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

16 steps · 45 min total

1. 01

   Make the streusel

   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.

2. 02

   Prepare coconut 'buttermilk'

   For the cake batter, measure your coconut yogurt and stir in the 1 teaspoon apple cider vinegar. Let it sit without mixing for a few minutes; it will thicken and look like sour cream.
3. 03

   Combine dry cake ingredients

   In a medium bowl, sift or whisk together the flours, 2 teaspoons aluminum free baking powder, 1/2 teaspoon aluminum free baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt.
4. 04

   Cream butter and sugar

   In the bowl of an electric mixer fitted with the flat beater, beat together the Earth Balance Soy Free Spread and firmly brown sugar on medium-high speed until well combined and lightened.
5. 05

   Add banana

   Add the mashed banana, scraping down the sides of the bowl with a rubber spatula as needed to ensure everything is incorporated.
6. 06

   Mix in wet ingredients

   Add the roasted pumpkin puree and the sour-creamy coconut yogurt mixture. Continue to mix on low speed until just combined.
7. 07

   Incorporate dry ingredients

   Gradually add in the flour mixture, mixing on low speed until just combined. The batter will be quite thick, which is exactly what you want.
8. 08

   Layer batter

   Spread half of the thick batter evenly into the prepared pan.
9. 09

   Add streusel

   Sprinkle half of the prepared streusel mixture over the batter layer.
10. 10

    Finish layering

    Carefully spread the remaining batter over the streusel layer, then evenly sprinkle the rest of the streusel over the top.
11. 11

    Bake the cake

    Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. 12

    Cool and chill

    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.

13. 13

    Prepare for glazing

    Transfer the chilled cake to a cake platter. Slide pieces of wax or parchment paper under the edges of the cake to catch any glaze drips and keep your platter clean.
14. 14

    Make the chocolate glaze

    For the glaze, set a glass bowl over a small saucepan with simmering water (a double boiler setup). Combine the Enjoy Life brand chocolate chips with the Earth Balance Soy Free Spread in the bowl, stirring often until completely melted and glossy.
15. 15

    Glaze the cake

    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.

16. 16

    Serve

    Serve the cake chilled or at room temperature.