FOR THE CRUMBLE TOPPING
- 3/4 cup walnuts or pecan, chopped
- 3 tbsp almond flour
- 3 tbsp coconut sugar
- 1/2 tsp cinnamon powder (I prefer ceylon cinnamon)
- pinch of salt
- 2 tbsp coconut oil, melted
FOR SKILLET PUMPKIN CAKE
- 1 and 3/4 cup gluten free oat flour (see note)
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 flax eggs (1 tbsp ground flax meal + 2 and 1/2 tbsp warm water)
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- Preheat oven to 350’F. Liberally grease a 10 inch skillet.
- Start by making flax egg: whisk together 1 tablespoon of ground flax meal and 2 and 1/2 tablespoons of warm water. Set aside to gel for 5 minutes.
- Make crumble topping in a small bowl by combining nuts, almond flour, coconut sugar, cinnamon, and salt. Drizzle melted coconut oil over top and mix until well incorporated. Set aside.
- To make cake, in a large bowl, combine oat flour, almond flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk together pumpkin puree, flax egg, maple syrup, coconut oil, and vanilla extract. Stir wet ingredients into dry until well incorporated.
- Spread cake batter into prepared skillet. Sprinkle crumble topping evenly over top.
- Bake for 30-35 minutes, until golden and toothpick comes out clean in center. Allow to cool before slicing.
If you do not have a 10 inch skillet, this can also be made in an 8×8 baking pan.
I grind my own gluten free oats into a fine flour in a coffee grinder but you can also purchase it like this.
If you don’t have pumpkin spice powder, you can make your own: 2 teaspoons cinnamon, 1/2 tsp ginger powder, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, and 1/8 teaspoon clove powder. Use 2 teaspoons of this mixture for this recipe.