Salted Maple-Glazed Pumpkin Cake with Snickerdoodle Crumble

The possibilities of our gluten-free Soft Baked Cookies are endless. You’ve seen them baked into a pie crust, and now as a snickerdoodle crumble to top a vegan cake!  Makes 9 pieces INGREDIENTS:  For the crumble:   For the cake:
  • 1/2 cup hot water
  • 3 tablespoons ground flaxseed
  • 1 cup pumpkin puree/mashed pumpkin
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons mild olive oil or grapeseed oil
  • 1 box Enjoy Life Foods Muffin Mix
  • 1 tablespoon pumpkin pie spice
For the glaze:
  • 3/4 cup confectioners’ sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon unsweetened dairy-free milk, plus more as needed
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
DIRECTIONS:
  1. Preheat the oven to 350°. Line an 8-inch square baking dish with parchment paper.
  2. To make the crumble, put the pumpkin seeds, Snickerdoodle Cookies, and shortening in a food processor. Pulse until the mixture is crumbly and starts to stick together, about 8 times.
  3. To make the cake, put the hot water and ground flaxseed in a large bowl. Mix, then let stand for about 2 minutes until thickened. Add the pumpkin puree, water, sugar, and oil. Mix well. Stir in the Muffin Mix and pumpkin pie spice.
  4. Scrape the mixture into the prepared pan, smoothing evening. Sprinkle with the crumble mixture, pressing down slightly. Bake for 50 to 60 minutes, until a toothpick inserted in the cake comes out clean. Cool at least 20 minutes before topping with the glaze.
  5. To make the glaze, put the confectioners’ sugar, maple syrup, nondairy milk, vanilla extract, and salt in a small bowl. Stir to combine, adding additional nondairy milk as needed to make a thick, runny glaze. Drizzle the mixture over the cake, allowing it to set, at least 20 minutes.
  6. Serve warm or at room temperature.
  7. Store in an airtight container for up to 2 days, then moving leftovers to the refrigerator or freezer.

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