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healthy cinnamon pumpkin streusel cake

Cinnamon Pumpkin Streusel Cake

Get into fall mood with this healthy and delicious Cinnamon Pumpkin Streusel Cake. The receipe is easy and gluten- and laktosefree.
Prep Time 20 mins
Baking Time 45 mins
Total Time 1 hr 5 mins


  • KitchenAid
  • NutriBullet
  • Bowl
  • Square Baking Dish


For the Cake:

  • 1/2 cup coconut oil almost melted
  • 1/3 cup coconut sugar
  • 1 1/2 cups pumpkin cubes (I used Hokkaido)
  • 3 large eggs
  • 2 cups glutenfree oat flours (I pulsed rolled oats in my NutriBullet)
  • 1/2 cup protein powder (I used vegan powder with Salted Caramel flavour)
  • 2 tsp baking powder
  • 1/2 tsp Himalayan salt
  • 1 tsp each cinnamon, ground ginger, and allspice
  • A pinch of nutmeg and ground clove

For the topping:

  • 6 tbsp glutenfree oat flour
  • 8 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 3 tbsp coconut oil almost melted


  • Prehea thet oven to 350 °F/170°C.
  • Grease a square baking dish with some coconut oil.
  • With an electric mixer, mix the coconut oil with the coconut sugar, pumpkin cubes, and eggs until you get a smooth consistency.
  • In a separate bowl, mix together the oat flour with the protein powder, baking powder, salt, and the spices.
  • Add the dry ingredients to the wet ones and mix until well combined. Pour into the baking dish.
  • For the topping, mix all ingredients together. Crumble on top of the cake mixture and bake in the oven for 45 minutes or until a stick comes out clean.
  • Serve warm with some maple syrup (optional).