Y’ALL. Where has this week gone? It completely flew by, and I’m pretty sure it’s because I kicked things off by making this pumpkin coffee cake for my coworkers.
Originally, this recipe called for sweet potato puree instead of pumpkin, but I wanted to jump on the pumpkin craze, plus, it’s way easier to buy a can of pumpkin puree. But, feel free to alter it to your liking.
1 box Gluten-Free White Cake Mix (14 oz.) box makes one 8 or 9-inch cake
1/2 cup pureed pumpkin (or sweet potato)
4 tablespoons light olive oil or coconut oil
1 tablespoon Ener-G Egg Replacer (made with 1/4 cup warm water) (or 2 eggs beaten)
1/2 cup vanilla hemp milk– or non-dairy milk or orange juice
1 teaspoon mild vinegar or lemon juice
2 teaspoons bourbon vanilla
1 teaspoon cinnamon
1 teaspoon ground ginger, or 2 teaspoons fresh grated, if you prefer
For the topping:
2 tablespoons Organic Spectrum Shortening or coconut oil
1/2 cup organic brown sugar
1 tablespoon gluten-free flour
1 1/2 teaspoons cinnamon
Mix the topping ingredients together in a small bowl; rub and crumble it between palms to create a sandy texture.
Place a large plate on the cake pan; quickly turn over and release the cake; repeat onto a clean cake plate.
Makes 8 to 10 slices.