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Vegan pumpkin crumb cake

Vegan Pumpkin Crumb Cake

Tatyana
Lightly spiced and moist pumpkin cake topped with a crunchy streusel mixed with pumpkin seeds. A perfect fall treat!
4 from 1 vote
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Course Dessert
Total Time 1 hour 10 minutes
Servings 8

Ingredients
  

Streusel

  • 75 g brown sugar
  • 65 g all-purpose flour
  • 1 tsp cinnamon
  • ⅛ tsp ginger
  • pinch of salt
  • 45 g neutral oil or refined coconut oil
  • 5 g plant based milk
  • 25 g pumpkin seeds

Pumpkin Cake

  • 150 g all-purpose flour
  • 100 g white granulated sugar
  • 15 g cornstarch
  • ½ tbsp baking powder
  • ¾ tsp baking soda
  • ⅛ tsp salt
  • 150 g pumpkin or squash purée , canned or homemade
  • 75 g neutral oil, (grapeseed, canola, vegetable...)
  • 15 g plant based milk
  • 1 ½ tsp cinnamon
  • ¼ tsp ginger
  • ⅛ tsp nutmeg
  • ½ tsp apple cider vinegar
  • 1 tsp vanilla extract or paste

Instructions
 

Streusel

  • In a small bowl, whisk together the brown sugar, flour, cinnamon, ginger and salt.
  • Then pour in the oil followed by the milk and pumpkin seeds. Stir until a crumbly mixture forms. Place in the fridge while you make the cake batter

Pumpkin Cake

  • Grease and line with parchment a 7” cake pan or prepare your muffin tin with muffin cups (you’ll get about 8 muffins) and preheat your oven to 180°C/350°F.
  • In a medium bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda and salt.
  • In a larger bowl, whisk together the pumpkin or squash purée, oil, milk, cinnamon, ginger, nutmeg, apple cider vinegar and vanilla until smooth.
  • Add the dry ingredients and stir just until a smooth batter forms, avoid overmixing.
  • Pour the batter into the cake pan or divide it evenly into the muffin cups. Then top with the streusel (you can keep it in larger chunks or crumble it between your fingers for a finer streusel topping).
  • Bake the cake for 40-50 minutes or the muffins for 25-30 minutes. Or until a toothpick inserted in the center of either comes out clean.
  • Let the cake cool about 20 minutes before removing from the pan and transferring to a wire rack to cool completely. For the muffins, take them out of the tin after about 5 minutes to transfer to a wire to cool.

Notes

  • *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
  • You can adjust the spices to your liking in both the cake batter and streusel mixture.