Vegan Pumpkin Spice Cake

A simple pumpkin-spice coffee cake topped with brown sugar and walnuts. Perfect for celebrating the first day of October.

Vegan Pumpkin Spice Cake
adapted from Veganomicon
for a 9x9 pan

3/4 cup pumpkin (home-made is the best!)
1/2 cup non-dairy milk
1/4 cup canola oil
3/4 cup vegan sugar
1 Tbsp agave nectar
1 tsp vanilla

2/3 cup whole wheat pastry flour
2/3 cup all purpose flour
1 1/2 tsp baking powder
big pinch salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
pinch cloves

for the streusel topping:
2 Tbsp cup all-purpose flour
2 Tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp all spice
1 Tbsp canola oil
1/2 cup roughly chopped walnuts 

Preheat the oven to 350. Grease a 9x9 baking pan.

Mix together the dry ingredients and whisk together the wet ingredients (including the sugar) in a separate bowl. Gradually add the flour and mix until combined, being careful not to over-beat. Pour into the prepared pan and cover with the streusel. Bake for 40 to 45 minutes or until a toothpick comes out clean. When cool, cut into squares and devour with a hot cup of tea.