Vegan Pumpkin Streusel Cake
Author: Unconventional Cooks
Serves: 8 full slices - 16 half slices
- 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
- Preheat oven 350 degrees.
- Streusel: Melt coconut oil and add all ingredients, mix and set aside.
- Cake: Mix oat flour, tapioca flour, baking soda, baking powder, spices and salt together (Make sure to pack the oat flour to measure accurately)
- Sift the dry ingredients into a large bowl (key to a fluffy cake).
- Add pumpkin, coconut milk, lemon juice, and sugar. Mix well but don't over mix the batter.
- Line a loaf pan with parchment paper.
- Pour batter in a 9x5" loaf tin and crumble streusel on to evenly. Press lightly crumble into the batter.
- Bake for 35-40 mins and let it cool. Slice and serve.
- You can keep leftovers in an airtight container for 3-4 days in the fridge.
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/
3.5.3251