Ingredients

The following ingredients have 13 Servings
  • 3 cups almond flour
  • 1 cup arrowroot flour
  • 1 cup coconut sugar
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter (melted and at room temperature (may substitute with coconut oil or ghee)))
  • 4 large eggs (room temperature)
  • 1/2 cup full-fat canned coconut milk
  • 2 teaspoons vanilla extract
  • 4 teaspoons lemon juice (may substitute with apple cider vinegar)
  • 1/2 cup coconut sugar
  • 4 tablespoons almond flour
  • 1 tablespoon pumpkin pie spice mix
  • 2 tablespoons grass-fed butter (room temperature (may substitute with coconut oil or ghee))
  • 1/2 cup powdered sugar
  • 2 1/4 teaspoons cold brew coffee

Instruction

  • Preheat your oven to 350 F and grease a bundt cake pan with butter, ghee, or coconut oil.
  • Add all the dry cake batter ingredients (to include almond flour, arrowroot flour, coconut sugar, spice mix, baking soda, and salt) together in a bowl and whisk until all clumps are broken up and it’s fully incorporated.
  • In a separate large bowl, whisk all the wet ingredients (to include the melted coconut oil, eggs, coconut milk, vanilla extract, and lemon juice) together until even.
  • Whisk in about ½ cup of the dry ingredients into the wet at a time. Continue to add ½ cup at a time until the dry is fully incorporated into the wet.
  • Pour this cake batter into the bundt pan.
  • Bake at 350 F for 30 minutes, or until a toothpick inserted at the center comes out clean.
  • In either a new bowl or the bowl you used for the dry ingredients, add all the ingredients for the crumble together (to include the coconut sugar, almond flour, spice mix, and room-temperature butter). Using either a pastry cutter or your fingers, thoroughly mix the ingredients together – making sure the butter is evenly distributed throughout.
  • In a small bowl, whisk together the ingredients for the icing (cold brew and powdered sugar). If the icing is too thick, add additional cold brew until you get your desired consistency.
  • Let the cake cool for at least 30 minutes, then remove from pan and plate face-down.
  • Drizzle icing over cake and then sprinkle the top with the crumble.
  • Slice, serve, and enjoy!