Vegan, Gluten Free, Cinnamon Pumpkin Crumb Coffee Cake.

I'm not much of a baker (most likely due to the fact that most recipes call for a butt-load of ingredients), but for whatever reason i was craving getting my hands a little sticky in the kitch on Thankgiving morning.  I've been waking up REALLY early lately...we're talking like 5am (even on my days off), so i figured it would be a good time to slop up our tiny kitchen space (with hopes that i could repair my mess before the BF wakes up).  Done and done.  I found a few GF recipes on line that helped me get ideas of measurements i'd need and even learned that i could substitute xanthum gum with the same amount of chia and flax made into a slurry.  AWESOME since xanthum gum costs an arm and a leg and i'd hardly ever use it!  Here's the recipe as i made it...turned out pretty good (BF approved!) but i would make a few tweaks next time.  I had cut the sugar and fat WAY down and the BF said it needed to be sweeter so i would add another 1/2 cup of coconut sugar or a combo of coconut sugar and stevita liquid.  I also would add chopped walnuts and shredded carrot and zucchini or maybe raisins so you get little nibs with each bite.  The texture was great which is always hard to attain in a gluten free/vegan cake, and it wasn't crumbly/didn't fall apart.

Dry ingredients:
2 1/4 cup sifted GF Bob's Red Mill All Purpose Baking Flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp pumpkin pie spice
1 tsp cinnamon
1/8 tsp fine ground sea salt
1/2 cup coconut sugar (next time i would double this)

Wet Ingredients:
slurry made from 1 tsp chia and 1 tsp flax in 4 tsp of water (set aside and let get slightly gelatious for a couple minutes. This takes the place of xanthum gum)
2 tsp maple extract
Energee Egg Replacer for 2 eggs (3 tsp energee replacer with 4 tsp of warm water, mix well)
1/2 cup pumpkin puree (i used the can)
3 rounded Tbsp earth balance (non soy) (most recipes called for a lot more fat, you could surely add more earth balance or add in some other vegetable oil.  i'm sure the flavor and texture would only improve)
1 cup vanilla unsweetened almond milk (i used almond breeze)
1/2 tsp stevita liquid sweetener

Topping:
7 Tbsp GF Bob's Red Mill All Purpose Baking Flour
2 Tbsp Earth Balance (non soy)
2 tsp Cinnamon
1/4 cup plus 1 Tbsp coconut sugar

Preheat oven to 350.  Take a 9 inch cake pan and line it with parchment (or mist with evoo)
Mix your wet ingredients
Mix your dry ingredients
Using an electric mixer, combine dry into wet
Pour into your pan and bake for 35-40 minutes at 350 degrees
Cool before you add your topping.

To make the topping simply mix all the ingredients together with a fork to a crumb like consistency and top your coffee cake.

i have an owl obsession...loving my new mug from west elm

I ate my cake with Teeccino Vanilla Nut....ate a bite of cake, sip a little teeccino.  YUM!  Reminded me of being a kid and dunking doughnuts and cakes in my parents coffee cups.  I doubt i'll make this again too soon since it requires a lot of ingredients and a huge mess in our tiny kitchen, but perhaps on holidays and special occasions.  X-mas morning i'll retry with the walnuts, carrots, and zucchinis and let you know what happens.  If you try before then hit me back and let me know!

one cake makes 8 servings/slices.  Eat slice has about 10 grams of fat, 300 calories, 5 grams of fiber.