It’s pumpkin season!! I’m trying to squeeze in as many delicious pumpkin recipe before winter hits and we all start getting cravings for peppermint and gingerbread. So here we are with a healthy vegan cozy snack for your afternoon tea.
This cake makes a yummy afternoon snack on cozy fall afternoons when you have a sweet tooth. It’s also a great lighter dessert, or sweet breakfast! If your like me everyday around 2pm you need a little somethin. This cake has been my work snack and it satisfies just that craving!
The recipe is inspired by Feasting on Fruit’s Vegan Coffee Cake. I never ended up making it but I saw a picture on Pinterest was inspired. Then I decided to make it pumpkin spice because you know tis the season, plus I had extra pumpkin puree from making my Pumpkin Spice Granola! Have you tried it? Because you definitely should!
This recipe can be made with applesauce instead of coconut oil if you are avoiding oil. However a very little amount of coconut oil is used. Almond flour is used in the crumble. Almond Flour can be made by grinding almonds in a food processor or store bought. It can be found online or in bulk food stores. I usually buy mine so I always have some on hand to make cookies, crisps and now pumpkin cake!
- 2 Tbsp Ground Flax + 3 Tbsp Water
- 1 ¾ Cups Oat Flour (equal amount of oats in the blender)
- 1 tsp Baking soda
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Ginger
- ¼ tsp Ground Cloves
- 1 Cup Pumpkin Puree
- ½ Cup Maple Syrup
- 1 tsp Vanilla
- ⅓ Cup plant milk (or water)
- ¼ Cup Melted Coconut oil (Or Applesauce)
- Pecan Crumble
- ½ Cup Chopped Pecans
- ½ Cup Almond Flour*
- 1½ Tbsp Maple Syrup
- 1½ Tbsp Melted Coconut Oil
- A pinch of all pumpkin pie spices above
- Preheat oven to 325 F.
- In a small bowl mix flax and water and let it sit for about 5-10 minuets or until you have mixed the rest of the ingredients.
- If you are making your own oat flour, add the oats to a high speed blender or food processor until a fine flour is formed. The better ground the oats are the better the texture of the cake will be. If you do not have a high powered blender such as a vitamix I recommend using a food processor.
- Stir with the rest of the dry ingredients. Then add the wet ingredients (including flax) into the same bowl and stir. Easy enough!
- Spread evenly in a baking dish lined with parchment paper. It is ok if it is a bit thick and glumpy.
- To make the pecan crumble mix all ingredients in a small bowl. Spread evenly on top of the cake.
- Bake for 55-60 minuets. If the crumble needs more roasting after this amount of time, turn the oven to broil for a couple minuets.
** I have tried this recipe with both coconut oil and applesauce and both taste great!