Vegan Pumpkin Coffee Cake with Pecan Crumb. Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Vegan Soy-free Recipe. Makes 1 9 by 9 or 8 by 8 inch brownie pan
Author: Vegan Richa
1 1/2cupsflour(I generally use a mix of Spelt/Wheat and unbleached all purpose)
½cuppowdered vegan sugar(Use 2 tbsp more for sweeter)
2 to 4tsp pumpkin pie spice ( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
3 to 4tbspchopped walnuts or pecans
1cuppureed pumpkin,not pumpkin pie mix
½cupnon dairy milk (almond or soy or lite coconut)
3 to 4Tbspoil
1tbspgranulated sugar, optional
1/2teaspooncinnamon or chai spice or a mix of cardamom and cinnamon
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.
Use other squash purees like butternut or use sweet potato puree for variation. To Bake into muffins, Spoon batter upto 2/3 of the muffin liner, add generous crumb on top and bake for 25 to 30 minutes. To Make this gluten-free: Make this GF Sweet Potato Crumb Cake with PumpkinTo make your own Pumpkin puree: Slice a pumpkin in half. Remove the seeds. Place cut side down and bake for 45 minutes or longer until tender. Cool, remove the flesh and puree. Freeze in airtight ziplock.To make powdered sugar: Blend granulated or other sugar in a blender until fine and use. Nutrition is 1 of 4 Serves