Vegan Pumpkin Streusel Cake
Author: 
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
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2021/10/24/vegan-pumpkin-streusel-bread-gluten-free/