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Pumpkin Crumb Cake {Vegan/Gluten free}

The perfect fall breakfast or snack...light pumpkin cake topped with a nutty topping.
Prep Time 15 mins
Cook Time 35 mins
Servings 16 servings


  • 8x8 baking pan
  • Mixing bowls


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


  • Grease an 8x8 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.


Original recipe by La Casa de Sweets