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Gluten-Free Pumpkin Cake with Pecan Crumble

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 squares
Calories 350
A moist and flavorful gluten-free pumpkin cake topped with a crunchy pecan crumble, perfect for fall gatherings.

Ingredients

Cake ingredients

  • 3 large eggs
  • 0.5 cup sugar
  • 15 oz pumpkin puree
  • 1 large orange, finely grated zest
  • 0.5 teaspoon orange extract
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 2.25 cups almond flour
  • 0.25 cup potato starch
  • Pinch salt
  • 0.5 teaspoon baking powder
  • 0.5 cup blanched almond flour
  • 0.25 cup brown sugar
  • 2 oz butter, cold
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup chopped pecans

Instructions 

  • Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment.
  • Make the crumble: Mix almond flour, brown sugar, cinnamon, and cut in cold butter until coarse. Stir in pecans and refrigerate.
  • Prepare the batter: Beat eggs and sugar until fluffy. Mix in pumpkin, orange zest, extract, cinnamon, and nutmeg.
  • Sift in potato starch, add almond flour, salt, baking powder. Mix and pour into pan. Top with crumble.
  • Bake for 40-45 minutes. Cool in pan for 15 minutes before slicing.

Notes

Ensure the butter is cold for a crumbly topping.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Pumpkin