Grain-Free & Dairy-Free Pumpkin-Coconut Crumb Cake
Time for all the pumpkin things.
Seriously though, is there ever a time when pumpkin doesn’t sound delicious?
And, an easy, grain-free, dairy-free Pumpkin-Coconut Crumb Cake is perfect for cool fall afternoons with a hot mug of coffee or tea, but it’s just as delicious gracing your summer brunch buffet.
Because pumpkin. Its goodness knows no seasonal limits.
Beta Carotenes!
We all know we need more antioxidants in our lives. Our world is increasingly toxic, and those powerhouse nutrients help fight the damage that the chemicals we can’t always escape can cause.
Look for fruits and vegetables with bright, vibrant colors! Those colors typically come from antioxidant nutrients such as beta carotene, which is responsible for the lovely orange hues found in carrots, butternut squash, and of course, pumpkin.
Your body either converts beta carotene into usable Vitamin A (retinol). Or, the beta carotene acts instead as an antioxidant, fighting free radical damage.
Grain-Free & Dairy-Free Pumpkin-Coconut Crumb Cake
If you’re baking for someone with grain or dairy allergies or sensitivities, they’ll love you for making them this cake.
Wildly Organic’s Coconut Flour and Almond Flour are two very versatile grain-free flours. (Grain-free baking has a host of advantages. Read about them here.)
Coconut flour can be tricky to bake with, but the pumpkin in this recipe keeps it moist and delicious!
This Pumpkin-Coconut Crumb Cake is not overly sweet. Feel free to add more Wildly Organic Coconut Syrup if your taste buds want more. If you’re making it serve to others used to sweet desserts, you might want to increase it a bit.
When you switch to natural sweeteners and steer clear of high fructose corn syrup and other refined sweeteners, your tolerance for sweets often lowers! The lovely, caramel-y goodness of Wildly Organic Coconut Syrup is a perfect complement to pumpkin and spice, too.
Pumpkin Coconut-Crumb Cake is also perfect for potlucks (where other people with allergies will love you forever for bringing it). Can you just imagine checking out the buffet and thinking that there’s nothing there you can eat… then seeing this beautiful cake with a little hand-lettered sign saying “grain- and dairy-free”?
Oh, the rejoicing!
I always make my kids taste-test for me, and my daughter’s reaction was, “Wow, this is so good, mom!”
Will you make this Pumpkin-Coconut Crumb Cake to satisfy your pumpkin cravings?
- 1/2cup Wildly Organic Coconut Flour
- 1/4cup Wildly Organic Almond Flour
- 1/2teaspoon Wildly Organic Himalayan Salt
- 3/4teaspoon baking powder
- 1/2teaspoon powdered gelatinoptional
- 1 1/2teaspoon ground cinnamon
- 1/2teaspoon ground ginger
- 1/4teaspoon ground nutmeg
- 1/4teaspoon ground cloves
- 1/4teaspoon cardamom
- 4 eggs
- 1cup canned pumpkin pureenot pumpkin pie mix
- 1/4cup Wildly Organic Coconut Syrupor more to taste
- 1/4cup Wildly Organic Expeller Pressed Coconut Oil
- 1 teaspoon pure vanilla extract
- 1/4 to 1/2 nut milk or milk of choice
- 1/3cup Wildly Organic Coconut Chips
- 1/3cup Wildly Organic Coconut Flour
- 3tablespoons Wildly Organic Coconut Sugar
- 2tablespoons Wildly Organic Coconut Oil
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Preheat oven to 350F.
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In a small bowl, combine the dry (cake) ingredients.
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In a medium mixing bowl, whisk together eggs, pumpkin, coconut syrup, coconut oil, and vanilla.
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Add the dry ingredients to the pumpkin mixture and whisk well to combine.
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Add 1/4 cup nut milk (or milk of choice) and whisk to combine. Wait a few minutes to allow the coconut flour to absorb the liquid, then add more as needed for a cake batter consistency.
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Pour mixture into a greased 8 x 8" baking dish.
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Bake for 25 minutes, then top with Crumb Topping (see below) and continue baking another 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
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Cool completely (or almost, if you just can't wait any longer) and serve.
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Refrigerate any uneaten portions.
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In a small bowl, combine coconut oil, coconut flour, and coconut sugar, mixing until small pea sized chunks form.
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Mix in the coconut chips.
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About halfway through the cake baking time, pull the dish out and sprinkle the crumb topping evenly over the cake.
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Return to oven and continue baking until the cake is baked through.
*If you prefer to use a pumpkin spice blend, start with 1/2 teaspoon and increase to suit your tastes.
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