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Saturday, October 19, 2013

Pumpkin Coffee Cake

It seems like Fall is the time when pumpkin-spiced anything sends people running.  I am more than happy to add to this trend!!  (and, this is both low-fat AND vegan?  How could you say no?)

Vegan Pumpkin Coffee Cake

(adapted from Vegan Brunch by Isa Chandra Moskowitz)


For the cake:
3/4 soy milk (I used TJ's Coconut)
1 tsp. apple cider vinegar
1/3 c. brown sugar
2 Tbsp. vegetable oil
1/3 c. canned pumpkin (about 3 oz.)
1/2 tsp. ginger
1/4 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt

For the topping:

1/2 c. flour
2 Tbsp. oatmeal
1/3 .c brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
2-3 Tbsp. vegetable oil
1/2 c. salted green pumpkin seeds (pepitas)

First, mix together the pumpkin, brown sugar, oil, and spices.  In a separate measuring cup, mix together the soy milk and vinegar- let it sit for 5-10 minutes, so it will thicken.  Preheat your oven to 375*, and grease an 8x8 square pan.



Add the vanilla, baking powder, salt, and flour.  Mix, and then add in the soy milk and mix some more.  Pour into your greased pan.




 Then mix up your topping.  This part can get a little tricky because the amount of oil changes.  I stir together the flour and sugar first, then add in the spices and oats.  Last, add in the oil, one tablespoon at a time, and stir with a fork or your fingers.  You want it to be crumbly, but not too wet.  (This time I accidentally added too much, so I had to throw in a couple more tablespoons of flour to even it out.)  After it looks like crumbs, sprinkle it over your cake batter in the pan.



Then sprinkle your pumpkin seeds around.  Bake for 20-25 minutes, checking for brownness and to see if the middle is done.



Cut into pieces and enjoy!!




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