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1
Preheat oven to 350F
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2
Mix the 2 cups flour, 4 1/2 teaspoons of egg replacement powder, baking powder and baking soda in a bowl.
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3
Cream the 1 cup margarine and 3/4 regular sugar in another bowl.
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4
Mix the vanilla extract into the margarine and sugar.
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5
Combine 1 cup soy milk with 1 tablespoon apple cider vinegar in a separate bowl, let stand 5 minutes or until curdled.
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6
Mix dry ingredients into the wet add 3 cups pumpkin puree followed soy milk, vinegar mixture.
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7
In a medium bowl, Mix 1 cup pumpkin puree, 1/2 cup vegan cream cheese, 1 1/2 teaspoon egg substitute, 1/4 cup sugar and 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves.
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8
In a small bowl, Mix the 1/2 cup flour, 1/4 dark brown sugar, 1 cup rolled oats, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves and butter until they for crumbs.
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9
Mix the nuts into the streusel.
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10
Pour half of the batter into a greased baking dish.
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11
Sprinkle on half of the streusel.
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12
Pour the pumpkin mixture on next.
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13
Pour the remaining batter on top.
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14
Sprinkle on the remaining streusel.
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15
Bake in a prepared cake pan until a toothpick pushed in to the center comes out clean, about 50- 60 minuets.
