Pumpkin Chocolate Crumb Cake

Whether for breakfast, afternoon snack or dessert, this cake is sure to please. Fall flavors, dairy-free and decadent, this is one bite you and your family can feel good about indulging in. Perfect for this time of year. Happy Thanksgiving. 


Pumpkin Chocolate Crumble

{Yield: 1 single layer 9-inch cake}

For the topping:

1 cup walnuts

1/4 cup maple syrup

2 tsp sea salt

For the cake: 

2 cups Spelt flour (or other flour of choice)

3/4 tsp sea salt

1 1/2 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1 tsp freshly ground nutmeg

1/4 tsp ground cloves

1 cup pumpkin puree*

1 cup canola oil

1 1/3 cups maple  sugar (or other sugar of choice)

3 eggs

3/4 cups chopped walnuts (optional)

3/4 cups chocolate chips (optional)

For the chocolate ganache drizzle:

1/2 cup chocolate chips

1/4 cup coconut milk

1 Tbsp coconut or canola oil

Preheat oven to 325 degrees. Lightly oil  and fit a 9-inch springform pan with parchment paper. Set aside.

Start making the topping by mixing together the walnuts, maple and sea salt. Spread onto a baking sheet and bake in the oven for about 20 minutes until you smell the aroma of toasted walnuts and the maple is just bubbling. Set aside and allow to cool.

In another large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.

In a separate bowl, whisk together the pumpkin puree, oil, and sugar until well-combined. Add in the eggs one at a time, whisking well after each addition. Gradually add the wet ingredients into the dry ingredients. Fold in the walnuts and the chocolate chips, stirring just until combined. Do not overmix.

Pour the batter into the prepared pan. Bake for 30 minutes. Add the walnut topping and then bake for an additional 30-45 minutes,  until a toothpick inserted into the center comes out clean.

In the meantime, make the chocolate ganache drizzle by melting the chocolate chips and the coconut milk by whisking together in a double-boiler set over simmering water.  Once melted, remove from the heat and whisk in 1 Tbsp of oil until smooth. Set aside.

Remove the cake from oven and let cool for 10 minutes before removing from the pan. Let cool completely on a wire rack and drizzle with the chocolate ganache before serving.

*To make fresh pumpkin puree, preheat the oven to 325 degrees. Halve and scoop out the seeds from 2-3 small pumpkins. Roast the pumpkin halves on a baking sheet in the oven for about 30-45 minutes until fork tender. Peel off the skins and puree the flesh in a food processor until smooth.

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