Pumpkin Cinnamon Streusel Cake


For the cinnamon streusel:

  • 2/3 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons cold soy margarine, cut into small chunks

For the cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup soy margarine, at room temperature
  • 1 cup packed light brown sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree
  • 1/2 cup Tofutti Better than Sour Cream

For the glaze:

  • 1/2 cup powdered sugar, sifted
  • 2 teaspoons almond milk
  • 1 teaspoon vanilla extract


  1. Preheat an oven to 350°F. Grease a 9-inch springform pan or a 9-inch cake pan with cooking spray. Set aside.
  2. To make the streusel: Combine the flour, brown sugar, cinnamon, and salt.
  3. Add in the margarine, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.
  4. To make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, cornstarch, and salt.
  5. In another bowl, beat together the margarine and brown sugar on medium-high speed until well combined.
  6. Add in the vanilla extract and water. Add the pumpkin puree and Tofutti Better than Sour Cream and mix until just combined.
  7. Slowly add in the flour mixture. The batter will be thick.
  8. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter.
  9. Spread the remaining batter over the streusel and top with the remaining streusel.
  10. Bake until a toothpick inserted into the center of the cake comes out clean, approximately 35 – 40 minutes.
  11. Transfer the pan to a wire cooling rack and let cool for 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
  12. Prepare the glaze while the cake is cooling. In a small bowl, whisk together powdered sugar, milk, and vanilla. Drizzle over the top of the cake. Cut into wedges and serve.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.