19 February 2010

Veganomicon's Pumpkin Crumb Cake with Pecan Streusel

From February 2010 photos

For fans of the Veganomicon or for folks who haven't yet purchased this wonderful collection of tasty vegan recipes, I recommend the easy-to-make Pumpkin Crumb Cake with Pecan Streusel. I wish I'd made more of the streusel because it was definitely the best part. In fact, I'm planning on making a bundt cake using it as a center swirl.

From February 2010 photos

Above is a close up of the yummy topping.

Because I didn't make that many changes to the original recipe, I can't post it here. However, I will post my alterations below. Again, I highly recommend purchasing the Veganomicon for its diverse recipe collection, its very tasty dishes, and its handy guides and useful information along the way.

My changes:

1. Substituted agave nectar for the brown sugar in the streusel.
2. Added 2 tablespoons of barley flour to the streusel.
3. Used vanilla unsweetened almond milk instead of the soy milk in the cake.
4. Cut the oil in the cake to 2/3 cup.
5. Used 1 cup of agave nectar instead of the 1 1/2 cups sugar and 3 tablespoons molasses (it was definitely sweet enough) in the cake.
6. Used 2 1/3 cup pastry flour and 1/3 cup coconut flour for the all-purpose flour in the cake.
7. Baked it for 40 minutes at 325 degrees F.

Overall, the texture was quite moist from the pumpkin. I would probably substitute the spices for 5-spice powder the next time I make this. I also would double the amount of streusel and swirl some of it into the batter before topping it.

1 comment:

Judy said...

I love pumpkin anything. Add a streusel topping and I'm a goner. This looks so yummy.