Pumpkin Crumble Cake – Gluten, refined sugar and dairy free

Chillier morning means it’s time to get cozy with warming spices. Summer produce meant to keep us cool during the heat is now being replaced with heavier vegetables such as squash, pumpkin, apples, and sweet potatoes providing us with fuel. Thank you Mother Nature!


This Paleo pumpkin coffee cake is going to be your new favourite fall dessert. It’s healthy, delicious, moist and so easy to whip together. Coffee cakes are one of my go-to desserts to make… a little more up scale than breads and muffins making it a perfect sweet treat to serve to your guests but with these wholesome ingredients, it also makes for a perfect breakfast option.

For a nut-free version, check out our pumpkin cake recipe, and our homemade dairy-free pumpkin spice latte recipe!

Pumpkin Crumble Cake

Ingredients

Pumpkin Cake

  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 tsp unrefined salt
  • 1 tsp baking soda
  • 1/4 cup coconut sugar
  • 1/2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 4 eggs
  • 1/4 cup olive oil
  • 1 tsp apple cider vinegar
  • 1/4 cup maple syrup or honey
  • 1 cup pure pumpkin puree* not pumpkin pie filling*

Crumble Ingredients:

  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • 4 tbsp coconut sugar
  • 4 tbsp melted coconut oil

Instructions

  • Preheat oven to 325F. Line a 9X9 glass baking dish with parchment paper. 
  • To a food processor add the dry ingredients. Mix to combine. 
  • In a separate bowl add the wet ingredients. Mix and add to the dry ingredients. Blend until well combined.
  • Pour batter into the prepared baking dish.
  • Add all the ingredients for the crumble to a small bowl, and sprinkle over top the cake. 
  • Bake for 50-60 minutes or until a toothpick comes out clean when inserted. Once cooled keep refrigerated!