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Recipe: Gluten Free & Dairy Free Pumpkin Crumb Cake

                Hey Everyone! Happy Thursday! It's almost the weekend, woo hoo! I hope you all are having a great week! I wanted to stop in and share a delicious Fall baked good with you, one that I found on Pinterest and it turned out really well. This is a gluten-free and dairy-free Pumpkin crumb cake. The cake is very moist but is also light when you eat a piece or take a bite. It definitely makes the house smell amazing with the pumpkin and cinnamon baking and the best part is there is no gluten or dairy!

              This is a great recipe for a Fall gathering or to take to Thanksgiving even it is such a great recipe and we really enjoyed it. I hope you do as well! 

Here is the recipe:

Ingredients for Cake:

(I used regular white sugar instead of coconut sugar just as a personal preference for this recipe)
-1/4 cup of melted coconut oil
-1/4 cup maple syrup
-1/4 cup of sugar
-1 cup of organic pumpkin
-4 eggs
-1 cup of almond flour
-1/4 cup of coconut flour
-1/2 teaspoon baking soda
-1 1/2 teaspoons pumpkin pie spice
-1/2 teaspoon cinnamon
-1/2 teaspoon salt

Crumb Topping:

-1/4 cup coconut flour
-1/2 cup almond flour
-2 tablespoons sugar
1/2 teaspoon cinnamon
-2 tablespoons maple syrup
-2 tablespoons coconut oil


-Preheat oven to 325 and line your pan
-Make the crumb topping first, in a small bowl combine coconut flour, almond flour, sugar, and pumpkin. Mix well
-Add in your eggs and mix until incorporated
-Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain.
-Pour into prepared pan and top with crumb topping
-Bake for 45-50 min
-Store in fridge after the first day
-Serve and Enjoy! :)

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