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.
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.
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.
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.
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.
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.
Allow cake to cool completely in the pan.
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.
Cut into slices and sprinkle with a little bit of powdered coconut sugar or maple sugar, if desired.
Store airtight at room temperature for up to 5 days.