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

 
One serving costs about $1.14

$1.14 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free side dish
spoonacular Score:40%

Spoonacular Score: 40%

 

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

Servings:
0.5 tsps
0.5 tsps aluminum free baking powder
aluminum free baking powder
2 tsps
2 tsps aluminum free baking powder
aluminum free baking powder
1 tsp
1 tsp apple cider vinegar
apple cider vinegar
2 medium
2 medium bananas
bananas
0.25 cup
0.25 cup red brown rice flour
red brown rice flour
0.75 cup
0.75 cup light brown sugar
light brown sugar
1 bag
1 bag chocolate chips
chocolate chips
1 tsp
1 tsp ground ginger
ground ginger
0.5 tsps
0.5 tsps ground nutmeg
ground nutmeg
0.5 tsps
0.5 tsps kosher salt
kosher salt
0.25 cup
0.25 cup gluten free oat flour
gluten free oat flour
0.5 cup
0.5 cup pecans
pecans
1 cup
1 cup pumpkin puree
pumpkin puree
0.75 cup
0.75 cup white rice flour
white rice flour
0.25 cup
0.25 cup sorghum flour
sorghum flour
0.25 cup
0.25 cup soy buttery spread
soy buttery spread
0.5 cup
0.5 cup tapioca flour
tapioca flour
0.5 cup
0.5 cup yogurt
yogurt
0.5 tsps aluminum free baking powder
0.5 tsps
aluminum free baking powder
2 tsps aluminum free baking powder
2 tsps
aluminum free baking powder
1 tsp apple cider vinegar
1 tsp
apple cider vinegar
2 medium bananas
2 medium
bananas
0.25 cup red brown rice flour
0.25 cup
red brown rice flour
0.75 cup light brown sugar
0.75 cup
light brown sugar
1 bag chocolate chips
1 bag
chocolate chips
1 tsp ground ginger
1 tsp
ground ginger
0.5 tsps ground nutmeg
0.5 tsps
ground nutmeg
0.5 tsps kosher salt
0.5 tsps
kosher salt
0.25 cup gluten free oat flour
0.25 cup
gluten free oat flour
0.5 cup pecans
0.5 cup
pecans
1 cup pumpkin puree
1 cup
pumpkin puree
0.75 cup white rice flour
0.75 cup
white rice flour
0.25 cup sorghum flour
0.25 cup
sorghum flour
0.25 cup soy buttery spread
0.25 cup
soy buttery spread
0.5 cup tapioca flour
0.5 cup
tapioca flour
0.5 cup yogurt
0.5 cup
yogurt

Equipment

baking paper
baking paper
hand mixer
hand mixer
toothpicks
toothpicks
oven
oven
cake form
cake form
sauce pan
sauce pan
stove
stove
spatula
spatula
knife
knife
whisk
whisk
bowl
bowl
baking paper
baking paper
hand mixer
hand mixer
toothpicks
toothpicks
oven
oven
cake form
cake form
sauce pan
sauce pan
stove
stove
spatula
spatula
knife
knife
whisk
whisk
bowl
bowl


Instructions

  1. Preheat oven to 350F.
  2. 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.
  3. For the streusel:
  4. Combine the flours, brown sugar, cinnamon and kosher salt in a small bowl.
  5. Add Earth Balance Soy Free Spread into the dry ingredients.
  6. Work the spread into the mixture with your hands until the mixture looks like coarse crumbs.
  7. Add the pecans, combine. Set aside.
  8. For the batter:
  9. Measure your coconut milk and add the apple cider vinegar to it.
  10. Let it sit without mixing to become sour-creamy looking. Set aside.
  11. In a medium bowl, sift together, or whisk the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and kosher salt.
  12. 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.
  13. Add the mashed banana, scraping down the sides of the bowl with a rubber spatula when needed.
  14. Add the pumpkin puree and sour cream mixture and continue to mix on low speed.
  15. Add in the flour mixture.
  16. The batter will be quite thick which is how it should be.
  17. Note: If your batter is not thick for some reason add 1/4 cup of white rice flour.
  18. Spread half of the thick batter into the prepared pan.
  19. Sprinkle half of the streusel over the batter.
  20. Add the remaining batter over the streusel and spread the thick batter evenly.
  21. Evenly spread the remaining streusel over the batter.
  22. Bake 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  23. Transfer the cake in the pan to your stovetop and let it cool for about 40 minutes.
  24. 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.
  25. Gently lift up the cake by pressing the removable bottom upwards.
  26. I then refrigerated the cake with the bottom part still holding the cake for about an hour.
  27. Transfer the chilled cake to a cake platter.
  28. 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.
  29. For the glaze:
  30. In a glass bowl set over a small saucepan with simmering water, combine mini chips with Earth Balance spread.
  31. Mix often to get a glossy sheen.
  32. When completely melted take off the saucepan and let it cool for 5 minutes before glazing the cake.
  33. Using a large spoon drizzle melted chocolate over the top of the cake.
  34. Slowly pull out the papers along the cake.
  35. 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
28%

Fat
20g
32%

  Saturated Fat
8g
52%

Carbohydrates
88g
30%

  Sugar
52g
58%

Cholesterol
8mg
3%

Sodium
237mg
10%

Get Enough Of These
Protein
5g
12%

Vitamin A
5168IU
103%

Manganese
1mg
54%

Phosphorus
196mg
20%

Fiber
4g
18%

Calcium
158mg
16%

Vitamin B6
0.27mg
14%

Vitamin E
1mg
13%

Potassium
430mg
12%

Magnesium
48mg
12%

Iron
2mg
11%

Copper
0.2mg
10%

Vitamin B1
0.14mg
9%

Vitamin K
9µg
9%

Selenium
5µg
8%

Vitamin B3
1mg
7%

Vitamin B5
0.61mg
6%

Zinc
0.91mg
6%

Vitamin C
4mg
5%

Vitamin B2
0.08mg
5%

Folate
15µg
4%

covered percent of daily need

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