This is the mini-batch and fully vegan version of my previously eggy small-batch pumpkin coffee cake.
To put simply, it came out better than the original 🙂 Softer, moister, richer, sweeter, easier…
So why exactly did I stick a high maintenance proto-chicken into the original recipe? I don’t know.
Vegan food is brilliant, which is a fact I celebrate with this cake.
If you want to serve a larger batch of 8, feel free to double it using the slider in the recipe and bake in a standard loaf pan.
Even triple/quadruple for an 8×8 or muffin pan, would be so cuuute.
The possibilities are endless with baking as always, and that’s the fun part.
Let me know if you give this one a try!
Mini-batch Pumpkin Crumb Cake
Servings: 4 slices
Calories: 185kcal
Equipment
- Junior loaf pan or muffin pan
Ingredients
- 1/2 cup pumpkin puree (120 g) sub mashed banana or applesauce
- 2 tbsp sugar (24 g) brown/coconut sugar works best
- 1 tbsp oil (15 g)
- 1 tbsp any milk or water (15 g) or more oil, I used unsweetened almond milk
- 1/2 cup flour (60 g) gf all purpose if desired
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp pumpkin pie spice adjust to taste
- 1/8 tsp salt
Crumb topping
- 2 tbsp flour (15 g) gf all purpose if desired
- 2 tbsp sugar (24 g) brown/coconut sugar works best
- pinch of ground cinnamon
- 1 tbsp butter/oil melted (14 g) df if desired
- 2 tbsp (optional) chopped nuts (15 g)
Instructions
- To make the streusel, mix sugar, cinnamon and flour and pour in melted butter, stir to combine, mix in nuts, chill in the refrigerator.
- Preheat oven to 350F and line your loaf pan with parchment.
- In a bowl mix pumpkin, sugar, oil, milk. In another pan whisk together all other dry ingredients.
- Add dry into wet, fold to combine, pour into loaf pan. Sprinkle with the streusel.
- Bake about 30 minutes until a knife inserted comes out mostly clean. Muffins should take about 20 minutes.
- Cool completely, slice and enjoy!!
Notes
- You can use any oil/yogurt/dairy-free alternative for this recipe instead of the 1 tbsp oil + 1 tbsp milk as written.
- Recipe as written is sweet enough for snacks. You will want to add more sugar/sweetener for a dessert cake, or use the icing below:
- To make a quick icing mix together 2 tbsp powdered sugar and 2 tsp maple syrup (15 g each) until smooth and drizzle on! Really turns this cake into a rich dessert.
- Here’s a link to the junior loaf pan I like to use.
Nutrition
Serving: 1 slice | Calories: 185kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 197mg | Potassium: 88mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4855IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
This was SO good. Followed the recipe exactly, made four perfectly sized muffins. Absolutely delicious, and the drizzled frosting was awesome. Thank you for sharing this recipe!!! Great weekend treat.
Hi Dea,
so sorry for the late reply! this is one of my absolute fav recipes even if they haven’t become popular (yet) haha I keep going back to it. so simple and delicious, and i’m so glad to hear it hit the spot! thank you so much for the feedback, keep me posted! <3
Thank you for sharing this recipe! I doubled it and made it in an 8-inch round cake pan. Delicious and just the right amount of sweet! I’ll definitely make it again.
Hi G! thank you so much for the review, this is one of my fav recipes to date but somehow hasn’t picked up a lot of traction with the readers, but i don’t care haha! 🙂 so good to know it works doubled! love it, keep me posted 🙂