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
Pumpkin Crumb Cake
Preheat oven to 350
Line the bottom of a 10" spring form pan with parchment paper.
Combine the warm water and egg replacer powder in a small bowl, whisk for a minute and set
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.
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.
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.