Ingredients

The following ingredients have 4 Servings
  • 6 large eggs (room temperature)
  • 1 1/2 cups pumpkin
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil (melted)
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 2 tsp pumpkin spice
  • 1/2 tsp salt
  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 4 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 4 tbsp coconut oil (melted)
  • 1 1/4 cups raw cashews (pre-soaked in water 2 hours and drained)
  • 2 tbsp unsweetened canned coconut milk
  • 2 tbsp maple syrup (or sub a date)

Instruction

  • Preheat the oven to 350 F. Prepare a small baking sheet 13"x9.5" by greasing liberally with coconut oil or cooking spray.
  • To a standing mixer (or you can do this by hand), add the eggs, pumpkin and maple syrup. Mix 2 minutes until smooth and frothy.
  • To a separate mixing bowl, combine the almond flour, coconut flour, baking soda and salt. 
  • Add half the flour mixture to the liquid mixture and combine. Next add the melted coconut oil and the remaining flour mixture. Combine until smooth.
  • Transfer the batter to the prepared baking sheet. Spread into an even layer. Set aside.
  • In another bowl, combine the ingredients for the crumble. Mix everything together well to combine. 
  • Sprinkle the crumble over the top of the cake the press them lightly into the cake to stick.
  • Bake at 350 F 45 minutes or until a toothpick can be removed clean. Remove from the oven and cool 10 minutes at room temperature.
  • While the cake cools, prepare the frosting by combing the ingredients in a blender until smooth. Adjust the thickness of the frosting by adding more milk as desired. 
  • Transfer the frosting to a plastic bag, cut the corner off of the plastic bag so you can squeeze the frosting over the top of the cake. 
  • Squeeze the frosting over the top of the cake in a zig zag fashion or whatever design you like. Slice the cake and enjoy immediately. 
  • Store cake in the refrigerator in a container up to 7 days.