Pumpkin Spice Coffee Cake
By: Plentyfull Vegan
Published: Thursday, October 19, 2017 - 6:36pm

Ingredients




2 Tbsp Ground Flax + 3 Tbsp Water
1 ¾ Cups Oat Flour (equal amount of oats in the blender)
1 tsp Baking soda
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Ginger
¼ tsp Ground Cloves
1 Cup Pumpkin Puree
½ Cup Maple Syrup
1 tsp Vanilla
⅓ Cup plant milk (or water)
¼ Cup Melted Coconut oil (Or Applesauce)
Pecan Crumble
½ Cup Chopped Pecans
½ Cup Almond Flour*
1½ Tbsp Maple Syrup
1½ Tbsp Melted Coconut Oil
A pinch of all pumpkin pie spices above

Preparation

1 Preheat oven to 325 F. 2 In a small bowl mix flax and water and let it sit for about 5-10 minuets or until you have mixed the rest of the ingredients. 3 If you are making your own oat flour, add the oats to a high speed blender or food processor until a fine flour is formed. The better ground the oats are the better the texture of the cake will be. If you do not have a high powered blender such as a vitamix I recommend using a food processor. 4 Stir with the rest of the dry ingredients. Then add the wet ingredients (including flax) into the same bowl and stir. Easy enough! 5 Spread evenly in a baking dish lined with parchment paper. It is ok if it is a bit thick and glumpy. 6 To make the pecan crumble mix all ingredients in a small bowl. Spread evenly on top of the cake. 7 Bake for 55-60 minuets. If the crumble needs more roasting after this amount of time, turn the oven to broil for a couple minuets.

About

Pumpkin spice coffee cake with pecan crumble. A cozy fall snack: Gluten-free, refined sugar free.