Saturday, December 27, 2014

Paleo Pecan Cinnamon Crumb Cake

Crumbly goodness in this moist cake.  We were getting a visit from some of our favorite Rhodies (people from Rhode Island).  So of course I had to make something special!

Ingredients Cake:
Almond Flour 1 cup
Coconut Milk 1 cup
Coconut Flour 1/2 cup
Applesauce 1/2 cup all natural
Agave/Honey/Maple 1/4 cup
Coconut Oil 1/4 cup melted
Eggs 2 large 
Vanilla 1 teaspoon 
Cinnamon 1 teaspoon
Baking powder 1/2 teaspoon 
Sea Salt 1/4 teaspoon 

Whisk all ingredients together until smooth batter forms.  Pour into 10 inch round baking pan lined with more Coconut Oil.

Ingredients Crumble Topping:
Pecans 1/2 cup
Meejool Dates 1/4 cup
Cinnamon 1 tablespoon 
Agave/Honey/Maple 1 tablespoon 
Coconut Oil 1 tablespoon 
Sea Salt just a pinch

Pulse all ingredients in food processor until desired consistency is achieved.  Spirinkle Crumble over top of cake batter.

Bake at 350 degrees for 20-25 minutes until golden brown.  Allow cake to fully cool.

Ingredients Icing:
Agave/Honey/Maple 1/4 cup 
Coconut Oil 3 tablespoons (*do not melt)
Vanilla 1/2 teaspoon

Using the back of a spoon mix all Icing ingredients until no lumps and silky smooth (Zohan!).  Spread over the top of the cake.  

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