Paleo Pumpkin Cake
Step aside pumpkin pie as there is a new dessert in town that is going to make your Thanksgiving spread even more delicious! This grain free and gluten free cake should be a new turkey day tradition. It is topped with a tasty crumble and drizzles of creamy coconut butter to make your taste buds sing. Of course, I topped it with some vanilla bean ice cream to create pure perfection.
PALEO PUMPKIN CAKE
1 c organic pumpkin puree
1/4 c coconut oil, liquid state
1/4 c organic unsweetened applesauce
2 T REAL maple syrup
1 organic egg (you can sub in a chia or flax “egg” for a vegan option)
1 tsp vanilla
2 c almond flour
1/2 c tapioca flour
2 tsp baking powder
2 tsp ceylon cinnamon
2 tsp pumpkin pie spice
1/4 tsp sea salt
1/2 c organic raisins
Crumb topping (see below)
1/4 c melted coconut butter for drizzling
Optional: 2 scoops of Vital Proteins Collagen (omit for vegan option)
Preheat oven to 350 degrees.
Using a large fork, mix all ingredients together except for raisins, crumb topping, and coconut butter.
Pour batter into a parchment lined 8” round cake pan. Spread evenly.
Sprinkle on raisins and lightly press into batter.
Bake for 20 minutes.
Meanwhile make crumb topping, recipe below.
After 20 minutes, remove from oven and sprinkle on crumb topping.
Bake for another 5-7 minutes.
Remove from oven and let cool for 15-20 minutes and then drizzle on coconut butter.
Cut into slices and serve with your favorite vanilla ice cream or whip cream.
Crumb Top Ingredients:
1/3 c chopped walnuts
3 T almond flour
3 T coconut oil, liquid
1 tsp ceylon cinnamon
1 tsp pumpkin pie spice
1 1/2 T unsweetened shredded coconut
Mix all ingredients together until clumpy and well incorporated.