From Jessica's Kitchen

gluten free dairy free soy free recipes

  • Home
  • Recipes
  • About
You are here: Home / cakes / Pumpkin Pecan Streusel Cake

Pumpkin Pecan Streusel Cake

November 10, 2013 By Jessica

While flipping through that vast picture catalog, Pinterest, I stumbled upon a Williams Sonoma recipe that caught my eye. No, it wasn’t gluten free, nor dairy free, and certainly not vegan, but it looked so tempting. Of course, I had to give it a try, for my family’s sake. No, not for me (wink, wink).

During the fall season I roast pumpkin in large batches and freeze quart containers because the season feels so short to me. Like the amount of time in a day, it’s never enough! Between work, kids, errands, etc. you just need to unwind on a weekend afternoon with a hot beverage and a big slice of cake. And what could be better than some pumpkin, some pecan, and some streusel? Some chocolate! Yes, chocolate, it goes SO well with pumpkin. Williams Sonoma’s cake had a vanilla icing but I felt we needed some chocolate. We always need some chocolate. With all the anti-oxidants in dark chocolate it can’t be too sinful, right?

I added banana to the batter for added texture, it also makes for a great binder in vegan baking. Though we are not vegan I do end up making some recipes vegan. Being that we are already dairy free, in addition to gluten free, taking out eggs makes for some vegan baking that you would never know is vegan. My husband cannot tolerate a lot of egg yet my twin boys need to eat more egg yolk. I know, it can make a girl go nuts. They certainly keep my wheels spinning. Pumpkin, banana or squashes are perfect for converting into vegan recipes because they bind the wet and dry ingredients well. I find chocolate desserts difficult to make vegan, I have tried a few and they always came out tasting like something was missing. That does not get my stamp of approval so I am still working on those. On a side note: I was at the car wash yesterday and saw this frame that just made me chuckle. It spoke to me with the intensity of a bullhorn.

Words well said…so anyways, back to the cake. What I loved about this cake was how moist and rich it was yet not heavy at all. So moist. Can you see that? And yes, I pour that chocolate on like nobody’s business.

Those bits of chocolate and streusel crunch had me at OMG. It’s one of those desserts where you just don’t want to be faced with the last bite. Where you know the end is near, but you need more. Yep, it’s one of those. If you are thinking about what to bake for Thanksgiving, and don’t want to make a standard pumpkin pie, well, I must tell you this creamy spiced cake with the chocolate covered crunch will definitely impress your loved ones. I couldn’t wait for Thanksgiving, you will understand when you take your first bite. Enjoy!

Serves 8-12

 

Ingredients:

For the streusel:

1/4 cup brown rice flour (all flours used are by Bob’s Red Mill)
1/4 cup gluten free oat flour
1/4 cup white rice flour
1/4 cup sorghum flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
4 tablespoons Earth Balance Soy Free Spread, broken up into small pieces
1 cup chopped pecans Coconut Oil or Vegetable Oil spray for greasing the cake pan

For the batter:

1/2 cup coconut yogurt, vanilla flavor (So Delicious brand)
1 teaspoon apple cider vinegar
3/4 cup white rice flour
1/2 cup tapioca flour
1/4 cup gluten free oat flour
2 teaspoons aluminum free baking powder
1/2 teaspoon aluminum free baking soda
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
4 ounces Earth Balance Soy Free Spread (about 8 tablespoons)
1 cup firmly packed light brown sugar
2 medium ripe bananas, mashed
1 cup roasted pumpkin puree (I made it from scratch)

For the chocolate glaze:

1 bag Enjoy Life brand mini chocolate chips
1/4 cup Earth Balance Soy Free Spread

 

Preparation:

Preheat oven to 350°F. Grease and flour a 9-inch spring form pan or a 9-inch cake pan with 3-inch sides (recommended by Williams Sonoma).  I used an Angel Food Cake Pan.

For the streusel:

Combine the flours, brown sugar, cinnamon and kosher salt in a small bowl.

Add Earth Balance Soy Free Spread into the dry ingredients.  Work the spread into the mixture with your hands until the mixture looks like coarse crumbs. A mini chopper just won’t do it. You will end up with a paste, so work those muscles! Stir in the pecans (with a spoon now). Set aside.

For the batter:

Measure your coconut yogurt then add the apple cider vinegar to it. Let it sit without mixing to become “sour-creamy” looking. Set aside.

In a medium bowl, sift together, or whisk the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and kosher salt. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined.

Add the mashed banana, scraping down the sides of the bowl with a rubber spatula when needed. Add the pumpkin puree and “sour cream” mixture and continue to mix on low speed. Add in the flour mixture.

The batter will be quite thick which is how it should be.

Note: If your batter is not thick for some reason then add 1/4 cup of white rice flour.

Spread half of the thick batter into the prepared pan.

Sprinkle half of the streusel over the batter. Add the remaining batter over the streusel and spread the thick batter evenly.

Then evenly spread the remaining streusel over the batter.

Bake 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer the cake in the pan to your stovetop and let it cool for about 40 minutes.

When cooled, remove the sides of the cake from the pan using a spreader type knife, or something that will not scratch your cake pan, then gently lift up the cake by pressing the removable bottom upwards. I then refrigerated the cake with the bottom part still holding the cake for about an hour. I felt the cake might fall apart if I try to lift it off the center piece, and so that the chocolate glaze will firm up nicely on the chilled cake. Transfer the chilled cake to a cake platter. Put pieces of wax or parchment paper under the edges of the cake to keep the glaze drips from making a mess of your pretty platter.

