Pumpkin Cake
This Pumpkin Cake is soft, sweet, moist and the best healthy fall breakfast! A perfectly spiced pumpkin streusel cake topped with a cinnamon pecan crumble and dairy-free vanilla icing.
Ingredients
For the Topping
- 2/3 cup superfine blanched almond flour
- 1/4 cup coconut sugar or sub with golden monk fruit sweetener or preferred brown sugar substitute for Keto
- 6 tbsp refined solid coconut oil or ghee, softened like butter
- 1/2 tsp ground cinnamon
- 1/8 tsp fine sea salt
- 1/2 cup chopped pecans
For the Cake
- 3 large eggs room temperature
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2/3 cup coconut sugar or sub with golden monk fruit sweetener or preferred brown sugar substitute for Keto
- 2 tbsp maple syrup or sub with 1.5 tbsp Lakanto sugar-free maple syrup or preferred liquid sweetener for Keto
- 2 tbsp melted refined coconut oil or ghee
- 2 cups superfine blanched almond flour
- 2 tbsp coconut flour
- 1 tsp gluten free baking powder
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/8 tsp fine sea salt
For the Icing
- 1/2 cup coconut butter (manna) melted & slightly cooled
- 2-3 tbsp maple syrup or sub with Lakanto sugar-free maple syrup or preferred liquid sweetener for Keto
- 1 tsp vanilla
- powdered coconut sugar or maple sugar optional, for topping. Sub with powdered monk fruit sweetener for Keto.
Instructions
For the Topping
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Add all the topping ingredients except for the pecans into a medium bowl. Use a fork to combine until crumbly. Stir in the pecans and chill in the fridge.
For the Cake
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Preheat oven to 350°F. Grease and line the bottom of an 8” springform round cake pan (or an 8x8 square baking pan) with parchment paper, leaving an overhang. Set aside.
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In a large bowl, beat the eggs then add the pumpkin puree and mix until smooth. Stir in the maple syrup, coconut sugar, coconut oil and vanilla and mix until smooth.
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Place a large mesh sieve over the bowl and sift in the baking powder, almond flour and coconut flour. Add the cinnamon, pumpkin spice and salt and stir until fully combined.
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Spread the batter into the prepared pan. Sprinkle topping evenly over the cake and bake in the preheated oven for 23-28 minutes, or until a toothpick inserted in the middle comes out clean.
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Allow cake to cool completely in the pan.
For the Icing
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Once the cake is cool, carefully remove from pan. Combine the icing ingredients together in a bowl until smooth. Add more maple syrup or unsweetened milk as needed to thin out the icing. Use a spoon to drizzle it over the cake in zig zags.
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Cut into slices and sprinkle with a little bit of powdered coconut sugar or maple sugar, if desired.
Recipe Video
Recipe Notes
Store airtight at room temperature for up to 5 days.