Meaningful Eats
Gluten-Free Pumpkin Crumb Cake
16 servings
This gluten-free pumpkin crumb cake is my dream fall baking project! It features a moist, lightly spiced pumpkin cake piled high with a soft brown sugar crumb topping. Every bite has just the right balance of pumpkin spice and sweetness.
Ingredients
Crumb Topping
- ½ cup (106g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (113g) butter, melted
- 1¼ cups (187g) gluten-free measure-for-measure flour
Dry Ingredients
- 1⅓ cups (200g) gluten-free measure-for-measure flour
- ½ cup (106g) brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Other
- 2 large eggs
- 1 cup (226g) pumpkin purée
- ⅓ cup (80ml) milk of choice
- ½ cup (120ml) neutral oil
- 1 teaspoon vanilla extract
Glaze
- 1 cup (120g) powdered sugar
- 1 tablespoon milk of choice
- 1 teaspoon vanilla extract
- pinch of kosher salt
Instructions
- For the crumb topping: In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon and salt. Add the melted butter and mix to combine.
- Add the gluten-free flour and use a fork to mix until large crumbs form. Do not use a spoon or overmix, or the mixture will become pasty. Cover with plastic wrap.
- For the pumpkin cake: Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper and spray with cooking spray.
- In a large bowl, whisk together the gluten-free flour, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
- In a medium bowl, whisk together the eggs, pumpkin, milk, oil and vanilla.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined and no dry flour streaks remain.
- Pour the cake batter into the prepared pan and smooth the top. Scatter the crumb topping evenly over the cake, keeping some of the crumbs in larger pieces.
- Bake for 35–40 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let the cake cool completely before topping with the glaze.
- For the glaze: In a medium bowl, whisk together the powdered sugar, milk, vanilla and salt until smooth. Add more powdered sugar if the glaze is too thin or more milk if the glaze is too thick.
- Drizzle the glaze over the cooled cake and slice into squares.
Video
Notes
Gluten-Free: Use a high-quality gluten-free flour that contains xanthan gum. I find King Arthur gluten-free measure-for-measure works best!
Dairy-Free: Use your favorite dairy-free butter and milk of choice.
Nut-Free: This recipe is nut-free!
To Make-Ahead: I don't recommend making the batter ahead of time since this cake includes baking soda and powder for the perfect rise.
To Store: Cool and store the cake in an airtight container for up to 3 days at room temperature. The crumb topping is best during the first 1-2 days!
To Freeze: Freeze the unglazed cake tightly covered in plastic wrap and foil or in an airtight container. It will keep in the freezer for up to 3 months. Thaw at room temperature for 2-3 hours, then glaze.
Nutrition
Calories: 312kcal | Carbohydrates: 46g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 311mg | Potassium: 78mg | Fiber: 3g | Sugar: 32g | Vitamin A: 2601IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg