1/4cupEarth Balance vegan buttery sticks or coconut oil, softened
1/4cuppumpkin puree(canned, not pie filling)
1teaspooncinnamon
1/2teaspoonground nutmeg
1/2teaspoonground ginger
1/4teaspoonground allspice
(Alternatively, you can use 2 1/4 teaspoons pumpkin pie spice)
For the Glaze:
1/2cuppowdered sugar
1Tablespoonnon-dairy milk(I use unsweetened almond milk)
1/2teaspoonvanilla bean paste or vanilla extract
Instructions
Lightly oil an 8 x 8 baking dish. Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, coconut sugar, baking powder and salt. Stir well to combine.
Make a well in the dry ingredients, then add egg, pumpkin, milk and vanilla. Stir well to combine.
Pour into baking dish.
In a small mixing bowl, combine all topping ingredients, stirring until well combined.
Drop dollops of topping onto the batter.
Pull a knife through in vertical stripes, then in horizontal stripes to marble the topping into the batter.
Place in over for 35-37 minutes. The cake is done when a toothpick or cake tester inserted into the center comes out clean.
While cake is baking, mix the glaze ingredients together in a small bowl.
Drizzle over the top of the cake while it is still warm.
Allow cake to cool for 10-15 minutes (if you can wait that long--it's challenging!) and slice into pieces to serve. Best enjoyed while still a bit warm.