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Vegan pumpkin spice crumb cake



  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground all spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegan butter, melted


  • 2 tablespoons golden flax meal or regular ground flax meal
  • 3 tablespoons water
  • 1 3/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground all spice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/3 cup vegan butter, softened to room temperature
  • 1/3 cup plain vegan cream cheese, softened to room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup canned pure pumpkin puree
  • 1 teaspoon vanilla extract


  • 8 x 8 or 9 x 9 inch square metal cake pan


  1. Preheat the oven to 350°F.
  2. Line a metal cake pan with two pieces of parchment paper cut to match the width of the pan. Overlap them in each direction, covering all sides of the pan. The excess overhang will help lift the cake out of the pan. Alternatively you can grease the entire pan with vegan butter instead of using parchment.
  3. To make the crumb topping, combine the all-purpose flour, cinnamon, all-spice, nutmeg, ginger, brown sugar, and granulated sugar together with a fork. Fold in melted butter with the fork until just mixed. It should remain crumbled, so don’t overmix. Set this aside while you make the cake.
  4. To make the pumpkin spice cake, combine flax meal and water in a small mixing bowl, and set aside to thicken. 
  5. In a mixing bowl, whisk together all-purpose flour, ground cinnamon, all-spice, nutmeg, ginger, baking powder, baking soda, and sea salt.
  6. In the bowl of a stand mixer with the paddle attachment, or in another large mixing bowl if using a hand mixer, cream together vegan butter, cream cheese, brown sugar, and granulated sugar for about 1 to 2 minutes. Once combined and smooth, add pumpkin puree, vanilla extract, and thickened flax mixture and continue mixing on medium-low speed for about another minute until well combined. On low speed gradually add in the flour mixture in thirds and continue mixing, gradually increasing the speed slightly until the cake batter is well combined. 
  7. Because the cake batter is slightly thick and sticky, I use a spatula to scoop large portions of it in each corner of the pan and then in the center. Then spread it out in an even layer with an offset spatula out to the edges and corners. Use your hands to add the crumb topping evenly on top and gently press it into the cake so it sticks. 
  8. Bake for 50 to 55 minutes or until the topping is golden brown and a toothpick comes out clean from the center. Allow the cake to cool in the pan placed on a wire rack until it’s not as hot and you can easily lift it out of the pan with the parchment paper overhang. It’s best and easiest to let this cool completely before slicing and serving. 

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