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Preheat oven to 350°F. Grease a round 9-inch cake pan. I recommend this springform pan so you can remove the cake from the pan without the crumble topping falling off.
In a small bowl, combine all of the crumble topping ingredients except for the flour. Stir to combine.
Use a rubber spatula to mix in the flour. The topping should be thick and crumbly. Place the crumble in the fridge for later.
In a large bowl, sift together gluten free all-purpose flour, oat flour, coconut sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and xanthan gum (if your flour doesn’t contain it).
Add the pumpkin puree, dairy free milk, maple syrup, avocado oil, and vanilla to the bowl and stir until combined.
Pour the cake batter into the prepared baking dish.
Add all of the cinnamon sugar filling ingredients to a small bowl and stir to combine.
Spoon the filling mixture over the cake and use a knife to swirl the filling throughout the cake.
Add the crumble topping evenly over the top of the cake.
Bake for 45-50 minutes or until a toothpick comes out clean.
To make the icing, just combine the icing ingredients in a small bowl and mix. Add more powdered sugar or milk to get your desired consistency. Allow the cake to cool and optionally remove it from the pan (only recommended if using a springform pan). Then drizzle the icing over the cake.