Vegan Pumpkin Cinnamon Crumb Cake
An easy vegan pumpkin cinnamon crumb cake that screams Fall and has the coziest flavors. Perfect for your weekend breakfast or brunch!
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Ingredients
- 2 cups all-purpose flour
- 1/2 cup pure organic cane sugar
- 2 tsps baking powder
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/4 cup extra virgin olive oil
- 1 tsp vanilla extract
- 1/2 cup unsweetened plain almond milk (or any non-dairy milk)
crumb topping
- 1/4 cup coconut oil, softened/room temp
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar or coconut sugar
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- Pinch salt
optional glaze
- 1 cup powdered sugar
- 2-3 tsp almond milk (or any non-dairy milk)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F and spray a 9×9 inch square pan.
- In a large bowl, add the the flour, sugar, baking powder, salt, and pumpkin pie spice. Whisk to combine well.
- In a medium bowl, add the pumpkin puree, olive oil, almond milk, and vanilla. Whisk until well combined.
- Add the wet ingredients to the dry and use a spatula to mix until just combined. Don't over mix!
- In a medium bowl (I just used the bowl that had my wet ingredients in), mix the flour, brown sugar, cinnamon, pumpkin pie spice, and salt. Add the coconut oil and use a fork to cut it into the flour mixture until small crumbs form. Evenly spread on top of pumpkin cake batter.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool and enjoy!
Servings: 16