Pumpkin Coffee Cake

Ingredients

• 2 flax "eggs" (2 tbsp ground flax + 1/3 cup water or plant milk) or 2 eggs
• 1 cup canned pumpkin puree
• 3 tbsp agave nectar or maple syrup
• 1/3 cup coconut oil, melted or neutral flavor oil (such as grape seed, sunflower or avocado)
• 1 tsp natural vanilla extract
• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 2/3 cup brown sugar
• 1 1/2 tsp pumpkin pie spice (or to taste)
• 1/2 teaspoon salt
• Topping
• 1/3 cup tahini
• 2 tbsp confectioners sugar
• 1 tbsp maple syrup or agave
• 2 tbsp plant milk (see note)
• 1 cup rolled oats

Instructions

1. 1

   Preheat oven to 350°F. Lightly grease the bottom and sides of a 9 inch round cake pan and line it with parchment paper

2. 2

   Combine water or almond milk and ground flax (if using flax eggs). in a small bowl. Set aside

3. 3

   In a large bowl, whisk together pumpkin puree, agave or maple, oil and vanilla extract. Add almond milk/flax mixture (or eggs) and mix well

4. 4

   In a separate bowl, combine flour, baking powder, brown sugar, pumpkin pie spice and salt and Slowly add to the pumpkin mixture, whisking gently until just incorporated (do not over mix!). Set aside

5. 5

   To prepare the topping, whisk together the tahini, confectioners sugar and maple syrup. Is the mixture is too thick, and hard to whisk, add the plant milk (see note). Add the oats and mix well, until they're well coated. Using your hands, sprinkle the oat mixture on top of the cake batter

6. 6

   Bake at 350F for 40 minutes, or until a toothpick inserted into the center comes out clean