Pumpkin Cake with Streusel

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Ingredients

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Cake

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2 cups GF all-purpose flour blend

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon ginger

1/2 teaspoon nutmeg

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1/2 cup oil (I used MCT)

2 cups coconut sugar

1 15-ounce can pure pumpkin

1 teaspoon vanilla

4 large eggs

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Streusel

1 cup GF flour

1 cup almond flour

1/2 cup coconut sugar

6 tablespoons melted coconut oil

4 tablespoons maple syrup

1/2 teaspoons cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon salt

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Instructions

Grease two bread pans or equivalent baking dish.

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Add all dry ingredients for the streusel to a bowl, stir with a whisk, then add the wet ingredients. Use your fingers to combine everything until the mixture is slightly crumbly.

 

Set aside and preheat oven to 350º F.

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Add all dry cake ingredients into a large mixing bowl and stir with a whisk. Add the wet cake ingredients and whisk all together.

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Pour half of the batter into each bread pan, then sprinkle the streusel evenly over the batter. 

 

Bake in the oven for about 40 minutes or until a toothpick inserted into the center of the crumb cake comes out almost clean. (Try to!) let cool completely before serving.

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