How to ensure the cake is moist?

The recipe uses pumpkin puree, softened coconut oil, and non-dairy milk to create a smooth, thick batter, ensuring a moist cake base for these bars.

What makes the crumble topping crunchy?

The crumble is made with almond flour, rolled oats, melted coconut oil, and maple syrup, which bake together to form a golden brown, crunchy texture over the cake.

Can I substitute the flaxseed meal in this recipe?

The flaxseed meal combined with water forms a flax egg, essential for binding the cake batter. For best results, stick to flaxseed meal or a commercial egg replacer designed for baking.

Why is it important to cool the bars before slicing?

Allowing the Pumpkin Cake Crumble Bars to cool for at least 10 minutes after baking helps them set, making them easier to slice into clean, even bars without crumbling.

How should I store leftover Pumpkin Cake Crumble Bars?

Once completely cooled, store the bars in an airtight container at room temperature for a few days, or refrigerate to extend their freshness for up to a week.

6 years ago

Pumpkin Cake Crumble Bars
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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Close-up of golden brown vegan Pumpkin Cake Crumble Bars, sliced into squares and arranged on a serving plate, showing the cake base and crunchy oat topping.

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Discover more recipes with these ingredients

Pumpkin Cake Crumble Bars

Dairy Free

Vegan

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

Ingredients You Need for Pumpkin Cake Crumble Bars [Vegan]

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

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How to Prepare Pumpkin Cake Crumble Bars [Vegan]

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.
To a large mixing bowl, add flax egg, pumpkin puree, coconut oil, non-dairy milk, and coconut sugar.
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.
To a separate bowl, combine almond flour, oats, melted coconut oil, maple syrup, and cinnamon to form the crumble.
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.