Pumpkin pie with nut crumble

Simple, moist, vegan pumpkin pie, with a delicious topping of nuts cinnamon and cane sugar.

Prep Time 15

Baking time 45

Total Time 1

Servings Piece

Calories 339,47kcal

Ingredients

FOR THE SPONGE CAKE:

125 ml Almond milk or any other plant milk
3,5 g Baking soda
15 ml Lemon juice alternatively apple cider vinegar
67 g Coconut blossom sugar alternatively cane sugar or raw cane sugar
60 ml Frying and baking oil alternatively melted vegan margarine
115 g Pumpkin puree homemade or from the can, I take Hokkaido, but it also works butternut Sqash
30 ml maple syrup
190 g fine spelt flour alternatively gluten-free flour mixture
2 tbspn Baking powder
2 tbspn Pumpkin Pie Spice or 1 ½ tsp. cinnamon, ½ tsp. ginger, ¼ tsp. nutmeg, 1/8 tsp. cloves
31 g Nuts chopped, I take walnuts and almonds mixed
½ tbspn Bourbon vanilla ground or 1 tsp vanilla extract
A pinch of sea salt

FOR THE CRUMBLE:

31 g fine spelt flour alternatively gluten-free flour mixture
45 g Coconut blossom sugar brown sugar or raw cane sugar
50 g mixed nuts chopped, I take almonds and hazelnuts
34 ml Frying and baking oil alternatively melted vegan margarine
½ tbspn Cinnamon
¼ tbspn Cardamom
¼ tbspn Bourbon vanilla ground or 1 tsp vanilla extract
A pinch of salt

TOPPING:

optional coconut cream

Metrisch - Tassenangaben

Instructions

Preheat oven to 175 degrees and grease a loaf pan (20x20cm) a little and dust with flour (optional). Alternatively, use baking paper or a silicone mold.
FOR THE SPONGE CAKE Put almond milk, baking soda and apple cider vinegar in a mixing bowl and mix lightly. The liquid should now foam slightly.
125 ml Almond milk, 3,5 g Baking soda, 15 ml Lemon juice
Add coconut blossom sugar, cooking and baking oil, pumpkin puree, maple syrup, spelt flour or gluten-free flour blend, baking powder, Pumpkin Pie Spice, nuts, bourbon vanilla, and sea salt and stir with a spoon or food processor until everything is combined into a smooth batter.
67 g Coconut blossom sugar, 60 ml Frying and baking oil, 115 g Pumpkin puree, 30 ml maple syrup, 190 g fine spelt flour, 2 tbspn Baking powder, 2 tbspn Pumpkin Pie Spice, 31 g Nuts, ½ tbspn Bourbon vanilla ground or 1 tsp vanilla extract, A pinch of sea salt
If the dough is too firm, add a little more almond milk, if too runny, add a little more flour. The strength may vary from one type of flour to another.
CAUTION: Do not stir too long, otherwise the driving force of the natron will be destroyed.
Pour batter into prepared loaf pan and smooth out.
FOR THE CRUMBLE Mix spelt flour, coconut blossom sugar, mixed nuts, frying and baking oil, cinnamon, cardamom, bourbon vanilla, and salt first with a spoon, then with your fingers to make crumbles.
31 g fine spelt flour, 45 g Coconut blossom sugar, 50 g mixed nuts, 34 ml Frying and baking oil, ½ tbspn Cinnamon, ¼ tbspn Cardamom, ¼ tbspn Bourbon vanilla ground or 1 tsp vanilla extract, A pinch of salt
Spread evenly over the batter and place in the oven.
Bake for 40-45 minutes.
Wooden stick test: Use a wooden stick to test if the cake is done. When the wooden stick comes out clean, then the cake is ready. Turn off oven and remove cake from oven. Allow to cool completely (preferably one hour).
Cut into pieces, garnish with (optional) coconut cream and enjoy!
optional coconut cream
Store covered at room temperature for up to 3 days, keep frozen for a few weeks.

Nutrition