Dairy-Free Pumpkin Coffee Cake with White Chocolate Drizzle

Look how moist this incredible snacking cake is. Brimming with pumpkin, cinnamon and vanilla, this cake is so good, uncontrollable oohs and aahs ensue when you take a bite. I know, because I saw it (and I heard it).

You think I'm kidding? I'm not - I brought this batch to a track meet and witnessed, first hand, the reaction from kids and parents. And everyone went back in for a second piece.

And it's made in ONE BOWL!

And, it's HEALTHY! The batter is dairy-free and easy to adapt for vegan and gluten-free. For vegan cake, substitute 1 flax egg for the large egg. To make 1 flax egg, combine 1 tablespoon flaxseed meal/ground raw flaxseeds and 2 1/2 tablespoons of water. Let the mixture sit for 5 minutes before using.

For gluten-free cake, substitute your favorite gluten-free baking mix for the all-purpose flour (you don't need to change anything else).

Dairy-Free Pumpkin Coffee Cake with White Chocolate Drizzle

Cooking spray
2 cups all-purpose flour (or gluten-free baking mix - see note above)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
15-ounce can pumpkin puree
1/4 cup plus 2 tablespoons vegetable oil or olive oil
1 large egg (or one flax egg - see note above)
1 teaspoon pure vanilla extract
1/2 cup white chocolate chips or melting wafers

Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray. Line the bottom of the pan with parchment paper and spray the paper with cooking spray.
In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg. Mix well with a whisk to combine.
Add in the pumpkin, oil, egg, and vanilla mix with a spatula until blended.
Transfer the batter to the prepared pan and smooth the surface (the batter will be thick).
Bake for 20 to 25 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool in the pan, on a wire rack.
Melt the chocolate in a small saucepan over low heat or in the microwave, checking and stirring every 20 seconds. Use a fork to drizzle the chocolate over the cooled cake.
Cut into squares and serve. Store leftovers in an airtight container.
Makes 24 squares