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As soon as the weather becomes crisp and the leaves start to change colors, you’ll find me in the kitchen baking up fall inspired treats. I love baking up fall treats like this Vegan Pumpkin Cake with Pecan Streusel. It is perfect for an everyday treat or a holiday dessert.
For the recipe I like to use the Silk® Unsweetened Vanilla Almondmilk which has the new silky smooth taste you’ll love. Silk® Almondmilk is completely dairy-free and has 50% more calcium than regular dairy milk. Plus, it’s free of cholesterol and saturated fat. I love how easy it is to incorporate the reformulated Silk® Almondmilk into my fall desserts.
Switching from regular milk to Silk® Almondmilk is an easy swap, especially since they can be found at your local Walmart. You can find Silk® Almondmilk in the refrigerated dairy section at your local Walmart.
This fall inspired Vegan Pumpkin Cake with Pecan Streusel is perfect for serving with an afternoon cup of coffee or at your next holiday event. For the recipe I like to use the Silk® Unsweetened Vanilla Almondmilk. This Vegan Pumpkin Cake with Pecan Steusel isn’t on the very sweet side. It is sweetened just enough to balance out the flavors. If you prefer a much sweeter dessert, I recommend increasing the sugar to 3/4 of a cup. The pumpkin not only gives this cake a great fall feel, it also creates a moist, flavorful cake without it being too heavy.
The pumpkin cake is topped with a pecan streusel. Pecans and pumpkin are one of my favorite combinations for the fall. This Vegan Pumpkin Cake is light, moist, and not too sweet.
For the pecan streusel:
For the cake: