Pumpkin Spice Coffee Cake with Cashew Cream Frosting

5 from 1 vote

Pumpkin Spice Coffee Cake with Cashew Cream Frosting

Pumpkin Spice Coffee Cake with Cashew Cream Frosting! Made on a sheet pan, this lightly sweetened cake is filled with warm spices and topped with a cashew coconut "cream" frosting. A healthier dessert recipe! Paleo + Gluten Free

Prep Time30

Cook Time45

Set Time10

Total Time1 25

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 343kcal

Author: Megan Olson

Ingredients

For the Cake:

6 large eggs room temperature
1 1/2 cups pumpkin
1/2 cup maple syrup
1/2 cup coconut oil melted
1 1/2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking soda
2 teaspoon pumpkin spice
1/2 teaspoon salt

For the Crumb Topping:

3/4 cup almond flour
1/2 cup coconut flour
4 tablespoons coconut sugar
1/2 teaspoon cinnamon
4 tablespoons coconut oil melted

For the Cashew "Cream" Frosting:

1 1/4 cups raw cashews pre-soaked in water 2 hours and drained
2 tablespoons unsweetened canned coconut milk
2 tablespoons maple syrup or sub a date

US Customary - Metric

Instructions

Preheat the oven to 350 F. Prepare a small baking sheet 13"x9.5" by greasing liberally with coconut oil or cooking spray.
To a standing mixer (or you can do this by hand), add the eggs, pumpkin and maple syrup. Mix 2 minutes until smooth and frothy.
To a separate mixing bowl, combine the almond flour, coconut flour, baking soda and salt.
Add half the flour mixture to the liquid mixture and combine. Next add the melted coconut oil and the remaining flour mixture. Combine until smooth.
Transfer the batter to the prepared baking sheet. Spread into an even layer. Set aside.
In another bowl, combine the ingredients for the crumble. Mix everything together well to combine.
Sprinkle the crumble over the top of the cake the press them lightly into the cake to stick.
Bake at 350 F 45 minutes or until a toothpick can be removed clean. Remove from the oven and cool 10 minutes at room temperature.
While the cake cools, prepare the frosting by combing the ingredients in a blender until smooth. Adjust the thickness of the frosting by adding more milk as desired.
Transfer the frosting to a plastic bag, cut the corner off of the plastic bag so you can squeeze the frosting over the top of the cake.
Squeeze the frosting over the top of the cake in a zig zag fashion or whatever design you like. Slice the cake and enjoy immediately.
Store cake in the refrigerator in a container up to 7 days.

Notes

Very important the eggs are room temperature for this recipe or it will stiffen the coconut oil.
My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Be sure to measure properly for baking.

Nutrition