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Pumpkin Pecan Streusel Cake - gluten free, soy free, vegan

gluten-free
$1.14 per serving
2 likes
Ready in 45 minutes
8
gluten-free,gluten free
side dish
Spoonacular Score: 40% 
My notes:
This recipe makes 8 servings with 551 calories, 6g of protein, and 21g of fat each. For $1.14 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 2 people have tried and liked this recipe. If you have pecans, ground nutmeg, roasted pumpkin puree, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is pretty good. Try Rich Pumpkin Coffee Cake (gluten-free, Vegan, Soy-free), Dairy-Free, Egg-Free, Gluten Free Coffee Cake with Streusel Topping, and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar) for similar recipes.
Ingredients
0.5 tsps
0.5 tsps
aluminum free baking powder
2 tsps
2 tsps
aluminum free baking powder
1 tsp
1 tsp
apple cider vinegar
39.5 g
0.25 cup
red brown rice flour
165 g
0.75 cup
light brown sugar
1 bag
1 bag
chocolate chips
0.5 tsps
0.5 tsps
ground nutmeg
0.5 tsps
0.5 tsps
kosher salt
30 g
0.25 cup
gluten free oat flour
120 g
0.75 cup
white rice flour
30 g
0.25 cup
sorghum flour
56.5 ml
0.25 cup
soy buttery spread
0.5 tsps
0.5 tsps
aluminum free baking powder
2 tsps
2 tsps
aluminum free baking powder
1 tsp
1 tsp
apple cider vinegar
39.5 g
0.25 cup
red brown rice flour
165 g
0.75 cup
light brown sugar
1 bag
1 bag
chocolate chips
0.5 tsps
0.5 tsps
ground nutmeg
0.5 tsps
0.5 tsps
kosher salt
30 g
0.25 cup
gluten free oat flour
120 g
0.75 cup
white rice flour
30 g
0.25 cup
sorghum flour
56.5 ml
0.25 cup
soy buttery spread
Equipment
Instructions
- Preheat oven to 350F.
- 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.
- Add the pecans, combine. Set aside.
- For the batter:
- Measure your coconut milk and 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 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.
- Evenly spread the remaining streusel over the batter.
- Bake 55-60 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.
- 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.
- 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 platter.
- For the glaze:
- In a glass bowl set over a small saucepan with simmering water, combine mini chips with Earth Balance spread.
- Mix often to get a glossy sheen.
- When completely melted take off the saucepan and let it cool for 5 minutes before glazing the cake.
- Using a large spoon drizzle melted chocolate over the top of the cake.
- Slowly pull out the papers along the cake.
- Serve chilled, or room temperature.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $1.20
Ingredient
½ teaspoons aluminum free baking powder
2 teaspoons aluminum free baking powder
1 teaspoon apple cider vinegar
2 mediums bananas
¼ cups red brown rice flour
¾ cups light brown sugar
1 bag chocolate chips
1 teaspoon ground ginger
½ teaspoons ground nutmeg
¼ cups gluten free oat flour
½ cups pecans
1 cup pumpkin puree
¾ cups white rice flour
¼ cups sorghum flour
¼ cups soy buttery spread
½ cups tapioca flour
½ cups yogurt
Price$0.01
$0.06
$0.02
$0.31
$0.17
$0.53
$2.79
$0.24
$0.07
$0.15
$1.54
$1.40
$0.51
$0.17
$0.40
$0.36
$0.82
$9.57
Nutritional Information
Quickview
550k Calories
5g Protein
20g Total Fat
88g Carbs
6% Health Score
Limit These
Calories
550k
Fat
20g
Saturated Fat
8g
Carbohydrates
88g
Sugar
52g
Cholesterol
8mg
Sodium
237mg
Get Enough Of These
Protein
5g
Vitamin A
5168IU
Manganese
1mg
Phosphorus
196mg
Fiber
4g
Calcium
158mg
Vitamin B6
0.27mg
Vitamin E
1mg
Potassium
430mg
Magnesium
48mg
Iron
2mg
Copper
0.2mg
Vitamin B1
0.14mg
Vitamin K
9µg
Selenium
5µg
Vitamin B3
1mg
Vitamin B5
0.61mg
Zinc
0.91mg
Vitamin C
4mg
Vitamin B2
0.08mg
Folate
15µg
covered percent of daily need
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