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Pumpkin Crunch Cake with Apple Cider Glaze


  • For the cake:
  • 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
  • For the glaze:
  • 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 all-purpose flour to coat. Set aside.
  2. To make the crunch, use your hands to tear up the Soft Baked Snickerdoodle cookies into a small pieces and mix in the pumpkin seeds. Set aside.
  3. 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.
  4. In another small bowl whisk together the flour, cinnamon, baking powder and salt.
  5. Pour the flour into the pumpkin bowl and whisk until smooth.
  6. Sprinkle the cookie crumble into the bottom of the bundt pan and then pour the cake batter over the top. Place in the oven to bake for 38-40 minutes until a toothpick inserted into the middle of the cake comes out clean.
  7. Let cake cool inside pan for 20 minutes then invert onto cooling rack, cool completely.
  8. Lastly, whisk together the apple cider, powdered sugar, cinnamon and melted vegan margarine. Drizzle over the top of the cake and serve!

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