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]

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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


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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