Paleo pumpkin coconut crumble cake with pecans

Last Reviewed Mar 7, 2023

Soft and sweet paleo pumpkin coconut crumble cake with pecans! Made from coconut flour, grain-free, completely vegan and with no added sugar.

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Coconut flour is one of my favorite baking ingredients … but also one of the most difficult to work with! It’s SUPER absorbent which means you will need more liquid than usual, and it’s also very difficult to bind … which means you usually need eggs.

But recently I had put my heart into making a completely vegan AND paleo coconut flour cake. When I received a bag with Judees coconut flour In the post, I knew it was the perfect time to start experimenting.

Healthy baking made easy with Judee’s

I’m a huge fan of Judee for baking ingredients! Their brand is entirely focused on baking from scratch and they believe healthy creations start with the best ingredients. ME TOO!

All of their ingredients are packaged at their facilities in their hometown of Plain City, Ohio, with a strong focus on gluten-free – a fact that is confirmed by the FDA and outside testing facilities to meet the highest possible standard. Since 2016, they have also eliminated nuts from their facilities and even set up an allergy control program to prevent cross-contamination with eggs or dairy products. In short, when you make a promise about the safety of your products, you are making sure your facilities keep that promise.

You couldn’t ask for anything better from a baking brand!

Paleo pumpkin coconut crumble cake with pecans

With Judees coconut flour and Erythritol On hand, I set out to bake a soft-baked cake for the fall! The result was an incredibly delicious pumpkin coconut crumble cake with pecans! It’s paleo-friendly, absolutely vegan, 100% gluten-free (thanks to Judee’s!) And sugar-free.

The soft, crumbly texture paired with crispy pecans and creamy cream cheese frosting ?! Absolutely unbelievable.

Vegan AND Paleo-friendly

This delicious cake is simply made with:

This healthy, easy-to-make cake will be a staple all season and is even perfect for the holidays! Swap out a traditional pumpkin pie for this healthy, paleo, vegan alternative. 🙂

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Paleo pumpkin coconut crumble cake with pecans

Author: Kaila Proulx
Preparation time: 10 mins
Cooking time: 25 minutes
Total time: 35 minutes
Yield: 8th Discs 1x
Category: dessert
Diet: Vegan

instructions

Preheat oven to 350 degrees F. Lightly grease an 8-inch round cake pan with cooking spray and set aside.

In a small bowl, whisk coconut milk, coconut oil, vanilla extract, vinegar and pumpkin together until well mixed. Put aside.

In a medium-sized mixing bowl, mix the flour, erythritol, cinnamon, and baking powder until there are no lumps left.

Pour the wet mixture into the dry one and stir. The dough becomes very thick and looks more like dough than typical dough. I suggest mixing everything with your hands instead to make sure it is worked in evenly. Once everything is largely combined, pour pecans in and keep mixing with your hands so they are evenly distributed.

As soon as everything is well mixed, pour the dough into the prepared cake pan and press evenly into the pan.

Bake for 25 minutes or until the edges are golden brown. The cake will continue to cook when it is removed from the oven!

Place the cake tin on a wire shelf and let it cool down. Make sure it has cooled completely before you glaze it. I suggest frosting the cake in the pan and then slicing individual pieces for serving, as the cake has a crumbly, flaky (delicious!) Texture.

This cake is delicious even without the frosting, so keep that in mind.