Vegan Pumpkin Crumb Cake with Pecan Streusel

From ThisBlueWiki

This recipe is direct from a copy of The Veganomicon that we borrowed from a friend. It's really good.

Time: 1 hour 10 minutes.

Pecan Streusel:

• 1/4 c all purpose flour
• 3 Tbsp brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1 Tbsp canola oil
• 1 c coarsely chopped pecans

Cake:

• 1 (15 oz) can of pumpkin puree (not pumpkin pie mix)
• 3/4 c soy milk
• 3/4 c canola oil
• 1 1/2 c granulated sugar
• 3 Tbsp light molasses or maple syrup
• 2 tsp vanilla
• 2 2/3 c all purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 3/4 tsp ground ginger
• 1/2 tsp allspice
• 1/8 tsp cloves

Preheat the oven to 350. Lightly grease a 9x13 pan.

For the streusel:

In a small bowl, mix the flour, brown sugar, and spices. Drizzle in the canola oil and mix with your fingertips until crumbs form. Add the chopped pecans and mix.

For the cake:

Combine the pumpkin, soy milk, oil, granulated sugar, molasses, and vanilla. Mix well. Add half the flour, the baking powder, salt, and the spices. Use a fork to fold everything together. Add the remaining flour and mix gently until combined. Don't use a hand mixer for this, as pumpkin can get gummy if it's mixed too aggressively. Fork blending maintains texture.

Pour batter into the prepared baking pan and spread evenly. Scatter the streusel on top as evenly as possible.

Bake for 45 to 50 minutes until a knife inserted through the center comes out clean.