Paleo Pumpkin Streusel Cake

This Streusel cake is Paleo and unsweetened! It tastes awesome and doesn't have anything listed on the "cheats"!

Paleo Pumpkin Streusel Cake

(adapted from

  • ½ cup pumpkin puree

  • 3/4 cup coconut oil, melted

  • 4 tablespoons coconut(or almond) milk

  • 6 eggs

  • 1 tablespoon REAL vanilla extract

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • 1 tablespoon pumpkin pie spice

  • ½ cup coconut flour


  • ½ cup pecans, chopped

  • ¼ cup almond meal/flour

  • 1 teaspoon ground cinnamon

  • 1 tablespoon coconut oil, melted

  • 1 can full fat coconut milk (optional for topping)

**If possible, use your ingredients at room temperature, it will keep your coconut oil from hardening while mixing!!
1-Preheat oven to 350 F. Beat together pumpkin puree, oil, milk, eggs, and vanilla.
2-Once combined, addsalt, baking soda, and pumpkin pie spice.
3-Last, mix in coconut flour until thick batter forms and there are no clumps.
4-Pour mix into coconut oil greased 9x9 baking pan.
5-Mix streusel ingredients and sread evenly over top of the batter.
6-Bake for 33 minutes. Once cooled, cut and add a dollop of coconut cream (from chilling a can of full fat coconut milk in the fridge, then scooping off what rises to the top!) ENJOY!