When you work with designers everything is elevated to a new level. At the store I used to work at we would do Christmas Parties, Baby Showers and all the parties and joke that they cost A LOT to throw, not because of the actual party but because we would use the party as a reason to redecorate! When I threw a baby shower I used the shower as a deadline to finish our basement kitchen addition. Why do we do that to ourselves? Now the decor was amazing but the food was typically something I would always remember. My wedding shower was in September and Karen who was hosting made a yummy Pumpkin Crunch Cake. That Pumpkin Crunch Cake became a favorite recipe of mine. I would make it as soon as Fall hit and always on Thanksgiving. This year I attempted to make it a Paleo Pumpkin Crunch Cake and Gluten Free! I have to say it was a SUCCESS. Everyone ate it right up and didn’t question if it was Paleo or not.
The top has a nut crumble topping that really completes it. The first time I attempted this recipe it came out perfect, of course I made it a couple times after that….just to be sure!
We had it at our Fall Dinner Party, where I shared the Fall Table Setting ideas HERE using what I had.
I did change the temperature that I cooked it at the first time to keep the top from browning. This pumpkin crunch cake is good alone or topped with coconut cream or ice-cream!
Pumpkin Crunch Cake- Paleo
- 1 cup pumpkin puree
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 3 eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 3/4 cup chopped nuts pecans
- 2 tbsp almond flour
- 1 tsp cinnamon
- 1 tbsp coconut sugar
- 2 tbsp coconut oil melted
- Mix the pumpkin puree, coconut oil, maple syrup, coconut sugar and eggs for about two minutes, until well combined.
- Add in the rest of the dry ingredients and mix.
- Pour cake batter into a greased baking pan (I used THIS 9″ round with removable bottom).
- In a separate bowl combine the ingredients for the nut crumble, stir until the nuts are well coated.
- Pour the nut crumble over the top of the cake batter.
- Bake at 325 degrees for 30 minutes.
- Top with whipped coconut cream and enjoy!
Looking for more Paleo Pumpkin Recipes? Below are some of my favorites…