Pumpkin Cake

Pumpkin Cake

Here is a nice little Fall snack to have with your pumpkin coffee and pumpkin creamer lol!

This crumb cake leaves you satisfied and is full of pumpkin flavor!

Enjoy xo Jen

Pumpkin Cake
• ½ cup almond flour
• ½ cup coconut flour
• ⅓ cup Swerve
• 3 tablespoons ground flax
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 4 eggs
• ⅓ cup canned pumpkin
• ¼ cup non-dairy milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Crumb Topping
• 2 tablespoons melted ghee butter
• ⅓ cup almond flour
• ¼ cup chopped pecans
• ½ teaspoon cinnamon
• Pinch sea salt

Heat oven to 350°F. Whisk together the dry ingredients (almond flour through baking powder) in a bowl. In a separate large bowl, whisk the eggs, pumpkin, milk, butter, and vanilla. Add dry ingredients to wet and stir to combine.

Add batter to an 8-by-8-inch dish coated with cooking spray. Stir together the crumb topping ingredients. Sprinkle over the top, and bake for 30-32 minutes on a middle rack until set and the top is golden brown. Let cool before cutting into 9 squares.

 

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