This is the recipe that started it all. The ah-ha moment that great vegan & gluten free was possible. And eventually that I would open a bakery in Los Angeles to share it with everyone.

This cake is not too sweet. Very pumpkin spice-y and super comfort-food.  It’s dessert or breakfast or sneak-a-thin-slice-when-no-ones-looking.

You can sub in coconut nectar for a low-glycemic sugar-free version with fabulous results. For the almond meal I prefer with skins to blanched. It provides more fiber and a better texture. Feel free to swap out the crumb topping pecans for walnuts too. I love it both ways. And while these instructions are for a large coffee cake shape, you can make small or large loaves with this as well. Adjust your baking time to higher or lower depending on the height of your batter in the pan you choose. Message us with any questions or comments –  I’d love to hear from you

Happy Fall!

Print Recipe

Pumpkin Crumb Cake

Course

Cakes, Muffins and Sweet Breads, Specialty

Cuisine

Breakfast, Dessert, Gluten-Free, Vegan

Prep Time

15 Min

Cook Time

65 Min

Servings

People

Ingredients

• 1 1/4 Cups Almond meal Natural not blanched
• 3 1/2 Cups Karma Baker Flour Blend Or your own gf brand (results will vary tho)
• 3 Tsp Aluminum Free Baking Powder
• 2 tsp Baking Soda
• 2 tsp Organic Cinnamon
• 1 Tsp Nutmeg
• 1/4 Tsp All Spice
• 2 Cups Organic brown sugar
• 30 Oz Organic Canned pumpkin purée 2 15oz cans
• 2 tsp Good quality Madagascar Vanilla
• 1 1/2 Cups Organic Coconut Oil Warmed and melted before measuring.

Egg replacer

• 3/4 Cups warm water
• 2 TBL Egg replacer Ener-G brand preferred

Crumb Topping

• 1/2 Cup Organic brown sugar
• 1/4 Cup Karma Baker Organic Gluten Free Flour
• 1/4 Cup Chopped pecans
• 1/4 Cups Organic Coconut Oil Unscented
• 1 Tsp Organic Cinnamon

Course Cakes, Muffins and Sweet Breads, Specialty Cuisine Breakfast, Dessert, Gluten-Free, Vegan Prep Time 15 Min Cook Time 65 Min Servings People Ingredients 1 1/4 Cups Almond meal Natural not blanched 3 1/2 Cups Karma Baker Flour Blend Or your own gf brand (results will vary tho) 3 Tsp Aluminum Free Baking Powder 2 tsp Baking Soda 2 tsp Organic Cinnamon 1 Tsp Nutmeg 1/4 Tsp All Spice 2 Cups Organic brown sugar 30 Oz Organic Canned pumpkin purée 2 15oz cans 2 tsp Good quality Madagascar Vanilla 1 1/2 Cups Organic Coconut Oil Warmed and melted before measuring. Egg replacer 3/4 Cups warm water 2 TBL Egg replacer Ener-G brand preferred Crumb Topping 1/2 Cup Organic brown sugar 1/4 Cup Karma Baker Organic Gluten Free Flour 1/4 Cup Chopped pecans 1/4 Cups Organic Coconut Oil Unscented 1 Tsp Organic Cinnamon

Instructions

1. Preheat oven to 350 Line the bottom of a 10" spring form pan with parchment paper. aside.
2. Combine the warm water and egg replacer powder in a small bowl, whisk for a minute and set
3. In a large bowl combine the first 6 dry ingredients and stir until incorporated. Set aside. In a large mixing bowl, blend the coconut nectar sugar, pumpkin puree, vanilla and warmed, liquid coconut oil. Once the wet ingredients are well mixed, add in the dry mixture and egg replacer. Blend on low for 1 minute. Then on Medium speed for 2 minutes. Spread batter into prepared pan, it should be 3/4 of the way full. Top with Crumble Topping mixture.

   
4. CRUMB TOPPING 1/2 c brown sugar 1/4 c Celine’s GF Flour Mix*** 1/4 c chopped pecans 1/4 c coconut oil (warm, liquid) 1 tsp cinnamon Mix Crumb topping ingredients until it resembles wet sand and sprinkle on cake batter.

   
5. Bake at 350 for 65 minutes. Test the center for doneness with a sharp knife, if should come out free of wet batter but still be moist and not clean.

   

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