A healthier, yet delicious, option for your sweet tooth: Pumpkin Crumb Cake with Pecan Streusel

Going strong with my "healthy dessert" New Year's resolution, I decided to try out a yummy cake recipe in Veganomicon. I only made slight changes to the recipe, such as raw vs granulate sugar and almond vs soy milk. Other than that, I followed the recipe to a tee and it was delicious! I think David enjoyed it the most! Who knew David would like something VEGAN!



Veganomicon's Pumpkin Crumb Cake with Pecan Streusel

Ingredients

For the pecan streusel:

• 1/4 cup all-purpose flour
• 3 tbsp brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tbsp canola oil
• 1 cup pecans, coarsely chopped

For the cake:

• 1 (15-oz) can pumpkin
• 3/4 cup almond milk
• 3/4 cup canola oil
• 1-1/2 cups turbinado sugar (raw)
• 3 tbsp molasses
• 2 tsp pure vailla extract
• 2-2/3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1-1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 3/4 tsp ground ginger
• 1/2 tsp ground allspice
• 1/8 tsp ground cloves

Directions

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.
2. To make the streusel: In a small bowl, mix the flour, brown sugar, and spices. Drizzle in the canola oil and mix until crumb form. Add the pecans and mix.
3. To make the cake: In a large bowl, mix the pumpkin, milk, oil, sugar, molasses, and vanilla. In a medium bowl, sift the flour, baking powder, salt and spices. Add the flour mixture (dry ingredients) to the pumpkin mixture (wet ingredients) and stir to combine. Do not overmix. Pour the batter into the prepared baking pan. Scatter the streusel evenly on top. Bake for 45-50 min, or until a toothpick inserted into the center comes out clean.

Not only is the cake moist and delicious, but the streusel topping is amazing! Enjoy!