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Pre-heat the oven to 350 degrees. Greased and line with parchment paper an 8x8 baking pan.
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In a medium bowl, mix together the oat flour, baking soda, pumpkin pie spice, and salt. In a separate large bowl, whisk together the cooled, melted coconut oil and Whole Earth brown sugar allulose blend and Whole Earth allulose granulated baking blend until sugar substitutes are dissolved. Whisk in the pumpkin, eggs, almond milk, and vanilla until well-combined and smooth. Pour the dry mix into the wet mix and fold until just combined. Pour the batter into the prepared baking dish.
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In the same medium bowl that you mixed the dry ingredients, add all the ingredients for the streusel. Using a fork or your hands, mix the ingredients until all combined and it resembles wet sand. Top the batter evenly with the streusel mix.
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Bake for 26-32 minutes, or until a toothpick comes out clean. Cool completely.
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While the cake cools, you can make the glaze. In a small bowl, whisk together the cream cheese, 1 tablespoon almond milk, powdered sugar, vanilla, and salt. If too thick, add more almond milk, ½ tablespoon, at a time, until it reaches a pourable consistency. Pour glaze over cooled cake.
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Slice, serve, and enjoy!