INGREDIENTS:
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
METHOD:
For the streusel topping:
- 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.
- 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:
- Preheat the oven to 350°F. Line a loaf pan with parchment paper and set it aside.
- 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.
- In a small mixing bowl combine the wet ingredients. Mix until combined and set it aside.
- 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.
- Pour the cake batter into the prepared baking pan and spread it carefully.
- Top with the prepared streusel.
- Bake at 350°F for about 55-60 minutes.
- Let the cake cool before cutting and enjoy.
Receta por @earthychoice
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