Pumpkin Pecan Streusel Cake – Gluten Free, Soy Free, Vegan

Intro

As the leaves begin to turn and the air grows crisp, there’s nothing quite like the smell of a freshly baked cake wafting through the house. This pumpkin pecan streusel cake transports me back to cozy autumn afternoons spent in my grandmother’s kitchen. I remember standing on a stool, barely tall enough to reach the counter, eagerly helping her mix ingredients while sneaking tastes of the batter. Those moments were filled with warmth and laughter, and every bite of this cake brings those cherished memories flooding back.

Why You’ll Love It

This Pumpkin Pecan Streusel Cake is an absolute delight for the senses. It’s rich in flavor, with the earthy sweetness of pumpkin paired beautifully with the nutty crunch of pecans. The streusel topping adds an irresistible texture contrast, making each bite a little piece of heaven. Plus, it’s completely gluten-free, soy-free, and vegan, so everyone can enjoy it. Whether you’re serving it to guests or indulging on a quiet afternoon, this cake is sure to become a seasonal favorite.

Ingredients

1/2 teaspoon aluminum free baking soda
1 teaspoon aluminum free baking powder
1 tablespoon apple cider vinegar
2 ripe bananas, mashed
1 cup red brown rice flour
1 cup light firmly packed brown sugar
1/2 cup enjoy life brand chocolate chips
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup gluten free oat flour
1 cup pecans, chopped
1 cup roasted pumpkin puree
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup earth balance soy free spread
1/4 cup tapioca flour
1/2 cup coconut yogurt

Instructions

Preheat your oven to 350°F (175°C) and prepare a cake pan with parchment paper.
In a small bowl, combine the flours, brown sugar, cinnamon, and kosher salt. Add the Earth Balance Soy Free Spread and work it into the mixture with your hands until it resembles coarse crumbs. Stir in the pecans and set aside.
For the batter, measure your coconut yogurt and add the apple cider vinegar. Let it sit to curdle slightly.
In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
In the bowl of an electric mixer, beat together the Earth Balance spread and brown sugar until well combined. Add the mashed bananas, scraping down the sides as needed. Mix in the pumpkin puree and the coconut yogurt mixture on low speed.
Gradually add the dry ingredients to the wet mixture until just combined. The batter should be thick. If it’s not, add 1/4 cup of white rice flour.
Spread half of the batter in the prepared pan, sprinkle half of the streusel over it, then spread the remaining batter on top. Finish with the remaining streusel.
Bake for 55-60 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 40 minutes.
Gently remove the cake from the pan and refrigerate for about an hour before transferring to a platter.
For the glaze, melt chocolate chips with Earth Balance spread over a saucepan with simmering water. Once smooth, let it cool slightly before drizzling over the cake.
Serve chilled or at room temperature, and enjoy!

Tips

For the best results, ensure that all your ingredients are at room temperature before you start. This helps everything combine more smoothly. If you’re short on time, the cake can be made a day in advance and stored in the refrigerator.

Variations & Substitutions

Feel free to customize this cake to your tastes! You can swap out the pecans for walnuts or almonds if you prefer. If you’re not a fan of banana, applesauce makes a great substitute. To add a bit more spice, consider adding a pinch of cloves or allspice to the batter.

Storage

This cake keeps well in an airtight container in the refrigerator for up to five days. You can also freeze it for longer storage; just wrap it tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before serving.

FAQ

Can I make this cake nut-free?

Yes, you can omit the pecans or replace them with sunflower seeds or another nut-free option. Just be sure to choose a nut-free chocolate chip brand as well.

What can I use instead of coconut yogurt?

If coconut yogurt isn’t available, you can use any non-dairy yogurt substitute. Soy yogurt or almond milk yogurt are great options.

Is there a way to make this cake sugar-free?

You can try using a sugar substitute like erythritol or monk fruit sweetener. Keep in mind that this may slightly alter the texture and taste of the cake.

Nutrition

While I haven’t calculated the exact nutritional content, this cake is relatively low in refined sugars and is full of wholesome ingredients like pumpkin and bananas. It’s a great source of fiber and healthy fats thanks to the pecans and coconut yogurt.

Conclusion

This Pumpkin Pecan Streusel Cake is more than just a dessert; it’s a celebration of fall flavors and a comforting reminder of cherished memories. Whether you’re sharing it with friends and family or savoring a slice on your own, this cake is sure to bring a smile to your face and warmth to your heart. Happy baking!

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Intro

There’s something magical about the fusion of tropical flavors that instantly transports you to a serene beach with every bite. Coconut Guava Ice Cream embodies this essence perfectly. As a child, I remember visiting my grandmother’s house every summer. She had a beautiful guava tree in her backyard, and we would spend lazy afternoons picking ripe guavas and concocting different treats. This ice cream recipe takes me back to those sun-dappled days, filled with laughter, tropical fruits, and the warmth of family gatherings.

Why You’ll Love It

This Coconut Guava Ice Cream is a luscious blend of creamy coconut milk, sweet guavas, and the delightful crunch of peanuts. It’s vegan-friendly, simple to make, and doesn’t require an ice cream maker. The refreshing taste of guava combined with the rich coconut base creates an indulgent yet refreshing dessert. It’s the perfect treat to beat the heat and impress your guests at any gathering.

Instructions

Place the can of coconut milk in the freezer and allow it to solidify. This could take 4-6 hours depending on the temperature of your freezer.

Take out the can of coconut milk and open it completely. The milk and coconut water will have separated, and the coconut water part will be clearer than the milk.

With a very sharp knife, cut through the frozen coconut milk to separate the milk from the coconut water.

Place the frozen coconut milk part in the blender.

Pour in your condensed milk and chopped de-seeded guavas. Blend for about 3-5 minutes at intervals until smooth.

Pour the mixture into a bowl, add your blueberries, stir in, and pop it in the freezer.

Allow your coconut ice cream to freeze for about 3-6 hours.

Serve garnished with the crushed peanuts.

FAQ

Can I use fresh coconut milk instead of canned?

While fresh coconut milk can be used, canned coconut milk is preferred for its creaminess and consistency, which enhances the texture of the ice cream.

Is this recipe suitable for vegans?

Yes, this recipe is vegan-friendly as long as you use vegan condensed milk or a homemade version made from coconut milk and sugar.

Can I make this recipe without a blender?

A blender is recommended for achieving a smooth texture. However, you can mash the guavas and mix them with the other ingredients using a fork if a blender is unavailable.

Conclusion

Coconut Guava Ice Cream is a celebration of tropical flavors, nostalgia, and simplicity. With just a few ingredients and steps, you can create a delicious and refreshing dessert that will transport you to a sunny paradise with every bite. Whether you’re entertaining guests or treating yourself, this ice cream is sure to impress. So, why not give it a try and create your own tropical memories?

Category: Vegan Dessert