Pumpkin coffee cake with pecan crumb
This is an amazing cake that features a pumpkin spice cake layer topped with a cinnamon coconut sugar pecan layer that bakes up to a golden crusty buttery crumb. Perfect for any tea/coffee break!
Recipe inspired from Vegan Richa.
Ingredients
- Cake
- 188g flour (mix of spelt/wheat)
- 60 g icing sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1.5 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- 35g chopped walnuts
- 275g pumpkin
- 122mL soy milk
- 47g neutral oil
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- Streusel
- 50g flour
- 53g coconut sugar
- 50g chopped pecans
- 1/2 tsp ground cinnamon
- 34g refined coconut oil
Instructions
- Turn on the oven at ~180°C.
- Boil the pumpkin cubes in a small saucepan, drain and place in a blender.
- Add the soy milk, oil, lemon juice, vanilla extract, and blend until smooth.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, chopped walnuts, and spices.
- Add the wet mixture to the dry ingredients, and mix well.
- Mix the coconut oil, flour, coconut sugar, pecans and cinnamon together. It should form a crumble.
- Pour the batter into a greased cake tin, top with the streusel, and bake for ~30 min.
- Take out of the oven, let it cool down a bit, and enjoy!
Nutritional information
Kcal Protein Carbs Fat 2791 49g (7%) 304g (44%) 153g (49%)