Friday, April 4, 2008

Pumpkin Crumb Cake with Pecan Struesel

Veganomicon strikes again! Tonight's Friday night treat was this subtly spiced and delightfully moist cake with a sweet and crunchy struesel topping. Delicious! I drizzled a thin icing over top to make it a wee bit more photogenic. Besides wanting a tasty treat after finishing my final history lecture for the academic year, I had another motive for baking tonight. In my quest to make veganism more visible and more palatable, I am going to man a vegan baking table at our sons school's annual spring fair. All proceeds will go to the school, and I will include a card with a link to my blog with every cupcake, loaf of bread, slice of cake, etc. I think vegan cupcakes will indeed take over the world.