Preparation Steps
- Preheat oven to 350F.
- Grease and flour a 9-inch spring form pan or a 9-inch cake pan with 3-inch sides (recommended by Williams Sonoma).
I used an Angel Food Cake Pan.
- For the streusel:- Combine the flours, brown sugar, cinnamon and kosher salt in a small bowl.
- Add Earth Balance Soy Free Spread into the dry ingredients.
- Work the spread into the mixture with your hands until the mixture looks like coarse crumbs.
- Add the pecans, combine.
Set aside.
- For the batter:- Measure your coconut milk and add the apple cider vinegar to it.
- Let it sit without mixing to become sour-creamy looking.
Set aside.
- In a medium bowl, sift together, or whisk the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and kosher salt.
- In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined.
- Add the mashed banana, scraping down the sides of the bowl with a rubber spatula when needed.
- Add the pumpkin puree and sour cream mixture and continue to mix on low speed.
- Add in the flour mixture.
- The batter will be quite thick which is how it should be.
- Note: If your batter is not thick for some reason add 1/4 cup of white rice flour.
- Spread half of the thick batter into the prepared pan.
- Sprinkle half of the streusel over the batter.
- Add the remaining batter over the streusel and spread the thick batter evenly.
- Evenly spread the remaining streusel over the batter.
- Bake 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Transfer the cake in the pan to your stovetop and let it cool for about 40 minutes.
- When cooled, remove the sides of the cake from the pan using a spreader type knife, or something that will not scratch your cake pan.
- Gently lift up the cake by pressing the removable bottom upwards.
- I then refrigerated the cake with the bottom part still holding the cake for about an hour.
- Transfer the chilled cake to a cake platter.
- Put pieces of wax or parchment paper under the edges of the cake to keep the glaze drips from making a mess of your platter.
- For the glaze:- In a glass bowl set over a small saucepan with simmering water, combine mini chips with Earth Balance spread.
- Mix often to get a glossy sheen.
- When completely melted take off the saucepan and let it cool for 5 minutes before glazing the cake.
- Using a large spoon drizzle melted chocolate over the top of the cake.
- Slowly pull out the papers along the cake.
- Serve chilled, or room temperature.