Pumpkin Cinnamon Roll Cake

INGREDIENTS

1 1/2 cups

Johnna's Favorite Gluten-Free Flour Blend

1/2 cup

coconut sugar

2 tsp

baking powder

sea salt

3/4 cup

non-dairy milk ((I use unsweetened almond))

egg from a Happy Hen

1/4 cup

pumpkin puree ((canned, not pie filling))

1 tsp

vanilla bean paste or vanilla extract

1/2 cup

coconut sugar

1/4 cup

Earth Balance vegan buttery sticks or coconut oil (, softened)

1/4 cup

pumpkin puree ((canned, not pie filling))

1 tsp

cinnamon

1/2 tsp

ground nutmeg

1/2 tsp

ground ginger

1/4 tsp

ground allspice

(Alternatively, you can use 2 1/4 teaspoons pumpkin pie spice)

1/2 cup

powdered sugar

1 tbsp

non-dairy milk ((I use unsweetened almond milk))

1/2 tsp

vanilla bean paste or vanilla extract