Pumpkin Pecan Streusel Cake - gluten free, soy free, vegan
Ready in : 45 mins
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.
Diets
Ingredients
aluminum free baking soda
0.5 teaspoon
aluminum free baking powder
2 teaspoons
apple cider vinegar
1 teaspoon
bananas
2 medium
brown rice flour
0.25 cup
firmly brown sugar
0.75 cup
enjoy life brand chocolate chips
1 bag
ground ginger
1 teaspoon
ground nutmeg
0.5 teaspoon
kosher salt
0.5 teaspoon
oat flour
0.25 cup
pecans
0.5 cup
roasted pumpkin puree
1 cup
rice flour
0.75 cup
sorghum flour
0.25 cup
earth balance soy free spread
0.25 cup
tapioca flour
0.5 cup
coconut yogurt
0.5 cup
Cooking in Steps
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1Combine the flours, brown sugar, cinnamon and kosher salt in a small bowl.
brown sugar
kosher salt
cinnamon
bowl -
2Add Earth Balance Soy Free
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3Spread into the dry ingredients.Work the spread into the mixture with your hands until the mixture looks like coarse crumbs.
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4Add the pecans, combine. Set aside.For the batter:Measure your coconut milk and add the apple cider vinegar to it.
apple cider vinegar
coconut milk
pecans
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5Let it sit without mixing to become sour-creamy looking. Set aside.In a medium bowl, sift together, or whisk the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and kosher salt.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.
baking powder
baking soda
brown sugar
kosher salt
cinnamon
butter
ginger
nutmeg
hand mixer
whisk
bowl -
6Add the mashed banana, scraping down the sides of the bowl with a rubber spatula when needed.
mashed banana
spatula
bowl -
7Add the pumpkin puree and sour cream mixture and continue to mix on low speed.
canned pumpkin
sour cream
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8Add in the flour mixture.The batter will be quite thick which is how it should be.Note: If your batter is not thick for some reason add 1/4 cup of white rice flour.
white rice flour
all purpose flour
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9Spread half of the thick batter into the prepared pan.
frying pan -
10Sprinkle half of the streusel over the batter.
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11Add the remaining batter over the streusel and spread the thick batter evenly.Evenly spread the remaining streusel over the batter.
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12Bake 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
toothpicks
oven -
13Transfer the cake in the pan to your stovetop and let it cool for about 40 minutes.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.Gently lift up the cake by pressing the removable bottom upwards.I then refrigerated the cake with the bottom part still holding the cake for about an hour.
cake form
stove
knife -
14Transfer the chilled cake to a cake platter.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.For the glaze:In a glass bowl set over a small saucepan with simmering water, combine mini chips with Earth Balance spread.
french fries
water
baking paper
sauce pan
bowl -
15Mix often to get a glossy sheen.When completely melted take off the saucepan and let it cool for 5 minutes before glazing the cake.Using a large spoon drizzle melted chocolate over the top of the cake.Slowly pull out the papers along the cake.
chocolate
sauce pan -
16Serve chilled, or room temperature.
