Ingredients

CAKE

• 2 cups Gluten Free Flour (we used Bobs Red Mill 1 to 1)

• ½ cup vegetable oil. (We actually didn’t have any so we substituted with 1 stick vegan butter. Made it both ways in the kitchen, works either way)

• 1 cup pumpkin puree

• ½ cup granulated sugar

• ⅓ cup coconut sugar

• ¼ cup sour cream (so there are vegan options, again we tried both ways and both ways worked, vegan sour cream OR vegan yogurt, Oatly makes a good vegan yogurt as a substitute for the sour cream)

• 2 eggs

• 2 tsp vanilla

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp pumpkin spice

• ½ tsp cinnamon

• ¼ tsp nutmeg

CRUMBLE

• ½ cup GF Flour

• 4 tablespoons of melted vegan butter

• 2 tablespoons coconut sugar

• 2 tablespoon granulated sugar

• 1 tsp cinnamon

GLAZE

• 1 cup powdered sugar

• 2 tablespoons of oat milk

• 1 tsp vanilla