Prep Time: About 60 minutes total
Makes About 6 servings
I love crumb cake and being that it is pumpkin season, I thought I would try creating a vegan, gluten-free pumpkin crumb cake. While this was cooking up in my oven, the aroma swept through the house in a delicious way. And as a result, bellies started to rumble.
I had to play around a little bit with timing, since I have never made this pumpkin crumb cake before. I took it out of the oven after 25 minutes, but quickly learned it was not quite done. It went back into the oven for another 20 minutes and, viola, perfection!
This pumpkin crumb cake is packed with protein and antioxidants. The crumble on top is made from almonds, primarily. Almonds are loaded with protein and fiber as well as other nutrients. This article outlines the many health benefits of the almond.
The only sweetener in this pumpkin crumb cake is low glycemic coconut sugar. Aside from a meager tablespoon of agave nectar in the crumble, that is it. It has just the right amount of sweetness but none of the refined sugar or other offenders other crumb cakes may have.
Pumpkin is a great source of antioxidants. That makes it a great defender against chronic disease. Being someone who has been dealing with cancer, I am always on the quest to pack my diet with as many protective foods as I can fit on my fork. Pumpkin has a spectrum of health benefits. This article outlines them nicely.
I topped my pumpkin crumb cake with a nice scoop of vegan, coconut based ice cream. Yum doesn’t seem like strong enough a word. It was a heavenly combination!
Ingredients Needed to Make Pumpkin Crumb Cake
1 cup blanched almond flour
¼ teaspoon celtic sea salt
1 teaspoon cinnamon
1 tablespoon vanilla extract
1 tablespoon coconut oil, melted
1 tablespoon agave
1 1/2 cup gluten free flour
1/2 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Sea salt
1 teaspoon cinnamon
2 teaspoon pumpkin pie spice
1 cup canned pumpkin
2 chia eggs
¼ cup apple sauce
1 TBS pure vanilla extract
2 TBS Earth Balance, melted
How to Prepare Pumpkin Crumb Cake
In a medium bowl, combine almond flour, salt and cinnamon
In a smaller bowl combine vanilla, coconut oil and agave
Stir wet ingredients into dry
The texture will transform into a mixture that you can crumble
Preheat oven to 350 degrees
Grease a loaf pan with coconut oil
In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Add the pumpkin, chia eggs, applesauce, and vanilla, and mix until combined.
Spread the batter into the loaf pan and smooth out to coat the pan evenly.
Crumble the crumb mixture over the top of the pumpkin cake, evenly covering the cake
Pour the melted Earth Balance over the top of the crumble
Bake for about 45 minutes until a toothpick comes out clean when inserted into the middle of the cake
Let the pumpkin crumb cake cool for at least 10 minutes before trying to remove from the loaf pan to serve.
Delicious with a scoop of vegan vanilla ice cream or coconut whipped cream.
For more delicious plant based, gluten free recipes with no refined sugar, check out our recipes page on HealthTastesGood.com.