Vegan Pumpkin Coffee Cake with Pecan Crumbs. Easy 1 Bowl Pumpkin Pie with Chai Pecan Spice Streusel. Only 15 minutes of preparation. Sweet, spicy, delicious. Vegan recipe without soy. Makes 1 9″ x 9″ or 8″ x 8″ brownie pan

Ingredients

  • 1 1/2 Bags ( 187.5 g ) farine (I generally use a mix of blue / blue and non-white all use)
  • ½ Tasse ( 60 g ) vegetable sugar and powder (Use 2 more soups for more sweet soup)
  • 2 TL leverure en poudre
  • ¼ TL ( 0.25 cc ) cuisson soda
  • ¼ tea spoon ( 0.25 cuillère à café ) sel
  • 2 to 4 tsp & nbsp; Epice pour tarte à la citrouille (ou 11/2 cuillère à café de cannelle, ½ spoon for ginger coffee, ½ spoon for coffee noix de muscade , ⅛ cc de girofle )
  • 3 to 4 soup spoon nochi or noix de pécan hachées
  • Preparation

  • Preheat oven to 350 degrees F. Line a brownie pan with parchment. Place all dry ingredients in a bowl and whisk well.
  • Place the wet ingredients in the bowl and mix thoroughly. Let sit for 2 minutes, then mix again to ensure no streaks of dry flour remain. Pour the thick batter into the brownie pan. Level it with a spatula.
  • Make the crumble mixture. Crumble everything together in a bowl with your fingers or a spoon, adding a teaspoon or more oil if needed.
  • Sprinkle over the cake and spread evenly. Bake the cake for 40-45 minutes. Test with a toothpick from the middle.
  • Fully cool before the cutting. Serve with Pumpkin Spice Curcuma Latte. For a decadent dessert, add a light sprinkle of regular icing.
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