Paleo Pumpkin Coconut Crumb Cake with Pecans [vegan + grain-free]

3 weeks ago 24

This paleo pumpkin coconut crumb cake is rich, cozy, and fall-flavored, made with coconut and almond flour, pumpkin puree, crunchy pecans, and just the right amount of spice. Baked in a square pan for easy slicing, it’s perfect for coffee breaks, brunch, or dessert.

If pumpkin spice season had a mascot, it would be this cake. But don’t let the word cake fool you. This paleo pumpkin crumb cake is more like a soft, spiced, nutty hug in edible form. It’s tender, crumbly in the best way, loaded with cinnamon, and topped with crunchy pecans that give it just enough texture to keep you coming back for “just one more bite.”

The best part? We’re ditching the traditional round cake pan for a square baking dish, which means this cake is easier to slice into neat little squares (or big cozy slabs, no judgment). Perfect for coffee breaks, fall brunches, or straight-from-the-pan midnight snacks.

Paleo Pumpkin Coconut Crumb Cake

Grain-free, sugar-free (thanks to NuNaturals sugar-free sweetener!), and packed with all the warm and cozy spices you love about fall baked goods.

Paleo Pumpkin Coconut Crumb Cake with Pecans [vegan + grain-free]

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kaila Proulx
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 slices
Category: dessert
Diet: Vegan

1 cup canned coconut milk (full-fat)
1/2 cup pumpkin puree
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 cup coconut flour
1/4 cup almond flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup NuNaturals erythritol sweetener (dc: HEALTHYHELPER)
3/4 cup raw pecans, chopped
Optional: homemade vegan cream cheese frosting or vegan vanilla frosting

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F. Lightly grease an 8×8-inch square baking dish with coconut oil or cooking spray.
In a small bowl, whisk together the coconut milk, pumpkin puree, melted coconut oil, vanilla extract, and apple cider vinegar until smooth.
In a medium bowl, whisk together the coconut flour, almond flour, erythritol, cinnamon, and baking soda until no lumps remain.
Pour the wet mixture into the dry mixture. Stir with a spatula until the dough starts coming together — it will be thick, more like cookie dough than cake batter. Use clean hands to fully combine and evenly incorporate everything.
Toss in the chopped pecans and mix again with your hands so they’re evenly spread throughout the batter.
Bake:
Transfer the dough to the prepared baking dish and press it down evenly. Bake for 25 minutes, or until the edges are golden brown.
Remove from the oven and place the pan on a wire rack to cool completely. Frost in the pan if desired, then slice into squares and serve.

Pro Tip for Perfect Cake

This cake is incredible even without frosting! The cinnamon, pumpkin, and nutty crunch are more than enough to make it swoon-worthy. But if you’re feeling extra, go ahead and slather it with a creamy vegan frosting for maximum fall decadence.