Vegan Pumpkin Pecan Crumb Cake with Cinnamon Streusel

Name: Vegan Pumpkin Pecan Crumb Cake with Cinnamon Streusel
Total time: 60 min
Ingredients: 1 ½ cups + 6 tbsp Flour; 9 tbsp Sugar; 2 tsp Baking powder; ¼ tsp Baking soda; 0.58 tsp Salt; 2–4 tsp + 1 cup Pumpkin, pureed; 3–4 tbsp + ½ cups Pecan, chopped; ½ cups Milk; 3–4 tbsp Oil; 1 tsp Lemon; ½ tsp Vanilla; ⅓ cups Coconut sugar; ½ tsp Cardamom; 2 ½ tbsp Coconut oil

By Vegan Richa · 60 min

Ingredients

Flour1 ½ cups + 6 tbsp
Sugar9 tbsp
Baking powder2 tsp
Baking soda¼ tsp
Salt0.58 tsp
Pumpkin · pureed2–4 tsp + 1 cup
Pecan · chopped3–4 tbsp + ½ cups
Milk½ cups
Oil3–4 tbsp
Lemon1 tsp
Vanilla½ tsp
Coconut sugar⅓ cups
Cardamom½ tsp
Coconut oil2 ½ tbsp

Instructions

Preheat the oven to 350°F. Line a brownie pan with parchment.
In a bowl, whisk all the dry ingredients together well.
Add the wet ingredients and mix until just barely combined. Rest 2 minutes, then mix again so no dry flour streaks remain.
Pour the thick batter into the pan and smooth it level with a spatula.
Make the streusel by rubbing everything together with your fingers or a spoon until crumbly. Add a teaspoon or so more oil if needed.
Scatter the streusel evenly over the cake and press it in lightly.
Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before slicing.

Summarized from Vegan Richa's video. Watch it for the details.

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