Cinnamon-spiced pumpkin cake is topped with a nutty crumb topping for a great fall-time breakfast or snack. Your house is going to smell amazing when you bake this, and as an added bonus, you can make the whole recipe in just one bowl.
Pumpkin Crumb Cake {Vegan/Gluten free}
The perfect fall breakfast or snack…light pumpkin cake topped with a nutty topping.
Equipment
- 8×8 baking pan
- Mixing bowls
Ingredients
Pumpkin Cake
- ¾ cup pumpkin puree homemade or store-bought
- ¾ cup coconut sugar or brown sugar
- ¼ cup melted coconut oil
- ¼ cup non-dairy milk
- 2 tbsp molasses
- 1 ¼ cup gluten free flour I use Bob's Red Mill 1-to-1
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- pinch of salt
Crumb Topping
- ½ cup chopped pecans
- ¼ cup unsweetened shredded coconut
- ¼ scant cup gluten free flour
- ¼ cup coconut sugar or brown sugar
- ¼ tsp baking powder
- ¼ tsp ground cinnamon
- pinch of salt
- ¼ cup melted coconut oil
Instructions
- Grease an 8×8 baking dish and preheat the oven to 375°.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, melted coconut oil, milk and molasses until smooth.
- With a spatula, stir in the flour, baking powder and spices until combined.
- Pour the batter into the greased baking dish, and smooth the top with the spatula. Set aside while you make the crumb topping.
- To make the crumb topping, combine all the topping ingredients except the melted coconut oil in a bowl, stirring with a spatula until combined. Add in the melted coconut oil and stir until it resembles course wet sand. If your topping is too wet, stir in 1 tbsp of flour. If it's too dry, add in a splash more of melted coconut oil. The topping will vary depending on the type of coconut and size of the chopped nuts you use.
- Lightly press the crumb topping on top of the cake batter. Bake at 375° for 30-35 minutes. Let cool completely before serving.
Notes
Original recipe by La Casa de Sweets
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