Pumpkin Crunch Cake- Paleo
Paleo and gluten free version of the popular pumpkin crunch cake
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
Instructions
- 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!