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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Gluten Free Dairy Free Buttermilk Biscuits

Intro

There’s something magical about the aroma of freshly baked biscuits wafting through the house. It takes me back to my childhood when Sunday mornings meant gathering around the kitchen table with my family, eagerly anticipating the warm, flaky biscuits my grandmother would pull from the oven. She had a way of making everything feel cozy and perfect. Now, in my own kitchen, I strive to recreate that same warmth and love, especially for those among us who have dietary restrictions. Today, I’m excited to share a recipe that captures the essence of my grandmother’s biscuits—Gluten Free Dairy Free Buttermilk Biscuits.

Why You’ll Love It

These biscuits are a game-changer for anyone with gluten or dairy sensitivities. They’re deliciously flaky, with a tender crumb that will melt in your mouth. You won’t miss the gluten or dairy, I promise! The combination of almond flour and arrowroot flour gives them a wonderful texture, while the dairy-free buttermilk adds just the right amount of tang. Whether you’re serving them with breakfast, alongside dinner, or simply enjoying them with some jam, these biscuits are sure to become a staple in your home.

Ingredients

2 cups blanched almond flour
1/2 cup arrowroot flour
1 tablespoon baking powder
1/2 teaspoon xanthan gum
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup Earth Balance butter (or any dairy-free butter alternative)
2 large eggs
1 cup dairy-free buttermilk (see instructions for making this)

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Make the buttermilk by stirring together 1 cup of soy milk (or any other milk alternative) and 1 tablespoon of vinegar. Let it stand for a few minutes to curdle.
In a large mixing bowl, combine the almond flour, arrowroot flour, baking powder, xanthan gum, sugar, and salt. Stir until well combined.
Add the Earth Balance butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the eggs and prepared buttermilk. If the dough seems too wet, add an extra 1-2 tablespoons of almond flour. The dough should be sticky but not overly wet.
Lightly grease a baking pan. Roll the dough into golf-ball sized balls and place them on the pan, close together but not touching.
Lightly press each ball to flatten slightly, giving them a more traditional biscuit shape.
Bake in the preheated oven for 17-20 minutes, or until the biscuits are nicely browned and cooked through.

Tips

Here are a few tips to ensure your biscuits turn out perfectly:

Ensure all your ingredients are at room temperature, as this helps them blend more easily.
Don’t overwork the dough; handle it just enough to bring it together.
For an even richer flavor, consider adding a teaspoon of nutritional yeast to the dry ingredients.

Variations & Substitutions

If you want to change things up, here are some variations and substitutions you can try:

Flour Substitutes: If you don’t have arrowroot flour, you can use tapioca starch or cornstarch as an alternative.
Butter Alternatives: Coconut oil can be used in place of Earth Balance butter for a different flavor profile.
Flavor Additions: Add a teaspoon of dried herbs, like rosemary or thyme, for a savory twist.

Storage

These biscuits are best enjoyed fresh out of the oven. However, if you have leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag. To reheat, simply pop them in a warm oven or toaster oven until heated through.

FAQ

Can I make these biscuits without eggs?

Yes! You can substitute the eggs with a flaxseed meal. Mix 2 tablespoons of flaxseed meal with 6 tablespoons of water and let it sit for a few minutes to thicken before adding to the dough.

What if I don’t have xanthan gum?

Xanthan gum helps to bind the ingredients and give the biscuits their structure. If you don’t have it on hand, you can try using ground chia seeds or a gluten-free flour blend that includes xanthan gum.

Can I use a different milk alternative for the buttermilk?

Absolutely! Any milk alternative, such as almond milk, oat milk, or coconut milk, can be used to make the buttermilk. Just be sure to use an unsweetened variety for best results.

Nutrition

Each biscuit (based on 12 servings) contains approximately:

Calories: 150
Protein: 4g
Carbohydrates: 10g
Fat: 11g
Fiber: 2g

Conclusion

I hope this recipe brings a touch of nostalgia and warmth to your kitchen, just as it does in mine. These Gluten Free Dairy Free Buttermilk Biscuits are a delightful treat, perfect for any occasion. Whether you’re serving them to family, friends, or enjoying them on a quiet morning, they are sure to satisfy. Happy baking!

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Tag: Soy Free Option