Thursday, October 13, 2011

Vegan MoFo Day 13: Pumpkin Crumb Cake

Yesterday was a friend's birthday so I, along with another friend, brought over some cake. I wanted to make something pumpkinny, for obvious reasons. And although the pumpkin cupcakes in Vegan Cupcakes Take Over the World are truly fabulous, they were too obvious. And I wasn't really in the mood for frosting. Veganomicon to the rescue! The answer was sitting there in the dessert section: Pumpkin Crumb Cake with Pecan Streusel! It was so good! The texture was amazing--fluffy and not too dense. And it wasn't too sweet. Perfect to serve with coffee after dinner or first thing in the morning for breakfast. I love how I've had this cookbook for years now and I still find recipes I didn't know/forgot existed. And each and every single one blows my mind! The only change I made here was the pan size. I didn't have a 9x13, so I used two. One was maybe 7x10 (total guess) and another much smaller one (maybe 4x4).

Pumpkin Crumb Cake with Pecan Streusel
From Veganomicon by Isa and Terry

Pecan Streusel:
1/4 cup all purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon canola oil
1 cup coarsely chopped pecans

1 (15-ounce) can pure pureed pumpkin
3/4 cups non-dairy milk
3/4 cups canola oil
1 1/2 cups granulated sugar
2 tablespoons molasses
2 teaspoons pure vanilla extract
2 2/3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan.

Prepare the streusel: In a small bowl, mix together the flour, brown sugar, and spices. Drizzle in the canola oil with your fingertips until crumbs form. Add the chopped pecans and mix.

Prepare the cake: In a large mixing bowl, combine the pumpkin, soy milk, oil, granulated sugar, molasses, and vanilla. Mix well. Add roughly half the flour, the baking powder, salt, and spices, and use a fork to fold everything together. Add the remaining flour and mix gently until combined. (Don't use a hand blender.) Blending with a fork helps maintain the texture.

Pour batter into the prepared baking pan and spread it out with a spatula. Scatter the streusel on top as evenly as possible. Bake for 45 to 50 minutes, until a toothpick inserted through the center comes clean.

Makes about 16 kitten head sized squares


  1. Looks so delicious! And I LOOOOVE your kitten!

  2. There's a pumpkin crumb cake in Veganomicon?! There's something about that book, no matter how much I cook out of it, there's always some recipe I've never even noticed lurking in there...

    Cake looks tasty! Kitten looks cute! I would say your pyrex is a 1 fluffy kitten tail by 1 fluffy kitten tail sized square.

  3. I've never made that recipe, but it looks delicious. I wish that canned pumpkin ws more easily available over here (or that I could be bothered to puree some pumpkin myself...).

  4. add me to the list of people shocked this is from vcon. i'm so used to people rep'ing the same tried and true recipes. it's great to see a less common one, and it looks so delicious!