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Paleo Pumpkin Crunch Cake

Pumpkin Crunch Cake- Paleo

Paleo and gluten free version of the popular pumpkin crunch cake
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Servings: 8
Ingredients Method

Ingredients
  

  • 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
Nut Crumble
  • 3/4 cup chopped nuts pecans
  • 2 tbsp almond flour
  • 1 tsp cinnamon
  • 1 tbsp coconut sugar
  • 2 tbsp coconut oil melted

Method
 

  1. Mix the pumpkin puree, coconut oil, maple syrup, coconut sugar and eggs for about two minutes, until well combined. 
  2. Add in the rest of the dry ingredients and mix.
  3. Pour cake batter into a greased baking pan (I used THIS 9″ round with removable bottom).
  4. In a separate bowl combine the ingredients for the nut crumble, stir until the nuts are well coated.
  5.  Pour the nut crumble over the top of the cake batter.
  6.  Bake at 325 degrees for 30 minutes.
  7. Top with whipped coconut cream and enjoy!