Wheat-Free Pumpkin Crumb Cake

PUMPKIN CRUMB CAKE

This is a delicious way to use up some of the fall loving pumpkin that is everywhere in every recipe October-November! It has a perfect sweetness that is delicious served with tea or a cup of your favorite something hot. I tried using coconut oil for the entire cake the first time making it but because of the nature of the oil, it spread out more than I wanted, losing the crumb. It is also possible because I was rushing and didn’t melt the oil prior so it broke down when it hit the heat. For the next batch I used safflower oil and it came out exquisitely- perfect little cinnamon clusters of yum all over the top. I didn’t add ginger to this recipe- I am sure it would be fantastic but I was feeling for something more low key in flavor- not to compete with the traditional cinnamon kick. You could easily sub out the flour for unbleached pastry flour to give it that traditional two tone look- for me, I like to maintain any nutritional value when possible and in flavor, it is definitely not missed.

Pumpkin Crumb Cake

Crumb Topping:

1/3c+1T barley flour

1/4c + 1T maple sugar or coconut sugar

1T cinnamon

1/4t pink salt

3T safflower oil or melted coconut oil

1/4c chopped walnuts

Cake:

1-1/2c barley flour

3/4c maple sugar

1t baking soda

1t baking powder

1/2t salt

1T cinnamon

1/4t nutmeg

1/2t allspice

1/4c coconut oil

3/4c pumpkin puree

2” fresh ginger- grated *optional

 3/4c nut milk

1t vanilla

1 lemon- juiced

Preheat the oven to 350 degrees. Oil a 8×8 pan or 6 muffin tin/ containers.

For the Crumb Topping:

In a bowl sift the sugar, flour and spices together until they are well incorporated. Add in the nuts if using. Using a knife or a fork, drizzle in the the oil and loosely create clumps of sugar until the mixture looks like coarse crumbs; set aside.

Prepare the dry ingredients by sifting them into a large mixing bowl: the barley flour, baking soda, baking powder, salt, spices, and maple sugar.

In another small bowl, combine all of the wet ingredients; the pumpkin, oil, *grated ginger, nut milk, lemon and the vinegar.

Mix the wet into the dry and pour into a well-oiled pan. Mix only until just incorporated- do not over mix.

Sprinkle the Crumb Topping over the entire surface of the pan and bake for 20 minutes. Rotate the pan and continue to bake for another 5-10 minutes. Don’t let the Crumb topping burn!

Let cool in the pan on a rack for at least 15 minutes to 30. Once cool, cut into squares.

**You can bake this as a loaf. Layer in ½ of the batter then sprinkle in about 1/3rd of the crumb topping. With a knife swirl it into the bottom layer (I make an S and then rotate the pan and make another S) and then cover it with the remaining batter. Sprinkle the top with the remaining Crumb. It will take longer to bake- 35 minutes, rotate and bake for an additional 5-7 minutes. Let it cool completely before slicing into it.

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