Go Back

Pumpkin Crumb Cake

Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Course Cakes, Muffins and Sweet Breads, Specialty
Cuisine Breakfast, Dessert, Gluten-Free, Vegan
Servings 12 People


  • 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


  • 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.