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Archive for the ‘Dessert’ Category

Since it’s taking me so long to write the final part of my marathon post, I figured I’d provide you with something to satisfy your sweet tooth while you wait…a recipe for Pumpkin Pecan Crumb Cake.  I made two desserts this holiday, and sampled plenty of others, and this was by far my favorite.  I used a vegan recipe because I was going to a kosher Thanksgiving dinner (in other words, I had to avoid dairy since meat was being served).  While I personally do not keep kosher, I jumped at the opportunity to create a vegan dessert, since they tend to use healthier ingredients anyway.  This recipe is no exception.  Instead of eggs and butter, this recipe uses canned pumpkin and canola oil to hold it together.  I also substituted some whole wheat flour for the white flour to up the nutrients.

So if you’re like me and you stocked up on more cans of pumpkin than you know what to do with, make this today.  And then tell me what you think :)

Pumpkin Pecan Crumb Cake
(adapted from Veganomicon’s Pumpkin Crumb Cake with Pecan Streusel)

Crumb Topping:

  • ¼ cup whole wheat flour
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 tsp canola oil
  • 1 cup coarsely chopped pecans

Cake:

  • 1 15-ounce can pureed pumpkin
  • ¼ cup unsweetened vanilla almond milk (I used Almond Breeze, which I believe can be found in any grocery store these days)
  • ¾ cup canola oil
  • 1 ¼ cup cane sugar
  • 3 tbsp molasses
  • 2 tsp pure vanilla extract
  • 1 ½ cup whole wheat flour
  • 1 cup white flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 ½ tbsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 1/8 tsp cloves

Pre-heat oven to 350 and grease a 9 x 13 baking pan.

Make the topping:

Combine all ingredients and mix with your fingers.

Bake the cake:

First combine the pumpkin, almond milk, canola oil, molasses and vanilla in a large mixing bowl.  Then add the whole wheat flour, baking powder, salt and spices and mix until it’s an even consistency.  Add the remaining flour and gently mix with a whisk or a fork.  (At this point, feel free to lick the whisk like you did as a child :). Since this is vegan, there are no raw eggs to give you food poisoning!)

Pour the batter into the baking pan and spread evenly.  Sprinkle the crumb topping over the batter.  Bake for 45-50 minutes, until a fork through the center comes out clean.

ENJOY!

What was your favorite holiday dessert this Thanksgiving?

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