Pumpkin Spice Coffee Cake with Cinnamon Streusel Topping (gluten-free + vegan)

Here’s a new recipe for you, just in the nick of time for Fall (aka pumpkin spice season). Enjoy!

Julie’s Original Pumpkin Spice Coffee Cake with Cinnamon Streusel Topping

Batter
1 package of Julie’s Original White Cake Mix
1 1/4 cups plus 2 tablespoons non-dairy milk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup canola oil
1 teaspoon ground nutmeg
2 teaspoons pure vanilla

Streusel
3/4 cup packed light or medium brown sugar
2 teaspoons ground cinnamon
1 cup semisweet chocolate chips (dairy-free)

Batter: In a large bowl, add the cake mix, non-dairy milk, pumpkin, oil, nutmeg and vanilla, whisking until the batter is smooth.

Streusel: In a small bowl, mix together the brown sugar, cinnamon and chocolate chips until well mixed.

Spread half of the batter into a greased 11 x 7-inch glass baking dish. Sprinkle the top with half of the brown sugar mixture plus half of the chocolate chips. Drizzle the rest of the cake batter over the chocolate chips. Sprinkle the top with the remaining brown sugar mixture, and the rest of the chocolate chips. Bake the cake according to the directions on the package, about 60 to 65 minutes, or until a tester inserted into the cake comes out clean (although it may have a little melted chocolate on it).