A moist pumpkin cake with a thick pumpkin spice and sugar layer, and a spiced crumble topping. You'll fall in love with this fall treat with every bite.
Course Dessert
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 9servings
Author Two Market Girls
Ingredients
Pumpkin Cake
113g(½ cup) vegan butter
200g(1 cup) granulated sugar
116g(½ cup) vegan plain yogurt
120g(½ cup) pumpkin puree
30mL(2 tbsp) sparkling water
1tspvanilla extract
180g(1½ cups) all-purpose flour
½tspbaking powder
¼tspbaking soda
pinchsalt
Crumble Topping
56g(¼ cup) vegan butter
60g(½ cup) all-purpose flour
100g(½ cup) brown sugar
¼tspcinnamon
¼tspnutmeg
¼tspginger
¼tspcloves
Sugar Layer
(2 tbsp) granulated sugar
¼tspcinnamon
¼tspnutmeg
¼tspginger
¼tspcloves
Instructions
Preheat oven to 350°F. Prepare a square baking pan with non-stick spray and a strip of parchment paper to make removing the cake after baking easier.
Cream together vegan butter and granulated sugar in a stand mixer for 5-6 minutes.
Add vegan yogurt, pumpkin puree, and carbonated water – mix until combined. The mixture will look broken and not emulsified, that's okay! Add vanilla extract and fold in.
Fold in the all-purpose flour, baking powder, baking soda, and salt until just combined. Set aside.
In a small bowl make the crumble topping by combining vegan butter, all-purpose flour, brown sugar, and spices with a fork. Cut in the butter until the mixture is crumbly and looks like wet sand. Set aside.
In another small bowl make the brown sugar layer by combining granulated sugar and spices. Set aside.
Spread half the cake batter into the prepared pan, making sure its evenly spread from edge to edge.
Sprinkle over the sugar-spice layer mixture from edge to edge.
Top with remaining batter and carefully spread in an even layer.
Top with crumble mixture and bake for 30-35 minutes or until golden on top.
Let the cake cool about 15 minutes before attempting to remove from the pan. Use the parchment paper to help lift it out of the pan and onto a wire cooling rack. Let cool completely before slicing.