Sort ingredients
paulareh
QR Code
Listen
Pdf
Preheat the oven to 350°F.
In a medium bowl, whisk together the dry ingredients: cake flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate bowl, combine the vegan milk and apple cider vinegar. Whisk and set aside to thicken (this is the vegan buttermilk).
In a large mixing bowl, add the pumpkin puree, applesauce, coconut yogurt, brown sugar, sugar, and vanilla extract. Whisk until combined.
Add the vegan buttermilk to the wet ingredients and whisk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
In a separate bowl, make the crumble by combining the brown sugar, flour, and maple syrup until a sand-like consistency is formed.
Assemble the cake by adding half of the pumpkin batter to a baking pan, then topping with half of the crumble. Add the remaining batter and top with the remaining crumble.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before making the icing. Combine the vegan cream cheese, powdered sugar, vanilla, and water, and mix until well combined.
Top the cooled cake with the icing and enjoy!