1 ¼cupgluten free flour I use Bob's Red Mill 1-to-1
2tspbaking powder
2tspground cinnamon
½tspground nutmeg
¼tspground ginger
pinch of salt
Crumb Topping
½cupchopped pecans
¼cupunsweetened shredded coconut
¼scant cup gluten free flour
¼cupcoconut sugaror brown sugar
¼tspbaking powder
¼tspground cinnamon
pinch of salt
¼cupmelted coconut oil
Instructions
Grease an 8x8 baking dish and preheat the oven to 375°.
In a large mixing bowl, whisk together the pumpkin puree, sugar, melted coconut oil, milk and molasses until smooth.
With a spatula, stir in the flour, baking powder and spices until combined.
Pour the batter into the greased baking dish, and smooth the top with the spatula. Set aside while you make the crumb topping.
To make the crumb topping, combine all the topping ingredients except the melted coconut oil in a bowl, stirring with a spatula until combined. Add in the melted coconut oil and stir until it resembles course wet sand. If your topping is too wet, stir in 1 tbsp of flour. If it's too dry, add in a splash more of melted coconut oil. The topping will vary depending on the type of coconut and size of the chopped nuts you use.
Lightly press the crumb topping on top of the cake batter. Bake at 375° for 30-35 minutes. Let cool completely before serving.