Almond Caramelized Pecan Crumb Cakes [Vegan]

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.

Contents

Almond Caramelized Pecan Crumb Cakes [Vegan]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:For the Almond Batter: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:For the Cupcakes:Almond Caramelized Pecan Crumb Cakes [Vegan]

Almond Caramelized Pecan Crumb Cakes [Vegan]

Ingredients You Need for Almond Caramelized Pecan Crumb Cakes [Vegan]

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 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!!