Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.
To make the topping: Whisk together the 2/3 cup brown sugar, salt, 3/4 cup flour and 1 teaspoon cinnamon. Add the melted spread, stirring just until well combined. Set the topping aside.
To make the filling: Mix together 1/3 cup brown sugar and 1 teaspoon cinnamon. Set it aside.
To make the cake: Beat together the oil, eggs, granulated sugar, pumpkin, remaining spices, salt, and baking powder until smooth.
Add the 1 1/2 cups flour, stirring just until smooth.
Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
Sprinkle the filling evenly atop the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
Sprinkle the topping over the batter in the pan.
Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.
Preheat oven to 350 degrees F and grease a 9-x-5″ loaf pan.
In a measuring cup, mix dairy free milk and vinegar together. Let stand about ten minutes, or until thickened.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer, combine sugar, butter, milk mixture, vanilla, eggs and bananas until smooth.
Add flour mixture in three parts to mixer bowl until combined, then fold in chocolate chips.
Transfer batter to prepared baking pan and bake until deeply golden and a toothpick comes out clean, about 55-60 minutes. Let cool at least 10 minutes before removing from pan. Let cool completely on rack.
Preheat the oven to 400 degrees F and grease a 9-inch pie plate.
In a glass measuring cup, mix cider vinegar with coconut milk. Let stand five minutes, or until thickened.
In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the coconut milk mixture and melted spread until just combined.
In another medium bowl, toss together the berries, cherries, remaining 2 tablespoons flour and 2 tablespoons sugar.
Spoon the fruit into the prepared dish and dollop the dough over the fruit in 8 spoonfuls; sprinkle with two tablespoons sugar. Bake until the juices are bubbling and the biscuits are golden, about 35 minutes. Let cool for about 10 minutes before serving.
* Kinnickinick makes really good gluten free graham cracker crumbs
* I used Tofutti cream cheese
* cool whip is no longer dairy free. You can use a dairy free whipped topping instead
1 1/2 cups gluten free graham cracker crumbs*
1/2 cup granulated sugar, divided
6 tablespoons dairy free spread, melted
1 8 oz dairy free cream cheese, softened*
4 oz cool whip
Measure crumbs and sugar into a medium bowl. Stir together to incorporate 1/4 cups sugar into crumbs. Melt dairy free spread in the microwave in a glass measuring cup until just melted. Pour melted butter substitute into crumb mixture.
Stir dairy free spread into crumbs with a large spoon until consistency is sand like. Scrape mixture into a lightly greased 10-inch pie plate. Using a zip lock bag over your hand, press crumbs into bottom and halfway up sides of pie plate. Cover any gaps by pressing crumbs around the plate. Refrigerate for at least one hour to set.
In a stand mixer with paddle attachment, empty tub of cream cheese into the bowl. Add remaining sugar and vanilla. Mix on low until cream cheese is softened and sugar and vanilla are incorporated. Remove bowl from mixer. You can also use a hand mixer.
Fold in cool whip, a quarter at a time, until there are no streaks of cream cheese visible. Scrape into chilled graham cracker crust. Refrigerate at least one hour before topping with pie filling.
Refrigerate at least two more hours to set filling.