Cinnamon-Pumpkin Streusel Cake

Ready for another tasty fall treat?! This is a great breakfast or desert cake. Low FODMAP, Gluten free, and dairy free.

Cinnamon-Pumpkin Streusel Cake:

  • 2 cups pumpkin purée

  • 8 large eggs

  • 1 cup maple syrup 

  • 2 tsp vanilla ext

  • 1 tsp baking powder

  • 1 1/4 tsp baking soda

  • 3 tsp cinnamon

  • 2 tsp pumpkin pie spice

  • 1 3/4 cup coconut flour

  • 6 tbsp cane sugar

  • 1 1/4 coconut oil 

    Topping:

  • 5 tbsp coconut oil 

  • 3/4 cup brown rice flour

  • 1/2 cup brown sugar

  • 1 tbsp cinnamon
    Mix and crumble topping over cake.

    Bake at 375 degrees for 40-45 minutes. Enjoy! And as always, let me know how you like it!!