 

For the glaze:

In a glass bowl set over a small saucepan with simmering water, combine mini chips with Earth Balance spread.

Note: The saucepan should only be about a third full of water, and the glass bowl sitting over the saucepan should not touch the water at all, even during the simmering stage. You will see some condensation bubble on the bottom of the bowl which is fine.

Mix often to get a glossy sheen. When completely melted take off the saucepan and let it cool for 5 minutes before glazing. Using a large spoon drizzle melted chocolate over the top of the cake.

Slowly pull out the papers along the cake. Cut into thick slices and serve. Makes one 9-inch cake. Serve chilled (my preference), or room temperature.

Will refrigerate well for up to 3 days double wrapped in plastic wrap or in an airtight plastic container.

Don't miss a recipe! Subscribe here.

Filed Under: cakes, chocolate, dessert, entertaining, vegan Tagged With: cakes, chocolate, dairy-free, dessert, entertaining, gluten-free, pumpkin, soy-free, vegan

« Pumpkin Dumplings w Sage Butter
Sweet Potato Latkes »

Comments

  1. Vanessa says

    October 15, 2014 at 11:39 pm

    This I have to try, you put all my favorites in! pumpkin, chocolate and pecans wow it looks uh-mazing!
    Reply
  2. Jen says

    October 20, 2014 at 7:59 pm

    Gosh this is just what I have been looking for! I will attempt to roast pumpkin, but keep a can on hand just in case. I can't wait to try this!!!
    Reply
  3. Miranda says

    November 12, 2014 at 1:10 pm

    Si glad I found your blog because this vegan recipe, also soy free looks delicious! I know what I'm making Thanksgiving dessert with my roasted pumpkin. Thanks!
    Reply
    • Jessica says

      November 13, 2014 at 7:22 pm

      Thank you Miranda for the sweet comment, and so happy you stopped by! :)
      Reply
  4. Lisa says

    November 15, 2014 at 4:19 pm

    I am excited to try this recipe but I cannot eat oats. What do you suggest I replace it with?
    Reply
    • Jessica says

      November 15, 2014 at 4:53 pm

      I suggest substituting with sorghum flour. Enjoy!
      Reply
  5. Laney says

    November 21, 2014 at 9:08 pm

    This looks outrageous and think everyone will go crazy for this. The part about the glaze- when you say put glass bowl over saucepan with water, how much water? Does the bowl sit in the simmering water? Thanks Jessica :)
    Reply
    • Jessica says

      November 21, 2014 at 9:22 pm

      I will clarify this on the post, thank you for the great question Laney! The saucepan should only be about a third full of water, and the glass bowl sitting over the saucepan should not touch the water at all, even during the simmering stage. You will see some condensation bubble on the bottom of the bowl which is fine. The idea is that the chocolate not get too hot or it will burn. Enjoy!
      Reply
  6. Hannah says

    November 24, 2014 at 9:36 am

    this is like your new bundt recipe's twin sister!
    Reply
    • Jessica says

      November 24, 2014 at 10:48 am

      It kind of is. Add nuts to my spiced pumpkin bundt, and they are like two peas in a pod!
      Reply
  7. Erin says

    December 7, 2014 at 6:01 pm

    I am drooling over this cake!!!
    Reply
  8. Louise says

    December 18, 2014 at 12:19 am

    Jessica, I took a chance on this recipe and made it for my son's holiday party (he is vegan) and it was a hit. Everyone loved the sweet pecan crunch and many commented how moist and delicious it was for a gluten free and vegan cake. I was thinking the same thing. Thank you for this recipe I will be making this again.
    Reply
  9. Carolynn Dipalma says

    December 9, 2019 at 2:07 am

    Who can write more clearly than you regarding these matters! I guarantee you, nobody! I enjoyed the guide and assume you've got more such stuff? If yes, so please post it since it's somewhat unusual for me in the current moment, and not just for me, that is my own opinion. Hopefully, I will come across an in-depth guide of yours and also be aware of all of the news and the latest data.
    Reply

Trackbacks

  1. Gluten Free Dairy Free Pecan Pie recipe says:
    November 13, 2014 at 11:59 pm
    […] by the way – just about every recipe has done well adapting to GF/DF/SF. In fact, a pumpkin pecan streusel cake in the cookbook was my inspiration for last years Thanksgiving dessert. That was delicious. I made […]
    Reply
  2. 65 Gluten-Free Pumpkin Sweets & Treats | Only Taste Matters says:
    October 26, 2015 at 5:12 pm
    […] Pumpkin Pecan Streusel Cake from Jessica’s Kitchen […]
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

Follow From Jessica's Kitchen's board Gluten Free + Dairy Free Recipes (Sweet) on Pinterest.

Recent Posts

  • Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
  • Back to School Sandwich Inspiration (gluten free, dairy free, soy free, nut free)
  • Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo and vegan friendly)
  • Bagel Egg Kale Strata (gluten free, dairy free, soy free)
  • Asparagus Fennel Basil Soup (dairy free, gluten free, paleo, vegan friendly)

Categories

Also Seen in…

Elle Decor
FoodRhythms
Once a Month Meals
Gluten Free & More Magazine
Foodista
Daiya Foods
Yummly
Foodgawker
BRIT + CO
Delight Gluten Free

Food Advertising by logo
fromjessicaskitchen's Recipes, Reviews, Photos on United States Restaurant Guide

Copyright © 2023 · From Jessica's Kitchen · Privacy Policy