2tablespoonscoconut oil or unsalted butterroom temperature (not melted)
¼teaspoonkosher or fine sea salt
For the cake:
1cupblanched almond flour
¼cupcoconut flour
½teaspoonbaking soda
2teaspoonsground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
¼teaspoonkosher or fine sea salt
1cupcanned pumpkin pureenot pumpkin pie filling
4large eggsroom temperature
½cupcoconut sugar
¼cupcoconut oil or unsalted buttermelted (plus more for greasing the pan)
2tablespoonsmaple syrup
Instructions
Preheat the oven to 325ºF. Grease an 8x8-inch baking dish with coconut oil or butter.
Prepare the topping: In a medium bowl, combine all of the topping ingredients until the mixture has a crumbly, sand-like texture. Set aside.
Prepare the cake: In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate bowl, whisk together the pumpkin, eggs, coconut sugar, oil or butter, and maple syrup. Pour the wet ingredients into the dry and stir to combine thoroughly. Transfer the batter to the greased baking dish. Sprinkle evenly with the crumble topping.
Bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out mostly clean. (This is a very moist cake, so having a few crumbs attached to the toothpick is normal.)