Pumpkin Pecan Streusel Cake - gluten free, soy free, vegan

Pumpkin Pecan Streusel Cake - gluten free, soy free, vegan

Pumpkin Pecan Streusel Cake - gluten free, soy free, vegan takes around 45 minutes from beginning to end. One serving contains 550 calories, 6g of protein, and 20g of fat. This gluten free recipe serves 8 and costs $1.2 per serving. 2 people have made this recipe and would make it again. A mixture of coconut yogurt, kosher salt, firmly brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a reasonably priced dessert. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is solid. Users who liked this recipe also liked Rich Pumpkin Coffee Cake (gluten-free, Vegan, Soy-free), Pumpkin Butter (Vegan, Gluten-Free, Nut-Free, Soy-Free), and Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free).

Ingredients

You need the ingredients below to cook it

  • aluminum free baking soda

    aluminum free baking soda

    aluminum free baking soda

    0.5 teaspoons

  • aluminum free baking powder

    aluminum free baking powder

    aluminum free baking powder

    2 teaspoons

  • apple cider vinegar

    apple cider vinegar

    apple cider vinegar

    1 teaspoon

  • bananas

    bananas

    ripe bananas, mashed

    2 mediums

  • brown rice flour

    brown rice flour

    brown rice flour (Bob's Red Mill flours)

    39.5 grams

  • firmly brown sugar

    firmly brown sugar

    firmly packed light brown sugar

    165 grams

  • enjoy life brand chocolate chips

    enjoy life brand chocolate chips

    Enjoy Life brand mini chocolate chips

    1 bag

  • ground ginger

    ground ginger

    ground ginger

    1 teaspoon

  • ground nutmeg

    ground nutmeg

    ground nutmeg

    0.5 teaspoons

  • kosher salt

    kosher salt

    kosher salt

    0.5 teaspoons

  • oat flour

    oat flour

    gluten free oat flour

    30 grams

  • pecans

    pecans

    pecans, chopped

    49.5 grams

  • roasted pumpkin puree

    roasted pumpkin puree

    roasted pumpkin puree

    245 grams

  • rice flour

    rice flour

    white rice flour

    120 grams

  • sorghum flour

    sorghum flour

    sorghum flour

    30 grams

  • earth balance soy free spread

    earth balance soy free spread

    Earth Balance Soy Free Spread

    56.5 milliliters

  • tapioca flour

    tapioca flour

    tapioca flour

    60 grams

  • coconut yogurt

    coconut yogurt

    coconut yogurt, vanilla flavor (So Delicious brand)

    122.5 milliliters

Instructions

Let's follow the instructions for cooking it

  1. Preheat oven to 350F.
  2. Grease and flour a 9-inch spring form pan or a 9-inch cake pan with 3-inch sides (recommended by Williams Sonoma). I used an Angel Food Cake Pan.
  3. For the streusel:
  4. Combine the flours, brown sugar, cinnamon and kosher salt in a small bowl.
  5. Add Earth Balance Soy Free Spread into the dry ingredients.
  6. Work the spread into the mixture with your hands until the mixture looks like coarse crumbs.
  7. Add the pecans, combine. Set aside.
  8. For the batter:
  9. Measure your coconut milk and add the apple cider vinegar to it.
  10. Let it sit without mixing to become sour-creamy looking. Set aside.
  11. In a medium bowl, sift together, or whisk the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and kosher salt.
  12. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined.
  13. Add the mashed banana, scraping down the sides of the bowl with a rubber spatula when needed.
  14. Add the pumpkin puree and sour cream mixture and continue to mix on low speed.
  15. Add in the flour mixture.
  16. The batter will be quite thick which is how it should be.
  17. Note: If your batter is not thick for some reason add 1/4 cup of white rice flour.
  18. Spread half of the thick batter into the prepared pan.
  19. Sprinkle half of the streusel over the batter.
  20. Add the remaining batter over the streusel and spread the thick batter evenly.
  21. Evenly spread the remaining streusel over the batter.
  22. Bake 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  23. Transfer the cake in the pan to your stovetop and let it cool for about 40 minutes.
  24. When cooled, remove the sides of the cake from the pan using a spreader type knife, or something that will not scratch your cake pan.
  25. Gently lift up the cake by pressing the removable bottom upwards.
  26. I then refrigerated the cake with the bottom part still holding the cake for about an hour.
  27. Transfer the chilled cake to a cake platter.
  28. Put pieces of wax or parchment paper under the edges of the cake to keep the glaze drips from making a mess of your platter.
  29. For the glaze:
  30. In a glass bowl set over a small saucepan with simmering water, combine mini chips with Earth Balance spread.
  31. Mix often to get a glossy sheen.
  32. When completely melted take off the saucepan and let it cool for 5 minutes before glazing the cake.
  33. Using a large spoon drizzle melted chocolate over the top of the cake.
  34. Slowly pull out the papers along the cake.
  35. Serve chilled, or room temperature.