Vegetarian Pumpkin Crumble Cake Recipe | Yummly

Vegetarian Pumpkin Crumble Cake

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Pumpkin cakes are wonderful in the fall, when you may yearn for the warming spices that are usually part of the flavor profile. In this recipe, mashed cooked pumpkin is combined with honey, oranze zest and juice, and sure enough, ample spices: ground cinnamon, ginger, nutmeg, and cloves. As if that wasn't enough, the cake is topped with a classic crumble mixture with a twist (peanuts are added along with the walnuts), which also includes cinnamon and brown sugar.


  • 1/4 cup flour
  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons oil
  • 1/2 cup chopped walnuts
  • 1/2 cup peanuts (chopped)
  • 450 grams pumpkin (cooked and mashed)
  • 3/4 cup soy milk
  • 1/2 cup oil
  • 1 1/2 cups sugar
  • 3 tablespoons honey
  • 1 orange (zested)
  • 1/2 Orange (juiced)
  • 2 2/3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
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    1. Preheat oven to 180°C (approximately 350°F).
    2. Grease a baking dish and line with parchment paper.
    3. For the crumble. In a bowl, mix (with fingertips or a pastry blender) flour, brown sugar, cinnamon and oil until it resembles coarse crumbs.
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