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Pumpkin Crumb Cake with Vanilla Glaze

Dairy-Free, Gluten-Free, and Refined-Sugar-Free
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Course Dessert

Ingredients
  

Cake

  • ½ cup pumpkin puree
  • 2 eggs
  • ¼ cup date sugar
  • 1 Tb maple syrup
  • 1 Tb olive oil
  • 1 teaspoon vanilla extract
  • 1.25 cups almond flour
  • 3 Tb arrowroot powder
  • 1 teaspoon baking powder
  • 1 Tb pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ tsp salt
  • ⅓ cup chopped pecans

Crumble

  • ⅓ cup almond flour
  • 3 Tb olive oil
  • 3 Tb date sugar
  • 1 teaspoon pumpkin pie spice
  • ½ cup chopped pecans
  • ¼ teaspoon salt

Vanilla Icing

  • ½ cup monkfruit powdered sugar
  • 2-6 Tb almond milk
  • 1 teaspoon vanilla extract

Instructions
 

Cake and crumble

  • Preheat oven to 350 degrees. Line a bread pan with parchment paper.
  • Mix your wet ingredients in a bowl. Then mix your wet ingredients in a separate bowl.
  • Combine the wet and dry ingredients. Mix until smooth.
  • Fold in the chopped pecans.
  • Add the batter to the bread pan.
  • Make the crumble. Add all of the crumble ingredients into a bowl and mix until crumbs form. Add the crumble on top of the batter.
  • Bake for 30-40 minutes.

Vanilla Glaze

  • Mix all of the icing ingredients. Glaze on top of the cake AFTER it has cooled down completely. Enjoy!