Pumpkin Crumb Cake

Do you feel totally bombarded with pumpkin recipes yet? It seems that come Autumn, every cook and their dog has a pumpkin recipe to share. I mean take a look at Pinterest these days…. I hope you can handle one more.

Pumpkin Crumb Cake {vegan}

First let me say, this is not one of those light as air cakes. It’s moist and dense and… I don’t know if you can call a cake this… hearty. It’s the kind of cake that you could eat for breakfast…. I’m not saying that I did or didn’t. I’m just saying you could. You know, if that’s your kind of thing 😉

Pumpkin Crumb Cake {vegan}

And just look at that crumb topping! Lightly spiced, with a delicate texture. Crumb topping perfection!… It occurred to me that I haven’t shared many recipes with crumb toppings, which is a shame because they really are wonderful. I love how they casually finish a cake and with so little effort. Way easier than frosting. Speaking of which, are you a crumb topping fan, or do you think that cakes were meant for frosting?

Pumpkin Crumb Cake {vegan}


Pumpkin Crumb Cake

Crumb Topping:
1/2 cup All-Purpose Flour
1/4 cup Sugar
1/2 tsp Cinnamon
1/4 cup Vegan Butter, cold (I use Earth Balance)

Stir together the flour, sugar, and cinnamon. Cut in the vegan butter until crumbly. Keep chilled until ready to use.

2 tbsp Ground Flaxseeds
1/4 cup water, warm
1 1/3 cup All-Purpose Flour
1 1/2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/3 cup Non-Dairy Milk (I used almond)
1/4 tsp Apple Cider Vinegar
1/4 cup Vegan Butter, softened
2/3 cup Sugar
1/2 cup Pumpkin Puree (not pumpkin pie filling)
1 tsp Vanilla Extract
1/2 tsp Maple Extract (optional)

Preheat oven to 375°F and prepare an 8×8 cake pan. I line the pan with parchment paper.

Stir together the flaxseeds and water. Set aside and allow to thicken.

Stir together the milk and vinegar. Set aside and allow to curdle.

Stir together the flour, baking powder, and cinnamon and pumpkin pie spice. Set aside.

Cream the vegan butter. Add sugar, pumpkin puree, vanilla, and flaxseed mixture. Beat until smooth. Add the flour mixture in 2 additions, alternating with the milk. Beat thoroughly after each addition.

Spoon batter into pan, and level the surface. Sprinkle the crumb topping evenly over the top.

Bake for 25 – 30 minutes, until an inserted toothpick comes out clean.

Cool on rack for 20 – 30 minutes before slicing. Can be served warm or at room temperature.


12 thoughts on “Pumpkin Crumb Cake

  1. lucylox

    Mmmm looks delicious. Being a Brit I’m far from convinced about pumpkin flavour in sweet things but this may be the recipe to make me give it a go!

    1. Starr

      Is pumpkin not used there? Or is it just not used in sweet stuff?… I used to think I didn’t like pumpkin, but that was because the only exposure I had to it was pumpkin pie (I’m not a fan). Once I tried it in cakes and breads, I was totally converted! 🙂

      1. lucylox

        It’s not used much – only in American recreations really – I must try sometime but something just holds me back! It just sounds odd!!!! X

    1. Starr

      I have not tried it, but I don’t see why you couldn’t substitute the flaxseed with ground chia seeds (I’m guessing that 1 teaspoon would be enough). If you want to avoid seed/nuts all together, you could maybe get away with using a 1/4 cup of soy or coconut yogurt. Hope this helps.

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