I’d hate to waste your time with a life story on pumpkin puree, or why this cake looks the way it looks (rustic, chic, mostly amateur, but whatever). But I know that the only thing you care about is whether or not you have the ingredients in your pantry to make this damn cake. So let’s go. *This recipe is adapted from the Beaming Baker’s pumpkin coffee cake recipe
1.My kids were running the show in the kitchen (nothing new) and insisted on sugary orange & pink icing. I use vegan butter + powdered lakanto monk fruit + natural food colouring to make our icing. It definitely doesn’t give off the pretty buttercream look, but my version is slightly healthier and my kids love it. We’re not about perfection in this house, just fun. Pure sugary, fun
2.If you have more of a sophisticated palette, I’d suggest a maple glaze with walnuts sprinkled on top:
3 tsp vegan butter
⅓ cup maple syrup
2 cups Lakanto powdered sugar
¼ tsp cinnamon
3.The cake on its own is moist and super tasty so you don’t really need any icing. It’s more for show than it is for taste.
Okay, happy baking!
Love, peace & pumpkin season