Vegan pumpkin coffee cake with pecan crumb

Okay. I missed my regular Thursday post (sorry!) but here I am still in time for the weekend. You haven’t done your food shopping yet have you?

You have been writing me saying “more pumpkin recipes please”. I’m on it!

Vegan Richa's Pumpkin Coffee Cake with Pecan Crumb. Yummmm! Click image for all 25 Vegan Pumpkin Recipes to Make this Fall.
Vegan Richa’s Pumpkin Coffee Cake with Pecan Crumb. Yummmm! Click image for all 25 Vegan Pumpkin Recipes to Make this Fall.

If you are in a hurry, go here now for 25 Vegan Pumpkin Recipes and check out all the yummies there »

I made this coffee cake Wednesday morning cause I had a bag of pecans I was munching on (I got them to bake with but . . . ) and then I saw this recipe. Oh my. Ohhhhhhhhh my!

Here’s Ms Hingle’s description:

Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Makes 1 9 x 9 or 8 x 8 inch brownie pan.

Vegan Pumpkin Coffee Cake with Pecan Crumb

Vegan Pumpkin Coffee Cake with Pecan Crumb

by VeganRicha »

Ingredients

Dry:
1—1/2 cups flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)
½ cup powdered vegan sugar (Use 2 tbsp more for sweeter)
2 tsp baking powder
¼ tsp baking soda
¼ teaspoon salt
2 to 4 tsp pumpkin pie spice ( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
3 to 4 tbsp chopped walnuts or pecans

Wet:
1 cup pureed pumpkin, not pumpkin pie mix
½ cup non dairy milk (almond or soy or lite coconut)
3 to 4 Tbsp oil
1 tsp lemon juice
1/2 tsp vanilla extract

Streusel
6 tablespoons flour
1/3 cup coconut sugar
1 tbsp granulated sugar , optional
1/2 cup chopped pecans
1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
1/3 tsp salt
2.5 tbsp refined coconut oil
US Customary – Metric

Instructions

Preheat oven to 350 degrees F. Line a brownie pan with parchment. In a bowl, add all the dry ingredients and whisk well.

Add the wet ingredients to the bowl and mix to just about combine. Let it sit for 2 minutes, then mix again to ensure there are no dry flour streaks. Pour the thick batter into the brownie pan. Even it out using a spatula.

Make the Streusel by mixing everything in a bowl with your fingers or a spoon until crumbly, Add a tsp or so more oil if needed.

Sprinkle all over the cake and evenly spread. Bake the cake for 40 to 45 minutes. Test with a toothpick from the center.

Cool completely before slicing. Serve with turmeric pumpkin spice latte.. For a decadent dessert, add a light drizzle of plain sugar icing.

What other types of vegan recipes are you interested in? One writer suggested vegan treats for trick or treat-ers coming to a door near you. I’ll see what’s out there then see you back here real soon. And on time!

Shop Richa Cookbooks

Highly Recommended ★ on Amazon.com. Click to shop.

Vegan Richa's Everyday Kitchen cookbook.
Buy It Now! At Amazon.com. Click image to shop.

Shop all Vegan Richa Hingle cookbooks at Amazon.com »

Pumpkin Time

Temperatures are cooling. A bit here and there! Pumpkin treats are popping up everywhere already. That’s a good thing, right? So how about a recipe or two? Yummmm.

Image source: Loving It Vegan. Click image to make this.
Image source: Loving It Vegan. Click image to make this.

Vegan Pumpkin Pie Smoothie

From Loving It Vegan »

This pumpkin pie smoothie is just 5 ingredients, takes 5 minutes to prepare and gets its wonderful flavor from pumpkin, pumpkin pie spice, maple syrup and coconut milk.

Want to make it? Visit their website for full recipe and instructions. The fifth ingredient? You will need some frozen bananas too. We freeze them sliced. Yes, they stick together! Set them out a bit beforehand.

How about those drinking straws? There’s loads at Amazon!

Vegan Gluten Free Pumpkin Pie

Vegan gluten free pumpkin pie. Image by Minimalist Baker. Click to visit recipe.
Vegan gluten free pumpkin pie. Image by Minimalist Baker. Click to visit recipe.

From Minimalist Baker »

We adore Minimalist Baker. Dana is a marvel. Follow her on social media. She is everywhere. You may love her YouTube channel best of all! Follow her on Instagram @minimalistbaker too.

This recipe is staple around the Horse Fund.

10 ingredients including crust. We list ingredients so you have an idea on how much shopping you may need to do.

Ingredients

US Customary – Metric

CRUST
6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour
1/4 tsp salt
4-6 Tbsp ice cold water

FILLING
2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp olive oil (or melted coconut oil)
2 1/2 Tbsp cornstarch or arrowroot powder
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt

Ready to go? Dash over to Dana’s website for instructions and more.

