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Apple Cider Glazed Pumpkin Crunch Cake

makes 1 cake
prep time 1 hour



  • 5 Enjoy Life Foods Soft Baked Snickerdoodle Cookies
  • ¼ c. toasted pumpkin seeds
  • 3 flax eggs (3 T. flax meal with ½ c. + 1 T. hot water)
  • 15 oz. can pumpkin puree
  • 2 t. vanilla extract
  • ½ c. sunflower seed oil
  • ½ c. mashed banana, approximately 1 banana
  • ¾ c. cane sugar
  • 2 c. gluten-free all-purpose flour
  • 1 T. cinnamon
  • 1 t. baking powder
  • ½ t. salt


  • 1 T. apple cider or apple juice
  • 1 c. sifted powdered sugar
  • ¼ t. ground cinnamon
  • 1 t. melted vegan margarine


  1. Preheat oven to 350˚F. Brush the inside of a 10 cup bundt pan with oil and sprinkle with gluten-free flour to coat. Set aside.
  2. Create the flax eggs by mixing 3 T. flax meal with ½ c. + 1 T. hot water and set aside to thicken.
  3. To make the crunch, use your hands to tear up the Soft Baked Snickerdoodle Cookies into small pieces and mix in the pumpkin seeds. Set aside.
  4. Mix the cake by adding the flax eggs, pumpkin puree, vanilla extract, sunflower seed oil, mashed banana, and cane sugar into a large bowl. Whisk until blended.
  5. In another small bowl, whisk together the dry ingredients – gluten-free flour, cinnamon, baking powder, and salt.
  6. Pour the dry ingredients into the large bowl with the pumpkin mixture and whisk until smooth.
  7. Sprinkle the Snickerdoodle cookie crumble into the bottom of the bundt pan and then pour the cake batter over the top.
  8. Place in the oven to bake for 38-40 minutes until a toothpick inserted into the middle of the cake comes out clean.
  9. Let cake cool inside the pan for 20 minutes, then invert onto a cooling rack, cool completely.
  10. Lastly, whisk together the apple cider, powdered sugar, cinnamon, and melted vegan margarine. Drizzle over the top of the cake and serve!