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

In a small bowl, combine the flours, firmly brown sugar, cinnamon, and kosher salt for the streusel.

Add the Earth Balance Soy Free Spread to the dry ingredients. Using your hands, work the spread into the mixture until it resembles coarse crumbs. Stir in the pecans, then set the streusel aside.

Transfer the cake, still in its pan, to your stovetop or a wire rack and let it cool for about 40 minutes.

Once cooled, run a thin spreader knife (or similar tool that won't scratch your pan) around the edges to loosen the sides. Gently lift the cake by pressing the removable bottom upwards. For easier handling, refrigerate the cake with the bottom part of the pan still attached for about 1 hour.

Once melted, remove the bowl from the saucepan and let the glaze cool for 5 minutes before glazing the cake.

Using a large spoon, drizzle the melted chocolate evenly over the top of the cake. Once the glaze sets a bit, slowly pull out the wax or parchment paper from underneath the cake.