Paleo Pumpkin Crumb Cake
Store uneaten portions in the refrigerator.
Enjoy that favorite fall flavor. yet still stay low-carb & paleo with this Pumpkin Crumb Cake. Moist cake topped with a streusel coating.
Ingredients
For the Topping
- 1/4 c coconut flour
- 1/2 c almond flour
- 2 Tb coconut sugar
- 2 Tb maple syrup (real, organic)
- 2 Tb coconut oil
For the Cake
- 1 c almond flour
- 1/4 c coconut flour
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 tsp baking powder
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 4 eggs
- 1/4 c coconut oil (melted)
- 1/4 c maple syrup
- 1/4 c coconut sugar
- 1 can (15 oz. solid packed pumpkin, (canned))
- 1/2 tsp vanilla extract
Instructions
- To begin, preheat your oven to 325 degrees.
- Line a 9x9 baking pan with parchment paper. Brush or spray the inside very lightly with ghee (or other baking spray.)
- In a small bowl, combine the dry ingredients for the topping. Add in the coconut oil and maple syrup and mash it all together with a fork until it combines into a crumbly, moist mixture. Set it aside for a moment.
- Now for the cake: Sift the almond flour, coconut flour, cinnamon, nutmeg, baking soda, salt, baking powder, allspice and cloves. Set it aside.
- In your mixing bowl, beat the eggs until frothy. Add in the coconut oil, maple syrup, coconut sugar, pumpkin and vanilla. Mix until combined.
- Add in your dry ingredients and mix well.
- Spread the cake batter evenly in the pan.
- Sprinkle the crumb mixture all over the top.
- Bake this for 45-50 minutes or until it tests done in the center with a wooden pick. Cool to room temperature.
- Enjoy!
Notes
Store uneaten portions in the refrigerator.
Nutrition
Serving: 1cSodium: 248mgSugar: 18gFiber: 4gCholesterol: 83mgCalories: 329kcalPolyunsaturated Fat: 10gSaturated Fat: 12gFat: 24gProtein: 7gCarbohydrates: 24g
Nutritional information is auto-generated and the accuracy is not guaranteed.
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