vegan oil-free healthy pumpkin crumb-cake

i was looking for a pumpkin cake recipe on pinterest-- specifically, for one that did not look super dense and wet inside. since pumpkin cakes use pureed pumpkin flesh, they tend to come out with a heavy crumb and an unpleasantly moist inside.

when i did not find something that suited my fancy, i decided to make my own! who knew it would become my new GO-TO BREAKFAST CAKE??

so, here it is: oil-free, refined sugar-free, vegan pumpkin crumb cake for a delicious autumnal breakfast or snack.

INGREDIENTS-

cake:

• 3/4 cup pumpkin puree

• 1/4 cup maple syrup

• 1/4 cup applesauce

• 3/4 cup water OR cinnamon tea (microwave 3/4 cup water with two bags of cinnamon tea or chai tea or your favorite spiced tea and let those infuse-- it is unnecessary but COMPLETELY DELICIOUS)

• 1 1/2 cups white whole wheat flour

• 1/4 tsp salt

• 1/2 Tbsp baking powder

• 2 tsp pumpkin spice (or a mix of cinnamon, nutmeg, cloves, and allspice)

crumble topping:

• 1/2 cup almond flour

• 1/4 cup oats

• 1/4 cup maple syrup

instructions:

1. preheat oven to 350 degrees F.

2. spray an 8x8 cake pan with non-stick spray, or line with parchment.

3. mix wet ingredients until smooth. add dry ingredients, stirring only after all ingredients are in the bowl to avoid over-mixing (and over-developing the gluten).

4. pour the batter into the cake pan. in the now-empty bowl, combine the crumble ingredients. if too wet and sticky, add more flour. if too dry, add more syrup. you are looking for a wet sand consistency. sprinkle the crumble evenly over the top of the cake and bake for about 35 minutes or until the center is firm and the surface bounces back to the touch.

5. allow to cool completely (or at least 15 minutes) before cutting to ensure the cake is completely set.