Pumpkin Crumb Cake {Gluten Free}
Ingredients:
Coconut Sugar
Almond Flour
Coconut Flour
Coconut Oil
Pumpkin Pie Spice
Pumpkin Purée (Pure Pumpkin)
Eggs
Maple Syrup (the real kind!)
Baking Soda
Salt
Other needs:
9×9 Baking Dish
Parchment paper
2Bowls
Preheat Oven to 325Degrees
—
•In 1 Bowl mix crumb topping:
~1/4 C Coconut Flour
~1/2 C Almond Flour
~2.5 Tbsp Coconut Sugar
~1 tsp Pumpkin Pie Spice (little less for lighter flavor)
~2.5 Tbsp Maple Syrup
~2 Tbsp Coconut Oil (melted)
Once mixed should have a sandy chunky consistency. Set aside.
•In Bowl 2 mix Cake ingredients:
~1/4C Pure Maple Syrup
~1/4C Coconut Oil (melted)
~1C Pumpkin Puree (pure pumpkin)
~4 Eggs
(Mix then add dry ingredients)
~3 Tbsp Coconut Sugar
~1 C Almond Flour
~1/4 C Coconut Flour
~1/2 tsp baking soda
~2 tsp Pumpkin Pie Spice
~1/2 tsp salt
(Mix thoroughly)
Pour wet mixture into prepared baking dish. Top with Crumb topping. Bake in oven 40-50minutes (as ovens vary) – should be able to pull toothpick out clean. Let cool and ENJOY!
#glutenfree #paleo #pumpkincrumbcake 
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