Ingredients
Scale
- 1 ½ cups gluten-free flour blend
- 1 cup canned pumpkin (unsweetened)
- ¾ cup coconut sugar or maple syrup
- ½ cup plant-based milk (almond, oat, or soy)
- ½ cup coconut oil or vegan butter, melted
- 2 teaspoons baking powder (gluten-free)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or baking dish with vegan butter or coconut oil.
- In a large mixing bowl, combine the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin, coconut sugar, plant-based milk, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until well combined.
- Pour the batter into your prepared baking dish and spread evenly.
- Prepare the crumbly topping by mixing a little gluten-free flour, coconut sugar, and vegan butter or coconut oil until crumbly.
- Sprinkle the topping evenly over the batter.
- Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for at least 15 minutes before slicing and serving. Enjoy warm or room temperature.
Notes
- Use high-quality canned pumpkin for a richer flavor.
- Do not overmix the batter to keep the cake light and fluffy.
- Ensure your oven is properly preheated for even baking.
- Feel free to add spices like ginger or cloves for variation.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal Kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg