Pumpkin Crumb Cake

Pumpkin Crumb Cake with a pecan brown sugar streusel. This seasonal treat is delicious, vegan, and easy to make!

Ingredients

Pumpkin Crumb Cake

• 1 (15 oz.) can pureed pumpkin
• 3/4 cup unsweetened, non-dairy milk
• 3/4 cup canola oil
• 3/4 cup sugar
• 3 Tbs light molasses
• 2 tsp vanilla extract
• 2 2/3 cup all-purpose flour
• 1 Tbs baking powder
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 3/4 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp ground clove

Pecan Streusel Top

• 1/4 cup all-purpose flour
• 3 Tbs brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 Tbs canola oil
• 1 cup chopped pecans

Directions

1. Preheat the oven to 350ºF. Prepare a 9 x 13-inch baking pan by lightly greasing.
2. In a small box, mix together the dry ingredients for the pecan streusel. Use our hands to mix in the oil once added and combine evenly.
3. In a large bowl, whisk together the pumpkin, milk, oil, vanilla, and sugar until evenly combined.
4. In a separate bowl, sift together the dry ingredients: flour, salt, baking powder, and seasonings.
5. Add about half of the dry mix into the wet, mixing together with a fork and folding until evenly combined. Then add the remainder of the dry mix until the batter forms. Be careful not to overman the batter.
6. Pour the mixed batter into the prepared baking pan. Top with the streusel evenly, covering the cake entirely.
7. Place in the oven and bake for 45-50 minutes, until a knife or toothpick inserted comes out clean.
8. Once baked, allow it to cool and cut into squares.
9. Leftovers may be stored in the refrigerator in an airtight container for up to 4 days.

Nutrition Information

Nutrition Disclaimer

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