Pumpkin White Chocolate Crumble

Written by Anna Awada on 21st October 2020

Gluten Free, Vegan options


Cake Ingredients:

1 1/3 cup Gluten Free Flour

1 teas baking soda

1 1/2 teas baking powder

1/2 teas salt

1/2 teas cinnamon

1/4 teas ground nutmeg

1/8 teas ground ginger

3 eggs (or flax eggs works as well for vegan option)

1 cup Pumpkin puree

1/3 cup melted coconut oil

1/2 cup agave syrup

1 teas vanilla extract


Crumble Top Ingredients:

1 cup Gluten Free Flour

1 cup almond flour

1/3 cup coconut sugar or granulated sweetener of choice

1/2 teas cinnamon

1/4 teas ground nutmeg

Dash ground ginger

1/2 teas vanilla extract

3 tablespoons maple syrup

5 tablespoons melted coconut oil or butter


Pumpkin White Chocolate Crumble


Preheat oven to 350 F. Line a 9 x 9 inch square cake tin with parchment paper. In a bowl, mix all dry ingredients (flour, baking soda, baking powder, spices and salt) and set aside. Mix all the wet ingredients for the cake (eggs, pumpkin puree,  melted coconut oil,  agave syrup, vanilla extract). Slowly add in the dry into the wet ingredients until thoroughly mixed. Pour into cake tin and evenly smooth.

For crumble top, Mix all ingredients together with a fork. Using your hands, sprinkle crumble evenly all over top of cake.

Bake on the middle of the oven for 35-40 minutes. Check frequently as not the burn the top crumble.


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