDIENTS
• 1/2 cup coconut oil
• 1 cup brown sugar
• 1 cup + 2 tablespoons flour
• 1/2 teaspoon cinnamon
• GLAZE INGREDIENTS
• 2/3 cup powdered sugar
• 2 tablespoons maple syrup
• 2 teaspoons Silk Cashew Milk
• Recipe: http://www.centercutcook.com/dairy-free-pumpkin-coffee-cake/

Preparation

Step 1

CAKE DIRECTIONS Preheat oven to 350° and line a 13×9 with parchment paper. In a large bowl, combine coconut oil and sugar until well mixed.
Add in the eggs (or flax eggs), pumpkin, and vanilla. Stir well.
Add in the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until just mixed.
Add the Silk Cashew Milk and mix until mixture is smooth.
Pour into prepared pan.

CRUMB TOPPING DIRECTIONS
In a small bowl, combine coconut oil, brown sugar, flour, and cinnamon.
Mix until well combined and crumbly.
Evenly sprinkle over the cake mixture.

Bake cake for 45-50 minutes.
Let cake cool before glazing.

GLAZE DIRECTIONS
Mix powdered sugar, maple syrup and cashew milk together in a small bowl until smooth.
Drizzle over a cooled cake.

Servings: 15