Pumpkin Crumble Loaf Cake

This pumpkin crumble cake has quickly become one of my absolute favourite autumn treats! I love pumpkin bread, but the crumble topping and espresso icing drizzle really takes this recipe to the next level. 

This loaf cake is so easy to make and of course, dairy-free, egg-free and vegan-friendly.

If you don't like coffee, feel free to substitute the espresso for water to make the icing.

My favourite egg replacers in all of my bakes are flax egg or aquafaba (chickpea brine), both work perfectly in almost any bake when replacing egg, and they both make cakes soft and fluffy!

You can use any milk in this recipe; I always use soy or oat milk.

You can find more vegan-friendly recipes over on my Instagram @veganshannon as well as a video on how to make this recipe.

- PUMPKIN CRUMBLE LOAF -

You will need:

- 120g pumpkin puree
- 220ml soy milk
- 1 flax egg (1 tbsp flaxseeds + 3 tbsp water)
- 1 tsp vanilla extract
- 220g caster sugar
- 1 tsp baking powder
- 250g self-raising flour
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tbsp ground cinnamon
- 100g dairy-free chocolate chips

For the crumble topping:

- 160g plain flour
- 50g caster sugar
- 35g brown sugar
- 85g df butter
- 100g icing sugar
- 1/2 tbsp of espresso, optional

Method:

1. Preheat the oven to 180°C and line a loaf tin with parchment paper.
2. Combine the pumpkin puree and milk in a large mixing bowl.
3. Add the flax egg and vanilla extract and mix again.
4. Add the caster sugar, self-raising flour, baking powder and spices to the same bowl and mix to create a smooth cake batter.
5. Fold the chocolate chips into the mixture before pouring the mix into the lined loaf tin.
6. Make the crumble by mixing the flour, caster sugar and brown sugar together in a bowl. Add the butter and use your fingers to create crumbs.
7. Sprinkle the crumble topping on top of the loaf before baking in the oven for 1 hour.
8. Allow the cake to cool completely.
9. Make a shot of espresso and allow it to cool before you make the icing.
10. Add the icing sugar to a bowl and gradually add tiny amounts of the espresso, whisking as you go until you make a smooth and runny (but not too thin) icing. You can substitute the espresso for water if you dislike coffee.
11. Drizzle the icing on top of the loaf and enjoy!