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Pumpkin Cake with Streusel



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

1/2 cup oil (I used MCT)

2 cups coconut sugar

1 15-ounce can pure pumpkin

1 teaspoon vanilla

4 large eggs


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


Grease two bread pans or equivalent baking dish.

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.

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

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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