One of the many reasons I love Fall is baking desserts using pumpkin! I love pumpkin pie, pumpkin coffee, pumpkin cheesecake, and of course this pumpkin crumb cake! Best of all, this pumpkin crumb cake is gluten-free!! Nobody will ever know that this pumpkin crumb cake is gluten-free, it is SO tasty!!
Another plus to this recipe is how easy it is! All you need is about an hour and three bowls!
Banana Flour Pumpkin Crumb Cake
- 3/4 cup WEDO banana flour
- 3/4 cup all-purpose gluten free flour blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup coconut sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/3 cup coconut milk
- 1/2 cup coconut oil, melted
- 1 large egg, whisked
- 1/3 cup WEDO banana flour
- 1/4 cup grassfed butter
- 1/3 cup coconut sugar
- pinch of salt
- 1 tsp cinnamon
- 1/4 cup organic powdered sugar
- 1/2 tablespoon coconut milk
- 1/4 teaspoon vanilla extract
Preheat oven to 350 degrees. Line 8*8 baking pan with parchment paper.
We are going to start making the cake batter. Whisk together banana flour, AP flour, baking soda, baking powder, coconut sugar, pumpkin pie spice and cinnamon in a large bowl.
In a separate bowl, whisk together egg, pumpkin puree, maple syrup, coconut milk, and coconut oil.
Add wet ingredients to dry ingredients and mix until thoroughly combined. Pour into baking pan.
Time for the crumb topping! Combine banana flour, grassfed butter, coconut sugar, salt, and cinnamon in a small bowl until ingredients turn into crumbs.
Pour crumbs on top of cake and press into cake using another sheet of parchment paper.
Bake for about 30-35 minutes or until a toothpick comes out clean.
Once the cake is out of oven and cooled, combine powdered sugar, coconut milk, and vanilla extract. Drizzle over cake. Devour!!