Pumpkin Streusel Cake
AIP Pumpkin Streusel cake has a warm pumpkin spice base topped with a sweet cinnamon sugar streusel and drizzled with a maple glaze. This cake is not only AIP, but also vegan and paleo as well! Using a blend of grain-free flour, sweetening it with maple, and using dairy-free milk, this recipe is blissfully allergen friendly without sacrificing the flavor.
Ingredients
Pumpkin Cake
- ¼ Cup Cassava flour
- ¼ Cup Arrowroot flour
- ¼ Cup Coconut flour
- ¾ Teaspoon Baking soda
- ½ Teaspoon Salt
- 1 Teaspoon Cinnamon
- ½ Cup Pumpkin
- ¼ Cup Maple syrup
- ¼ Cup Olive oil
- 2 Tablespoons Coconut milk
- 1 Tablespoon Apple Cider vinegar
Streusel Topping
- 3 Tablespoons Coconut sugar
- 2 Tablespoons Cassava
- 2 Tablespoons Palm shortening
- 1 Teaspoon Cinnamon
Maple Glaze
- 1 Tablespoon Coconut butter
- 1 Tablespoon Palm shortening
- 1 Tablespoon Maple
- 1-2 teaspoons Coconut milk
Instructions
- Preheat Oven to 375 degrees Fahrenheit
- In a large bowl, start by mixing the pumpkin, maple, olive oil, and coconut milk together. Stir until well incorporated.
- Next in a smaller bowl, mix together the dry ingredients. Add in the flours, baking soda, salt, and cinnamon. Blend together.
- Add half of the dry ingredients to the wet ingredients and stir until the flour is mixed in. Then add the rest of the dry ingredients and stir again until well incorporated. The batter will be thick, but don't worry! Don’t add in the Apple Cider Vinegar until the streusel is ready to put on the cake.
- Next in a small bowl add the coconut sugar, cassava flour, and cinnamon together. Stir until well mixed.
- Add in the palm shortening and blend. The streusel may not be very crumbly depending on the temperature of the palm shortening you used. Set aside.
- Finally add the apple cider vinegar to the pumpkin cake batter mix, and then add the batter to a loaf pan.
- Top with strusel and bake cake for 22-28 minutes. The cake should be firm to the touch and a toothpick will come out clean when inserted.
Maple Glaze
- While the cake is baking, mix together the glaze. Start by mixing the coconut butter and palm shortening together until there are no clumps. Next add in maple and 1 teaspoon milk, keep adding milk until you reach your desired consistency.
- Once the cake is baked, let the cake cool for at least 10-15 minutes before adding the glaze to the cake. Serve the cake right away or store in the refrigerator for up to a week.
Notes
This flour blend is one of my favorite for cake baking. I have not made this cake with different flour combination, but you can make some substitutions. You could easily swap arrowroot for tapioca or use more cassava flour if you do not have coconut flour on hand. What you do not want to do is omit the arrowroot flour because it holds the cake together or double the arrowroot flour because it will make the cake gummy.
If you don't have palm shortening, making the streusel will be a little bit tricky. You can use 1 tablespoon of chilled coconut oil and add more as needed in place of the palm shortening. Just be careful not to overdo the oil.