Pumpkin Cake with “Cream Cheese” and Crumb Topping


For me, Autumn brings on the the temptation to eat pumpkins… lots of pumpkins.  And, I am always tempted to eat cake… so, well, you see where it got me!  I did cheat and use the canned pumpkin in my cupboard… feel free to use fresh and cook it down. **  This cake is very moist, and the olive oil used in the batter adds a particularly unique taste to the finished product.  Since “Better than Cream Cheese” can be difficult to locate, it is alright to leave the “cheese” topping off, as the crumb topping alone compliments the pumpkin cake quite well.

Cream Cheese Topping: Optional

8 ounces of “Better than Cream Cheese”
1 eggs worth of EnerG egg replacer, prepared*
1 tsp vanilla extract
3 tbsp sugar
3 tbsp All purpose flour

Crumb Topping:

1 cup all purpose flour
1/2 cup sugar
4 tbsp Earth Balance Margarine or other vegan margarine

Pumpkin Cake:

2 1/2 cups all purpose flour
2 cups sugar
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp salt
2 eggs worth of EnerG egg replacer, prepared
1 1/3 cup canned pumpkin
1/3 cup Olive oil, melted Earth Balance, or any vegetable oil
2 tsp vanilla extract

Preheat oven to 350 degrees.  Grease and flour pan, about 8″ x 8″ or equivalent.

Make Cream Cheese Topping:
In small bowl, combine better than cream cheese, egg replacer, vanilla,  sugar and flour until smooth.  Set aside.

Make Crumb Topping:
In separate small bowl, combine flour and sugar.  Using hands, mix in Earth Balance until large, coarse crumbles are formed.  Set aside.

Make Cake Batter:
In large bowl, combine flour, sugar, baking powder, spices, and salt.  Mix thoroughly.  In center of flour mixture, make small well and add in egg replacer, pumpkin, oil, and vanilla extract.  Mix until well blended… about thirty strokes.

Spread pumpkin batter into prepared pan.  Drop teaspoonfuls of “Cream Cheese” mixture on top of pumpkin batter.  Sprinkle with Crumb Topping and place in center rack in oven.

Bake for about 45-55 minutes, or until knife inserted in center comes out with no pumpkin gooey-ness stuck to it.  (If you opt for the Cream Cheese topping- it will always stick to the knife .  As long as its not orange, it is done).  Serve warm or cold and store in covered container.


* For each egg needed, combine 1 1/2 tsp EnerG egg replacer with 2 tbsp water.  Froth vigorously with a fork until foamy -best to mix in small bowl or mug.

** To use fresh pumpkin, preheat oven to 325 degrees F. Wash, and halve pie pumpkin. Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)

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4 Responses to Pumpkin Cake with “Cream Cheese” and Crumb Topping

  1. Tessa says:

    This cake looks AMAZING! I am so into pumpkin right now, I can’t wait to make this recipe!

  2. D. Woody says:

    The pumpkin cake sounds delicious.

  3. Krista says:

    Hi there! I just started reading your blog and I love it! This pumpkin cake looks amazing and I will definitely have to try it!