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…
Paleo Pumpkin Bread
Paleo Pumpkin Tacos
I try ALL of your recipes but pumpkin anything I’m all for. I’ve done your pumpkin bread and pumpkin spice cookies so far this season, and those did not disappoint. I’m definitely trying this too. Your pumpkin chili is planned for Halloween. Thank you!!!
[email protected] says
yay!! Thanks Clarissa~ I love to hear that friend! xxxx
This looks awesome…this is from an 86%er of course 🙂
[email protected] says
hahaha! Thank you for not being the 14%! So funny.
Stephanie Smith says
Hey Brooke! Can’t wait to make this! It looks SO good! Just to make sure… did you mean 1/4 cup of coconut sugar on the cake part?? 🙂