Plant-Based Pumpkin Snacking Cake with Streusel
by Cathy ConnallyPlant-Based Pumpkin Snacking Cake with Streusel
Rated 5 stars by 1 users
Category
desserts
Servings
9 pieces
Prep Time
15 minutes
Cook Time
45 minutes
Calories
167
A tender, not-too-sweet pumpkin cake with warm cinnamon and pumpkin spice, finished with a lightly crisp almond streusel. It’s plant-based and easy to make, making it a lovely fall snack or dessert. The streusel is gluten-free; use a suitable gluten-free flour for the cake if you need the whole recipe to be gluten-free.
Author:Flavours: Warm aromatic cinnamon and nutmeg balanced with sweet pumpkin texture and colours will bring you gently into autumn.
Benefits: Low in saturated fat and calories and using pure Monkfruit, the sugar is lower, this will be your new go to for a lower calorie sweet treat.
Cathy Connally
Ingredients
- 210 g (1¾–1⅞ cups) whole-grain flour
- 2 tsp ground cinnamon
- 1½ tsp pumpkin spice blend
- 1½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp fine sea salt
- 1 tbsp ground fenugreek, optional
- 240 g (1 cup) canned pumpkin purée
- ¼ tsp pure monk fruit, or replace with 2 tbsp additional maple syrup
- 2 tbsp maple syrup
- 120 ml (½ cup) non-dairy milk
- 1½ tsp vanilla extract
- 1 tsp apple cider vinegar
- 50 g (½ cup) almond flour
- 60 g (¼ cup) light brown sugar
- ½ tsp cinnamon
- 1–3 tbsp water
-
1 tsp ground cinnamon
-
¼ tsp ground ginger
-
¼ tsp ground nutmeg
-
⅛ tsp ground cloves
Cake
Gluten-free Streusel
Pumpkin Spice Blend (if you don’t have some)
Directions
Preheat the oven to 360°F (180°C) and line the bottom of an 8-inch square or round metal baking pan with parchment paper.
Streusel Topping
In a small bowl stir together the almond flour, brown sugar, and cinnamon.
Add the tablespoon of water and stir with a fork until the mixture looks clumpy and is uniformly moist. Set aside.
Cake
In a large mixing bowl whisk together the dry cake ingredients (flour, spices, baking powder and soda, salt). In a separate bowl, combine the wet ingredients (pumpkin, sugar, maple syrup, milk, vanilla, and vinegar).
- To make the batter, pour wet ingredients into dry, and stir just until there's no visible dry flour. The batter will be thick and fluffy. Transfer to the prepared pan and smooth the surface. Sprinkle the streusel mixture on top and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean or when the center lightly bounces back when pressed.
- Let the cake cool in the pan for 15 minutes, then lift out and place on a metal rack to cool completely.
Recipe Note
Pumpkin cake is best served at room temperature.
Recipe inspired by My Quiet Kitchen.
Nutrition
Calories 167, Fat 3 grams, Saturated Fat 0 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbs 30 grams, Fiber 4 grams, Sugar 10 grams, Protein 5 grams