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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:38%

Spoonacular Score: 38%

 

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 cups
0.25 cups red brown rice flour
red brown rice flour
0.75 cups
0.75 cups 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 cups
0.25 cups gluten free oat flour
gluten free oat flour
0.5 cups
0.5 cups pecans
pecans
1 cup
1 cup pumpkin puree
pumpkin puree
0.75 cups
0.75 cups white rice flour
white rice flour
0.25 cups
0.25 cups sorghum flour
sorghum flour
0.25 cups
0.25 cups soy buttery spread
soy buttery spread
0.5 cups
0.5 cups tapioca flour
tapioca flour
0.5 cups
0.5 cups 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 cups red brown rice flour
0.25 cups
red brown rice flour
0.75 cups light brown sugar
0.75 cups
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 cups gluten free oat flour
0.25 cups
gluten free oat flour
0.5 cups pecans
0.5 cups
pecans
1 cup pumpkin puree
1 cup
pumpkin puree
0.75 cups white rice flour
0.75 cups
white rice flour
0.25 cups sorghum flour
0.25 cups
sorghum flour
0.25 cups soy buttery spread
0.25 cups
soy buttery spread
0.5 cups tapioca flour
0.5 cups
tapioca flour
0.5 cups yogurt
0.5 cups
yogurt

Equipment

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


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: $1.14
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
$2.31
$0.24
$0.07
$0.15
$1.54
$1.40
$0.51
$0.17
$0.40
$0.36
$0.82
$9.09

Tips

Health Tips

  • If you really want to benefit from chocolate's health benefits, use cacao nibs instead of chocolate chips. They are much less processed than chocolate chips and have no added sugar!

  • Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • While you can buy oat flour in stores, you can also grind up regular rolled oats in a food processor or blender to make your own.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • If your recipe calls for ripe bananas and you only have green ones, stick the green bananas in a closed paper bag to speed up the ripening process. You can even put an apple in the bag with them since apples produce a lot of the gas that encourages ripening (called ethylene). This process takes some time, of course, so if you need ripe bananas immediately you might give the oven method a try.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
550 Calories
5g Protein
20g Total Fat
88g Carbs
6% Health Score
Limit These
Calories
550
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%

Zinc
0.91mg
6%

Vitamin B5
0.61mg
6%

Vitamin C
4mg
5%

Vitamin B2
0.08mg
5%

Folate
15µg
4%

covered percent of daily need

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