Sort ingredients
kraeheim
QR Code
Listen
Pdf
Preheat the oven to 350º F.
Add 1 ½ cups gluten free flour blend, ½ cup brown sugar, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg to a bowl and whisk to blend.
Add the ¾ cup pumpkin puree, softened ⅓ cup unsalted butter, ½ cup non-dairy milk, 2 large eggs, and 2 teaspoons pure vanilla extract to a smaller bowl and whisk to blend.
Pour the wet ingredients into the dry ingredients.
Mix the wet and dry ingredients together into a cake batter.
Spread the cake batter into a greased 8x8 pan.
Add ¾ cup gluten free flour blend, 1 cup brown sugar, 1 teaspoon ground cinnamon, and 6 tablespoons unsalted butter. Use a pastry blender to cut in the cold butter.
Sprinkle the crumb streusel topping over the cake batter then sprinkle the ¼ cup chopped pecans over the crumb topping.
Bake this gluten free pumpkin streusel cake for 25-30 minutes until done.
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking.
Cool and enjoy!