Add your dry ingredients to a bowl and whisk to blend.
Add the wet ingredients to a smaller bowl and whisk to blend.
Pour the wet ingredients into the dry ingredients.
Mix the wet and dry ingredients together into a cake batter. I never use an electric or standing mixer when making gluten free cake...they tend to overmix your cake batter.
Spread the cake batter into a greased 8x8 pan.
Mix the crumb topping and use a pastry blender to cut in the cold butter. It will look like it is filled with small crumbs when it is blended.
Sprinkle the crumb streusel topping over the cake batter then sprinkle the chopped pecans over the crumb topping.
Bake this gluten free pumpkin streusel cake for 25-30 minutes until done.
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
Cool and enjoy!
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan butter and substitute oil for the butter in the cake mix.
I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk. To make this gluten free spice cake nut-free, omit the pecans and use non-dairy nut-free milk.
I recommend pumpkin puree. Do not use pumpkin pie filling.
Do not use a standing/electric mixer or it will overmix your batter.
This cake will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.