Vegan Pumpkin Coffee Cake

domesticgothess.com

The Green Cherry (vegan)

subheading: Streusel Topping:

75 g (½ cup 2 Tablespoons) plain (all-purpose) flour

45 g (3 ½ Tablespoons) light brown soft sugar

1 teaspoon pumpkin spice

60 g (¼ cup) vegan block butter cold and diced

50 g (1 ¾ oz) pecans roughly chopped

subheading: Cinnamon Sugar:

40 g (3 Tablespoons) light brown soft sugar

2 teaspoons cinnamon

1 teaspoon cocoa powder

subheading: Cake Batter:

260 g (1 cup 4 teaspoons) pumpkin puree

85 g (100ml (⅓ cup 4 teaspoons)) neutral oil

120 ml (½ cup) unsweetened non-dairy milk

80 g (6 Tablespoons) light brown soft sugar

80 g (6 ½ Tablespoons) caster or granulated sugar

1 teaspoon vinegar

1 teaspoon vanilla extract

2 ¼ teaspoons baking powder

½ teaspoon bicarbonate of soda

2 teaspoons pumpkin spice

¼ teaspoon salt

250 g (2 cups) plain (all-purpose) flour

Directions at domesticgothess.com

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