Vegan Pumpkin Streusel Cake with Pecan Butter






For the pumpkin cake:

Dry ingredients:

All purpose flour | 1  3/4 cup (280g)

Ground cinnamon | 1  1/2 tsp 

Baking soda | 1 tsp

Baking powder | 1/2 tsp

Ground ginger | 1/4 tsp

Ground nutmeg | 1/4 tsp

All spice | 1/4 tsp

Salt | 3/4 tsp


Wet ingredients:

Puréed pumpkin | 1 cup (240g)

Brown sugar | 1 cup (220g)

Coconut oil | 1/2 cup

Dairy free milk | 1/3 cup

Pecan butter | 1/4 cup (57g)

Vanilla extract | 1 tsp



For the Streusel topping:

All purpose flour | 80g | 1/2 cup

Brown sugar | 60g | 1/4 cup

Chopped walnuts | 60g | 1/2 cup

Softened vegan butter | 3 tablespoons 

Ground cinnamon | 1 1/2 teaspoon

Pinch of salt 




For the streusel topping:

  1. To a medium sized mixing bowl, add the flour, chopped walnuts, brown sugar, cinnamon and a pinch of salt. Whisk together and then slowly rub in the softened butter with your fingers. 
  2. Press and crumble the butter into the dry mixture. Once you have a crumbly mixture, set it aside. For larger crumbles try pressing a large handful together, like you would for granola. 


For the pumpkin cake:

  1. Preheat the oven to 350°F. Line a loaf pan with parchment paper and set it aside. 
  2. For the dry ingredients, sift together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and a pinch of salt into a large bowl. Whisk together and and set it aside.
  3. In a small mixing bowl combine the wet ingredients. Mix until combined and set it aside. 
  4. Slowly incorporate the wet ingredients into the dry ingredients and whisk until just combined, don't over mix. Use a spatula to clean the sides of the bowl. 
  5. Pour the cake batter into the prepared baking pan and spread it carefully. 
  6. Top with the prepared streusel.
  7. Bake at 350°F for about 55-60 minutes.
  8. Let the cake cool before cutting and enjoy.





Receta por @earthychoice 

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