Pumpkin Crumb Cake

Say hello to the fall cake of my dreams: Pumpkin Crumb Cake.

With a moist and tender cake base that tastes like pumpkin pie, and a thick and messy crumb topping, I just can’t get enough! It’s perfect for breakfast, brunch, and for that 3 o’clock slump with a pumpkin spice latte (non-dairy of course). If you can, take a slice outside and enjoy the colors, sounds, scents, and tastes of fall. You can thank me later. 😉

✖️RECIPE Pumpkin Crumb Cake: 

Cake ingredients:

3 flax eggs, 3 Tbsp ground flax seeds soaked in 9 Tbsp warm water

1 cup pumpkin purée 

1/3 cup melted refined coconut oil or canola oil

1/2 cup maple syrup 

1 teaspoon vanilla extract

1 1/2 cups flour or 1 1/3 cup GF 1:1 flour blend 

1 1/2 tsp pumpkin pie spice 

1 tsp baking soda

1 1/2 tsp baking powder

1/2 teaspoon salt

Crumb Topping Ingredients:

1 cup almond flour

1 cup flour

1/2 cup coconut sugar

1 teaspoon pumpkin pie spice

6 Tablespoons melted refined coconut oil 

1/2 teaspoon vanilla extract

4 Tablespoons maple syrup

Instructions:

Preheat your oven to 350 degrees. Line a 9”x  9” cake pan or baking casserole with parchment paper. 

In a medium bowl mix your flax seeds and water. Set aside for a few minutes while you gather your other ingredients. Check on your flax egg. It should have thickened. Now add the In a pumpkin, oil, maple syrup and vanilla to the flax mixture and mix well. In a large bowl whisk flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.  Make a well in the center of the dry ingredients and stir in wet ingredients until just blended.  Pour into your parchment lined baking dish. Set aside. 

Now make your crumb topping. In a medium bowl whisk together the almond flour, flour, coconut sugar and pumpkin pie spice. In a small bowl whisk coconut oil, vanilla extract and maple syrup. Pour oil mixture over flour mixture and mix with a fork until crumb topping forms. The topping mix should be wetter than a streusel topping. If it is grainy and doesn’t easily form large chunk almost like cookie dough, add additional oil and maple syrup by the teaspoon until it does! Using your fingers, pinch crumb topping into chunks and press gently into the pumpkin cake batter. 

Bake for 35-40 minutes, taking care not to burn the crumb topping. Let cool completely before slicing. Enjoy! 

Recipe Notes:

~ The ground flax acts as an egg replacer here. Don’t skip the step of soaking the flax in the water, or the texture may not be as expected.

~ Use canned or fresh pumpkin puree here, NOT canned pumpkin pie filling.

~ I tested this recipe with a few different flours. We prefer using all purpose or spelt flour here, but whole wheat pastry, white wheat, and a gluten free 1:1 blend work as well!

~ I also tested this recipe with both melted refined coconut oil and canola oil. We prefer the texture of the crumb topping made with the refined coconut oil, but canola oil is a great substitute, especially you have a coconut allergy.

~ If you only have unrefined coconut oil, you can definitely use it, but it will leave a coconut flavor in your cake. I love refined coconut oil because it has no coconut flavor.