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