Vegan Pumpkin Cake with Vegan Cranberry-Walnut Streusel

Yield: one 9 x 13″ cake

This is the moistest cake you may ever eat. And it becomes even more so as it sits (well covered of course).

The cake was inspired by a recipe I saw for a dried cranberry-nut pumpkin cake. I didn’t think the dried cranberry and nuts sounded very good in the batter. So, thinking that I wanted to make something that didn’t require frosting, but that was more than just a “naked” cake, I thought of a streusel topping. Then it occurred to me that I could add the dried fruit and nuts to the streusel. Eureka! Goldilocks would agree that the combination is just right.

I crave this cake perhaps most especially at breakfast because it functions well as a coffeecake. But I hope you will enjoy it anytime you please!

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email


  1. That looks truly awesome. What better thing to have for breakfast than cake?? 🙂

  2. Heather Iacobacci-Miller

    Oh my. Now if only this had been in my house this morning rather than on the computer screen! I am normally not a big cake fan, but this sounds fantastic.

  3. Um, that looks terrific and I love the idea of the streusel on top. Besides, anything that means cake for breakfast gets high marks in my books! 🙂

  4. Trinity (of haiku tofu)

    The streusel looks amazing!!! I wish I had a can of pumpkin! Maybe after the snow melts…

  5. Ricki, Heather, K and Trinity~
    Coming from you folks, I consider this a top endorsement of the cake! Ricki and K, my mom would occasionally let us have dessert for breakfast when we were kids and I've always loved the idea. And, Heather, think of it more as a coffeecake. Plus, it's so moist that it's not that "cakey." Trinity, we've not had weather like you probably have, but we have had more snow than I can remember with more on the way. I don't like to drive in it so I was able to make this cake with just what I had in the house. Lucky me! Cheers everyone!

  6. oh yum yum yummers…and I swear it's been decades since I've even entertained the idea of coffecake and/or cake for breakfast…have to try this.
    Looks so beautiful too.

  7. I know! I made it for our administrators for an early Valentine's Day present. If I'd made it for us, I would have surely eaten the whole thing. They all seemed to love it and, honestly, it is so moist that it doesn't really have the texture of cake; almost a cross between cake and "cheesecake"–really incredible, if I do say so. Ah, the alchemy of baking!

    Happy Valentine's Day to you and BD who is, I hope, making you Vegan Red Velvet Pancakes tomorrow!

  8. Woohoo! My very first attempt at making a baked good of this sort and especially vegan and it was the best I have EVER tasted! Thank you so much! I cut the sugar in half and used brown sugar and it was delicious! Almost made it gluten free using mostly brown rice and millet flour mixed with a lil wheat for the cake and only millet for the topping and was just so divine! Also included some cranberries in the cake mix as well as the topping. YUMMIEST!!!! Did I say thank you?!!!

  9. Congratulations! Welcome to the addicting world of vegan baking. Your enthusiasm is so infectious! Very good to know that a less sweet version is still tasty. And, for the gluten-sensitive (which I, fortunately, am not), thank you for posting the results of your successful "test." Truly one of the joys of cooking is making a recipe one's own and then, of course, sharing. Cheers!

Leave a Reply

Site developed by IYPS

Featuring Recent Posts WordPress Widget development by YD