This recipe is a MUST for your fall festivities. This pumpkin coffee crumble cake is the perfect dessert to bring along to your thanksgiving! Pumpkin baking season is coming to an end and I’m for sure not ready for that.
Crumb-Topping
1/2 cup all purpose flour
1/2 cup light brown sugar
1 tbsp cinnamon
4 tbsp of room temp butter (keep this plant based if possible)
Dry
2 cups of all-purpose flour
1 tsp baking powder, 1 tsp of baking soda
1 tsp of cinnamon
1 tbsp of pumpkin spice
1/2 cup of regular sugar
Wet
1/2 melted coconut oil
1/4 cup of maple syrup
1/4 cup of milk
1 cup of pumpkin puree
Vanilla Drizzle
almond milk
vanilla extract
icing sugar
Method:
mix the 'crumble' ingredients until the butter has been thoroughly mixed and the set aside
Mix the dry ingredients together and set aside
Mix together the 'wet' ingredients'
Gradually fold the wet ingredients into the dry, try not to over mix .
Play batter in a lined baking tray and then spread the crumble evenly over the top
Bake at 350F for 30-40 minutes
To make my drizzle simply mix together a dash of vanilla extract, a fat splash of almond milk and enough icing sugar to reach your desired consistency
Generously drizzle over the cake and then dig in and enjoy :)
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