Ingredients
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3 cups all-purpose flour
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1 tablespoon baking powder
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½ teaspoon salt
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1½ tablespoons pumpkin pie spice
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1 cup granulated sugar
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1 cup pumpkin puree
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½ cup neutral-flavored oil (such as avocado oil)
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1 cup unsweetened soy milk
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2 teaspoons pure vanilla extract
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½ cup vegan butter, melted
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½ cup all-purpose flour
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1½ cups packed brown sugar
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1 tablespoon ground cinnamon
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1 teaspoon pumpkin pie spice
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1 cup powdered sugar
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2 tablespoons unsweetened soy milk
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½ teaspoon pure vanilla extract
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch pan.
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In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar until well combined.
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In another bowl, whisk pumpkin puree, oil, soy milk, and vanilla until smooth.
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Pour wet mixture into dry ingredients and stir gently until just combined. Avoid overmixing.
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Pour the batter into the prepared pan and spread evenly.
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For the streusel: mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice with a fork until crumbly.
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Sprinkle the streusel evenly over the batter.
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Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
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For the glaze (optional): mix powdered sugar, soy milk, and vanilla extract until smooth. Drizzle over cooled cake.
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Slice and serve with coffee or tea.
Notes
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Avoid overmixing for a light, fluffy texture.
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The glaze is optional but adds a lovely finishing touch.
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Store leftovers covered at room temperature for up to 2 days or refrigerate for 5 days.
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To freeze, wrap individual slices and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes