Pumpkin “Chai Cake”

move over coffee cake! this deliciously moist, streusel-topped cake is not only spiced with chai but pairs perfectly with a pippin’ hot cuppa~ The recipe’s easy and you’ll be asked to make it again and again!

(p.s. the gluten free version is just as good as the reg)

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

  FOr the streusel topping:

• 1/2 c flour

• 3/4 c brown sugar

• 1 tbsp soul chai

• 1/4 cold, cubed butter

  FOr the 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!!