Soft, fluffy pumpkin cake bars topped with a sweet and nutty oat crumble. The perfect pairing with a warm pumpkin spice latte.

Pumpkin Cake Crumble Bars [Vegan]



Cooking Time




For the Cake: 

  • 1 tablespoon flaxseed meal
  • 2 tablespoon water
  • 3/4 cup pumpkin puree
  • 1/4 cup softened coconut oil
  • 1/2 cup non-dairy milk
  • 1/2 cup coconut sugar
  • 1 1/2 cups almond flour
  • 1 1/2 teaspoon pumpkin spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the Crumble:

  • 2/3 cup almond flour
  • 1/4 cup rolled oats
  • 3 tablespoon melted coconut oil
  • 2 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon


  1. Preheat the oven to 350°F. Grease or line an 8×12 baking dish with parchment paper. To a small bowl, combine flaxseed meal and water. Set aside for 5 minutes to thicken.
  2. To a large mixing bowl, add flax egg, pumpkin puree, coconut oil, non-dairy milk, and coconut sugar.
  3. Whisk until smooth and creamy. Add flour, pumpkin spice, baking soda and powder, and salt. Use a wooden spoon or spatula to stir until a smooth and thick batter forms.
  4. To a separate bowl, combine almond flour, oats, melted coconut oil, maple syrup, and cinnamon to form the crumble.
  5. Add cake batter to the prepared baking dish. Sprinkle over the crumble. Bake for 30-35 minutes until top is golden brown. Important! Allow to cool for 10 minutes before slicing into 12 even bars.