Vegan Pumpkin Spice Cinnamon Cake

Pumpkin Spice Cinnamon Cake

Pumpkin Spice Cinnamon Cake

Ingredients

Inside Layer and Topping:

  • 1/2 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 2 teaspoon pumpkin pie spice blend
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup non-dairy butter softened

Cake:

  • 1 egg substitute I use a chia egg but there are many to choose from
  • 1 cup sugar
  • 1/2 cup non-dairy butter softened
  • 1 cup non-dairy sour cream or unsweetened non-dairy yogurt
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt

Instructions

Topping:

  • In a medium bowl combine the flour, brown sugar, pumpkin pie spice, cinnamon, and salt.
  • Add the margarine and work together with the tines of a ford. I also use my fingers to blend well so that there is a fine meal when completed.

Cake:

  • Preheat the oven to 350º.
  • Lightly oil an 8″ square baking pan or lay parchment paper across the center and up and out of the pan. This makes it so two ends of the parchment paper are over the opposite sides of the pan. It will be easier for lifting the cake out of the pan.
  • Mix the egg substitute and set aside. Follow package directions or use any of your favorite substitute. Set aside.
  • In a medium bowl, combine the sugar and margarine. Use an electric mixer and beat until light and fluffy. This takes about 5 minutes.
  • Add the egg substitute mix, non-dairy sour cream and vanilla. Mix well.
  • In a large bowl combine the flour, baking powder and salt. Mix well.
  • Add the wet ingredients to the dry ingredients and mix until just combined to keep the cake light.
  • Spoon half of the cake batter into the pan and push it out to the sides.
  • Sprinkle half of the pumpkin spiced cinnamon sugar mixture over the bottom layer.
  • Dot the remaining batter in little dabs across the top because it won’t be easy to spread around over the middle layer. So little dabs makes it easier to cover completely.
  • Sprinkle the remaining pumpkin spiced cinnamon sugar mixture all over the top.
  • Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan on a wire rack at least 5 to 10 minutes.

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