Gluten-free, sugar-free, dairy-free, soy-free Pumpkin Crumb Cake recipe

Pumpkin Crumb Cake – no grain, gluten, refined sugar, dairy or soy!

We’re sure you’re about to love this Pumpkin Crumb Cake! Yes, it’s a gluten free dessert, but as always, you won’t find refined sugar, dairy, soy, or chemicals in it either. It’s delicious, moist and comes with another one of our motivational thoughts to keep you moving on down that road to health and beauty! xo 

Grain-free,Gluten-free, sugar-free, dairy-free, soy-free Pumpkin Crumb Cake


Pumpkin Crumb Cake – no grain, gluten, refined sugar, dairy or soy!

psst, this recipe is in our new  “Beauty In Every Bite Desserts” Cookbook 🙂

This was another Pinterest Inspired recipe that made me stop and force myself not to drool.  Then I went to work on mass reconstruction and conversion to make this amazing Pumpkin Crumb Cake – with no grain, gluten, refined sugar, dairy or soy, of course!

I’m really excited because we’re heading to my mom & dad’s for Thanksgiving this week and I’m doing desserts and sweet potatoes–ohmygosh, I have the best recipe for those too.  If you’d like that recipe, let me know asap and I’ll get it posted too!

But I love doing desserts because it’s so fun to come up with family favorites that I transform into yummy healthy alternatives.  The poor family actually had to choke down some pretty sad dishes through the early years, but now they actually like what I create–big whew on that (especially for them, lol!)

motivational quote, dalai lama

This recipe actually looks like a ton of ingredients and like it would be really hard, but the truth is, it’s really simple.  The secret is to have all of these ingredients all of the time. 🙂

And I guess you could use canned pumpkin if you need to, but it’s actually really fun to use those perfectly good pumpkins that may be sitting around as fall decorations (not the plastic ones tho-yikes!)

AND to make it simple, we’ve found a market with the best deal ever on quality organic ingredients. Just check them out, their prices are better than amazon, or anyone else we’ve ever found. Because they provide a way for our viewers to try incredible healthy ingredients and foods for huge discounts, we’re big fans, and have set up to be affiliates to their program, so you can get the best bang for your organic buck!…AND btw, we can make a small commission on some of the ingredients below, however we will never recommend anything to you that we don’t completely believe in, or that we wouldn’t use ourselves. Alright, let’s go…


  • Prep Time: 15 minutes
  • Cook time: 20 minutes
  • Yield: 12-15 servings

1 cup USDA certified organic avocado oil
2 Bob’s Red Mill egg replacements
2 bananas
1 cup pitted certified organic dates
2 1/2 cups raw pumpkin meat – cut into chunks

1 cup organic buckwheat or oat flour
1 cup organic tapioca starch
2 teaspoons organic baking powder- gluten & aluminum free
2 teaspoons organic ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon organic green stevia powder
1 teaspoon sea salt

2/3 cup organic cold-pressed coconut oil
1 1/2 cups organic old fashioned (gluten free) oats
1 1/2 cups coconut sugar
1 1/2 cups organic almond flour
1 tablespoon organic ground cinnamon
1/2 cup walnut pieces


  1. Preheat oven to 350ºF or 175ºC.  Grease a 13”x9” cake pan, using coconut oil and gluten free flour.
  2. Combine all of the FIRST ingredients in the blender and mix until smooth.  Pour into a large bowl.
  3. Add in all of the SECOND ingredients; and mix together with a hand mixer.  Pour into pan and place in the center of the oven.
  4. Bake for 15 minutes.  Prepare TOPPING MIX by mixing all ingredients together in a bowl.
  5. Remove from the oven and sprinkle the TOPPING MIX over the top.  Place back in oven another 5-10 minutes.  Remove and serve.
  6. Store covered, in the refrigerator

Anyway, have FUN and let us know how you love this!!

AND here are links to both of our cookbooks that we think you’ll LOVE!

“Raw Beauty, Smoothies, Shakes & Creamies”

“Beauty Bite Desserts”

natural beauty diet,paleo diet,health and beauty,motivational quotes,life quotes

Please comment, we love hearing from you! And if you feel inclined to share–yay! Please do! 🙂


Laurie & Tiffany

Please Comment, we LOVE hearing from you!


11 replies
  1. Alisa
    Alisa says:

    This looks A-MA-ZING! I can’t wait to make it for my family this Thanksgiving! Thanks, so much, for this website! You both are FABULOUS in a million ways!

    • lvukich
      lvukich says:

      Awesome, we can’t wait to hear how much everyone loves it (because we have a feeling they will, lol!! thanks so much for your comment, we love it! xo

  2. RamonaQ
    RamonaQ says:

    I have a question – would substituting the olive oil with coconut oil work? I am assuming not, but thought I would ask.

    • lvukich
      lvukich says:

      You could, but it would take more coconut oil to olive oil. We love coconut oil, but try to favor olive oil whenever we can because olive oil contains more nutrients (and omega 3’s) and is a completely healthy oil, while coconut oil is a great replacement for trans fats and other fats, but is saturated and contains more omega 6….we believe it’s important to have more omega 3’s in the diet for health benefits. Hope that makes sense! 🙂 xo

      • Ramona Quimby
        Ramona Quimby says:

        Ooooh – Thank you! I don’t care for the taste of olive oil, and was worried it would ruin the end result for me. BUT… knowing what I now know… I will give it a try! Thank you so much! ( ◠‿◠ )

        ( I’m still checking Amazon for your cookbook! )

        • lvukich
          lvukich says:

          totally, and good for you! 🙂 Let us know how you love it! And the cookbook is on Amazon, but won’t go live until we get the first printed copy, in the next few days, so we’re hoping it’s live by next weekend, we’ll keep you posted – thanks so much!!!

  3. Scrappygirl
    Scrappygirl says:

    I enjoyed talking to you at the Christmas Gift Festival today and am excited to get your book. I would love to try this recipe but have a sensitivity to rice. Could I replace the brown rice flour with something else?

    • lvukich
      lvukich says:

      Thanks so much, and I’m so glad we had a chance to visit!! You could try cooked navy beans in place of the rice flour in this recipe and it should work fine. I haven’t tried it, but it’s a really nice moist texture, and the beans would be flavorless, but should maintain the texture plus give you some extra protein! Let us know how it turns out for you!!! xo

      • Scrappygirl
        Scrappygirl says:

        Wow! This is definitely a new adventure. I never would have thought to replace flour with beans. I have so much to learn. Thank you and I will let you know how it turns out!

        • lvukich
          lvukich says:

          Yeah, it’s really fun! 🙂
          Also, be sure to drain the beans too!
          Have fun, and we can’t wait to hear how well it worked!!

  4. Marianne
    Marianne says:

    THis looks great! Question: is there really 1 cup of olive oil and then 2/3 cup coconut oil? It just seems like a lot of oil for one recipe.


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