Ingredients

The following ingredients have 4 Servings
  • 1/3 cup vegan buttery spread melted
  • ½ cup brown sugar (or coconut sugar)
  • ½ cup organic cane sugar
  • 5 Tablespoons pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 5/8 cup water (1/2 cup plus 2 Tablespoons)
  • 1 teaspoon apple cider vinegar
  • 2 cups gluten free flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/3 cup gluten free flour
  • 3 Tablespoons brown sugar
  • 2 Tablespoons vegan buttery spread

Instruction

  • Preheat the oven to 350 degrees F. Line a 9 inch square cake pan with parchment paper so that it hangs over two sides.
  • In a large bowl, mix the melted vegan buttery spread, the brown sugar, and the organic cane sugar.
  • Stir in the pumpkin puree, vanilla extract, vinegar, and water.
  • Add the dry ingredients, and stir well. The batter will be thick. If it seems too dry or lumpy, add a little more water.
  • Put the batter in the prepared pan and smooth it out.
  • Make the streusel: place the sugar, gluten free flour, and vegan buttery spread in a bowl. Mix with a pastry cutter until large crumbs form.
  • Sprinkle the streusel over the cake batter.
  • Bake at 350 degrees F for 28-32 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool before slicing and serving.