Preheat oven to 350Line the bottom of a 10" spring form pan with parchment paper. aside.
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.
CRUMB TOPPING1/2 c brown sugar1/4 c Celine’s GF Flour Mix***1/4 c chopped pecans1/4 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.