These Almond Caramelized Pecan Crumb Cakes are incredibly moist and delicious. They are egg free, gluten free ,and mildly sweetened with coconut sugar. There are a lot of ingredients in them, but it is SO worth it. A light, nutty muffin is topped with a buttery, crumble topping, and caramelized peanuts––it's absolutely heavenly. They are the perfect autumn treat and will make your home smell amazing. Serve these pecan crumb cakes with dairy-free half and half or coconut cream.
Almond Caramelized Pecan Crumb Cakes [Vegan]
Serves
10
Ingredients You Need for Almond Caramelized Pecan Crumb Cakes [Vegan]
For the Caramelized Pecans:
- 1 Cup Raw Pecan Pieces
- 1 Tablespoon Extra Virgin Olive Oil
- 1 1/2 Tablespoons Pure Maple Syrup
- 1/2 Teaspoon Sea Salt
For the Crumb Topping:
- 1/2 Cup and 2 Tablespoons Coconut Sugar – packed
- 1/4 Cup and 1 1/2 tablespoons butter
- 3 tablespoons millet flour
- 3 tablespoons white rice flour
- 2 tablespoons almond flour
- 1/2 cup caramelized pecans - ground
- 1/4 cup caramelized pecan pieces
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
For the Almond Batter:
- 1 cups almond flour
- 1/2 cup white rice flour - packed and leveled
- 1/4 Cup millet flour - packed and leveled
- 1/4 Cup tapioca flour - packed and leveled
- 2 tablespoons chia seeds ground (measure after grinding)
- 1/2 teaspoon baking soda – leveled
- 1/2 teaspoon agar powder
- 1/4 teaspoons sea salt
- 5 tablespoons filtered water
- 2 tablespoons chia seeds - ground (measure after grinding)
- 1/4 cup Dairy-Free Butter – room temperature
- 1/4 cup coconut oil or vegan butter
- 3/4 cup coconut sugar – leveled
- 1 tablespoon apple cider vinegar
- 1 teaspoon hazelnut or vanilla extract
How to Prepare Almond Caramelized Pecan Crumb Cakes [Vegan]
For the Caramelized Pecans:
- Preheat oven to 350°F and place rack in the middle of the oven. Prepare a baking sheet with parchment paper.
- Add all the ingredients to a cast iron or a saute pan and cook over medium heat.
- As soon as the syrup starts to bubble, stir continuously. They will start to get really sticky.
- When all the moisture is gone and the syrup in the pan just starts to become golden brown, remove from heat. (about 8 minutes)
- Spread onto a parchment-lined baking sheet. Separate them as best you can.
- Place the pecans in the oven on the middle rack for 8 minutes. Remove and let cool completely.
- In a food processor, grind half of the pecans to a fine crumble. Set aside.
For the Crumb Topping:
- In a small sauce-pan, melt the butter and coconut oil on medium-low.
- While butter/oil is melting, in a medium bowl, mix together the flours, sugar, ground and pieces of maple pecans, cinnamon and salt.
- When the butter/oil is melted add it to the flour and toss with a fork until moist clumps form. Set aside.
For the Cupcakes:
- Line a 10-muffin tin with paper muffin/cupcake liners.
- In a large bowl, mix together the flours, almond meal, baking powder, agar and salt.
- Mix well and set aside.
- Preheat the oven to 350°F.
- Add the water to a medium bowl and quickly whisk in the ground chia.
- Continue to whisk until it starts to pull away from the bowl. Set aside.
- Using an electric mixer with a paddle attachment, cream the sugar, butter, almond extract and apple cider vinegar until fluffy then add the chia egg and mix well.
- Make sure and scrape the sides and bottom. (Liquid will sometimes stay on the bottom.)
- Add the flour and mix well.
- Scoop the batter using a 1 ounces cookie scoop or 2 leveled tablespoons into in the cupcake liners.
- Add 1/2 ounces cookie scoop or 1 leveled tablespoon of the crumb topping.
- Break apart the crumb topping to cover the batter.
- Repeat steps
- Bake for 30 minutes. *Let cool completely!!
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About The Author
Stephanie McKinnie
See My Recipes Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was a teenager. She believes that beauty comes from the inside out. Eating organic, non-GMO high nutrient foods helps keep your body healthy, disease-free, feeling good, and looking young.
Her focus is on the beauty and creativity of food, wine, recipe development, styling, and photography. Check out more on her website, Cali Zona.
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