Cooked - Vegan Pumpkin Coffee Cake With Pecan Crumb

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Pumpkin Coffee Cake With Pecan Crumb

9.0

1 ½ cups flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)

½ cup powdered vegan sugar (Use 2 tbsp more for sweeter)

2 tsp baking powder

¼ tsp baking soda

¼ teaspoon salt

2 to 4 tsp pumpkin pie spice (or 1½ tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)

3 to 4 tbsp chopped walnuts or pecans

1 cup pureed pumpkin (not pumpkin pie mix)

½ cup non dairy milk (almond or soy or lite coconut)

3 to 4 Tbsp oil

1 tsp lemon juice

½ tsp vanilla extract

6 tablespoons flour

⅓ cup coconut sugar

1 tbsp granulated sugar (optional)

½ cup chopped pecans

½ teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon

⅓ tsp salt

2.5 tbsp refined coconut oil

Preheat oven to 350 degrees F. Line a brownie pan with parchment.
In a bowl, add all the dry ingredients and whisk well.
Add the wet ingredients to the bowl and mix to just about combine. Let it sit for 2 minutes, then mix again to ensure there are no dry flour streaks.
Pour the thick batter into the brownie pan. Even it out using a spatula.
Make the Streusel by mixing everything in a bowl with your fingers or a spoon until crumbly. Add a tsp or so more oil if needed.
Sprinkle all over the cake and evenly spread.
Bake the cake for 40 to 45 minutes. Test with a toothpick from the center.
Cool completely before slicing. Serve with turmeric pumpkin spice latte. For a decadent dessert, add a light drizzle of plain sugar icing.

Course🍰Dessert

Diets🌱Vegan...

Category🎂Cake

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 33 weeks ago

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