Gluten-Free, Vegan, Serves 12

For the Streusel Topping:

• 1/2 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup chopped pecans
• 1/4 cup melted coconut oil
• 1 tsp cinnamon

For the Cake:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tbsp apple cider vinegar

Directions:

Preheat the oven to 350°F and line a 9-inch square baking dish with parchment paper. In a small mixing bowl, combine all the ingredients for the streusel topping and mix well. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another mixing bowl, combine the pumpkin puree, coconut sugar, almond milk, coconut oil, and apple cider vinegar. Mix well. Pour the wet mixture into the dry mixture and stir until just combined. Pour the batter into the prepared baking dish and sprinkle the streusel topping over the batter. Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes before slicing and serving.