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Vegan Pumpkin Crumb Cake
Ingredients
  • subheading: Crumble Topping:
  • 150 g plain flour
  • 90 g light brown soft sugar
  • 2 ½ teaspoons cinnamon
  • 100 g vegan block butter cold and diced
  • 75 g pecans roughly chopped (optional)
  • subheading: Cake:
  • 340 g plain flour
  • 3 ½ teaspoons pumpkin spice
  • 3 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 200 g light brown soft sugar
  • 100 g caster sugar
  • 425 g pumpkin puree
  • 150 ml neutral oil (I use olive)
  • 90 ml unsweetened non-dairy milk (I use soy)
  • 1 ½ teaspoons vinegar
  • 2 teaspoons vanilla extract
  • subheading: Optional cinnamon sugar layer:
  • 50 g light brown or coconut sugar
  • 1 tbsp cinnamon
Note: Ingredients may have been altered from the original.
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