Today is my birthday! The weather is perfect, the is sun is shining and I’m baking my own cake, the way I want it, as vegan as I want it.

Coffee cake is probably the best thing on this planet. Why? Because the topping is made of butter and sugar. Duh!!

I’m still on a pumpkin roll here (haha, get it? Mmm yummy rolls) so I decided to just keep going with all the madness around the orange gourds. I also had a can of pumpkin leftover from the curry I made last weekend and wanted to use it up before it went bad.

I ended up putting this in one of my aluminum loaf pans because my square pan was just too big. I like the loaf style though because then I feel like I’m at Starbucks.

I originally saw a recipe like this on Pinterest and I immediately had to make this my own with my veggie-fied twist. Hope you like!!

Ingredients for Cake:
2 cups cake flour
1 cup pure pumpkin purée
1/2 cup vegetable or canola oil
1/4 cup vanilla almond milk
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
2/3 cup light brown sugar

Ingredients for Crumbly Topping:
1/2 cup cake flour
1/4 cup cold butter
1/2 cup light brown sugar
1/4 tsp salt
1 tsp cinnamon
1 tsp allspice

Make the Cake:
Heat oven to 350. Mix all dry ingredients together in one bowl and all wet ingredients in another. Add the wet ingredients to the dry and mix to incorporate. Add to a baking pan generously sprayed with nonstick spray, or all to a aluminum loaf pan, also well sprayed with nonstick spray. Make the topping next by mixing all dry ingredients together then adding the cold butter. Cut the butter into the dry ingredients so it resembles coarse meal, but ends up chunky and crumbly. Sprinkle the topping onto the wet batter evenly and gently press into it. Bake for 35-40  minutes or until a wooden skewer comes out clean.