Ingredients
Scale
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 8 oz cream cheese, softened
- 1/3 cup white sugar
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 cup plant-based butter
- 1/2 cup flour
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together vegetable oil, sugar, and eggs until well combined. Stir in pumpkin puree and vanilla extract.
- In another bowl, mix flour, baking soda, baking powder, salt, cinnamon, and ginger. Gradually add dry ingredients to the wet mixture until just combined.
- Pour batter into a greased 9×13 inch baking pan and bake for about 45 minutes or until a toothpick comes out clean.
- While the cake cools, prepare the cream cheese frosting by beating together softened cream cheese with sugar and vanilla until smooth.
- For the streusel topping, combine brown sugar, white sugar, plant-based butter, flour, and spices until crumbly.
- Once cooled, spread the cream cheese frosting on top of the cake and sprinkle with streusel.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 26g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg