Getting all the fall feels right now 🙂 Every time I walk into a grocery store, there are tables of the cutest pumpkins lined across from orange to purple and greens, from large ones to baby ones. Baskets of apples and pears, cranberries fill the shelves of the fresh produce section at each store whilst summer berries and cherries are swiftly moving out of season. Whilst the leaves and weather here in Texas hasn’t changed dramatically yet, the changes in fresh produce is a another sign of the change in season.

Although I’m not a huge fan of all traditional fall treats e.g. pumpkin pie, pumpkin spice but I can never say no to a slice of delicious, moist pumpkin bread. Growing up, I always loved seeing the loaves of pumpkin spice bread swirled with cream cheese that filled the racks of American coffee shops back or at International grocery stores. They were always delicious – lightly sweetened to accommodate Chinese tastebuds.

Since we’ve started the blog, we’ve shared a few gluten free pumpkin desserts – all cakes and donuts, but we have never shared any VEGAN pumpkin treats. It is honestly a real challenge to create a GLUTEN FREE AND VEGAN dessert that is lower in fat, calories and sugar,  without the use of traditional gluten free blends. Despite that, the 3 of us have put our heads together, researching and testing over and OVER again to create this ultra delicious pumpkin bread that ticks all the boxes. My favorite part about it is the sweet, scented streusel that adorns the top of this fluffy bread.

Is anyone ready for thanksgiving and some pumpkin bread? HECK YES. Can’t wait to eat more of these delicious treat. Try this recipe and tag us!

Vegan Pumpkin Streusel Cake

 

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Author: Unconventional Cooks

Serves: 8 full slices - 16 half slices

Ingredients

• Cake:
• 1⅓ cup (159.60g) oat flour (highly recommend store-bought, unless you have a very strong blender to make your oats very fine)
• 2 tbsp (15g) tapioca starch
• ½ tsp baking soda
• 1½ tsp baking powder
• ¼ tsp salt
• 2½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ½ cup pumpkin puree
• ¾ cup lite coconut milk
• 1 tbsp lemon juice
• ½ cup + 2 tbsp coconut sugar (Option: ¼ cup + 2 tbsp coconut sugar with 6 tbsp mashed banana), or more to taste
• Streusel:
• 1 tbsp coconut oil, melted
• 2 tbsp coconut sugar
• ½ cup (60g) oat flour
• ½ tsp cinnamon

Instructions

1. Preheat oven 350 degrees.
2. Streusel: Melt coconut oil and add all ingredients, mix and set aside.
3. Cake: Mix oat flour, tapioca flour, baking soda, baking powder, spices and salt together (Make sure to pack the oat flour to measure accurately)
4. Sift the dry ingredients into a large bowl (key to a fluffy cake).
5. Add pumpkin, coconut milk, lemon juice, and sugar. Mix well but don't over mix the batter.
6. Line a loaf pan with parchment paper.
7. Pour batter in a 9x5" loaf tin and crumble streusel on to evenly. Press lightly crumble into the batter.
8. Bake for 35-40 mins and let it cool. Slice and serve.
9. You can keep leftovers in an airtight container for 3-4 days in the fridge.

Nutrition Information

Serving size: 8 Calories: 218kcal Fat: 4.9g Carbohydrates: 41.5g Protein: 3.9g

3.5.3251

LOVE,

Zoe, Mia & Raena