~ Use canned or fresh pumpkin puree here, NOT canned pumpkin pie filling. Don’t skip the step of soaking the flax in the water, or the texture may not be as expected. ~ The ground flax acts as an egg replacer here. 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.īake for 35-40 minutes, taking care not to burn the crumb topping. The topping mix should be wetter than a streusel topping. Pour oil mixture over flour mixture and mix with a fork until crumb topping forms.

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

Line a 9”x 9” cake pan or baking casserole with parchment paper. 3 flax eggs, 3 Tbsp ground flax seeds soaked in 9 Tbsp warm waterġ/3 cup melted refined coconut oil or canola oilġ 1/2 cups flour or 1 1/3 cup GF 1:1 flour blend

Pumpkin crumb cake