Vegan Pumpkin Coffee Cake with Pecan Crumb

From Vegan Richa »

Must include a pumpkin recipe from Vivian’s favourite vegan chef ever, Richa Hingle at Vegan Richa! This is so delectable we make this year round.

Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Vegan Pumpkin Crumb Cake. Soy-free Recipe. Makes it in a 9 by 9 or 8 by 8 inch brownie pan.

Ingredients

Dry:
1 1/2 cups flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)
½ cup powdered vegan sugar * (Use 2 tbsp more for sweeter)
2 tsp baking powder
¼ tsp baking soda
¼ teaspoon salt
2 to 4 tsp pumpkin pie spice ( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
3 to 4 tbsp chopped walnuts or pecans
Wet:
1 cup pureed pumpkin, not pumpkin pie mix
½ cup non dairy milk (almond or soy or lite coconut)
3 to 4 Tbsp oil
1 tsp lemon juice
1/2 tsp vanilla extract
Streusel:
6 tablespoons flour
1/3 cup coconut sugar
1 tbsp granulated sugar, optional
1/2 cup chopped pecans
1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
1/3 tsp salt
2.5 tbsp refined coconut oil

Well, how are you feeling so far? You should have most of these ingredients. Once you have gathered the items you need together, making this goes really fast. Takes 40-45 minutes to bake in a 350F oven. We believe wholeheartedly you will be so very glad you made this wonderful treat!

Get directions » Or watch how now (has music).

Check this link from the Vegan Richa website: 25 Vegan Pumpkin Recipes for more ideas »

Want something different for breakfast? Try Richa’s Vegan Pumpkin French Toast!

Gift Yourself &/Or Your favourite Vegan

Click image to purchase at Amazon.
Click image to purchase at Amazon.

Thank You!

Thank you for stopping by. Let us know how you like these goodies in comments. Share your favourite vegan pumpkin recipes with us too.

Vegan Chocolate Chip Pumpkin Bread recipe

Vegan Chocolate Chip Pumpkin Bread by One Green Planet.

by VIVIAN

My neighbor has been baking yet again. I asked her to do something with pumpkin because I adore it any time of year but particularly right now.

I know it is has chocolate chip in its name but I didn’t really want them. So she made two loaves, one with and one without (just for me).

This recipe is from our good, good friends at One Green Planet. If you want to skip on over here’s the link.

Here’s what OGP say about it.

This sweet pumpkin bread has no oil or butter, yet is deliciously moist and decadent! The secret is pumpkin puree, mashed banana, and plenty of almond milk. This bread is also studded with crunchy walnuts and melty chocolate chips making it the ultimate sweet tooth breakfast option or a yummy dessert that’s perfect for dunking in coffee after dinner.

Takes 45-50 minutes in a 350 degree oven. You’ll need a loaf pan and parchment paper.

INGREDIENTS

Dry Ingredients
1 3/4 cup all-purpose, unbleached flour
3/4 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine ground sea salt
2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
3 tablespoons vegan chocolate chips
3 tablespoons chopped walnuts

Wet Ingredients
1 cup canned pumpkin purée
2 tablespoons mashed ripe banana or 2 tablespoons pumpkin purée or 1/4 cup refined coconut oil
3 tablespoons maple syrup or agave nectar
3 tablespoons unsweetened vanilla almond milk or water

Check the label and make sure you are getting purée.

Tip: If you have an electric stove put an oven proof pan of water in the oven while you are baking to moisturize the air.

Go to OGP for directions »

SNACK TIME

I eat very little tofu. It’s not that I don’t like it, it simply has not become part of my regular diet. Handle it properly* and it can be really fun.

Such is the case with this recipe — Vegan Crunchy Tofu Popcorn Bites. If you have some extra firm tofu hanging out in the freezer here’s a great recipe to try. I dare you! They are that good.

Crunchy Tofu Popcorn Bites. Vegan. From One Green Planet.
Crunchy Tofu Popcorn Bites. Vegan. From One Green Planet.

See http://www.onegreenplanet.org/vegan-recipe/crunchy-tofu-popcorn-bites-with-sweet-mustard-sauce/.


*I always freeze my tofu and thaw it out when I am ready for it. I like the texture it gives it. Always, always press your firm and extra firm tofu.

HERE’S HOW

Cut open the wrapper and lift the block of tofu out. Rinse it well then squeeze it gently between some paper towels with your hands. Rinse and repeat.

Don’t cut it up. Not yet.

Place it on a firm surface on your counter between layers of paper towels top and bottom. Put something on top of it like a flat plate (I use my small wooden chopping board) and weigh it down with something to squeeze excess water out of it. I use canned goods. Leave it for an hour or two. That should do the trick.

You can buy a tofu press but this also works perfectly fine.

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One Green Planet