Move over coffee cake! This deliciously moist, streusel-topped cake is not only spiced with chai but pairs perfectly with a pippin’ hot cuppa~ P.S. the gluten free version is just as good as the regular!
ingredients
For the cake:
2 c flour/gf flour
1 c brown sugar
.5 tsp baking powder
.5 tsp baking soda
2 tbsp soul chai
1.5 tsp salt
1 c canned pumpkin
1/3 c buttermilk
2 tsp vanilla
2 tbsp veg oil
2 tbsp olive oil
Streusel topping:
1/2 c flour
3/4 c brown sugar
1 tbsp soul chai
1/4 cold, cubed butter
Icing:
1/2 c powdered sugar
3 tsp milk
it’s easy!
Preheat oven to 350°F. in 2 separate bowls, mix your dry ingredients an+ your wet ingredients. Incorporate both mixtures together.
Mix your crumble topping ingredients together (we like to use our hands)
Line a square pan with parchment paper & pour in your batter, then spread the crumble topping evenly over the top
Bake for 30 min, let cool slightly & drizzle icing on top
Serve with love and enjoy!!
