Gluten-Free, Dairy-Free, Serves 16

• 1/2 cup vegan butter
• 1 1/2 cups Stevia Sugar
• 15-ounce can pure pumpkin
• 3 large eggs
• 2 cups coconut flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1 Tbsp cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 tsp ground ginger
• 1/2 tsp sea salt
• 1/4 tsp ground cloves

Topping

• 1/2 cup almond flour
• 1 tsp cinnamon
• 1/2 cup xylitol sugar
• 4 Tbsp vegan butter
• 1/2 cup date sugar
• 2/3 cup chopped pecans

Directions:

Preheat the oven to 350 degrees F. Grease and flour pan of choice. In a large mixing bowl, cream the butter and sugar together. Add the pumpkin and eggs beating continuously until well mixed. Using a separate bowl, combine flours, powder, and spices. Mix until well combined. Slowly combine the dry ingredients into the wet making sure not to over-mix the batter. Evenly pour the mixture into the pretreated pan. In a bowl combine the ingredients for the topping. Once mixed pour over the top evenly. Bake for 50-55 minutes or until a toothpick comes out clean. Remove from heat and let cool for five minutes in the pan before removing the cake to cool completely on a wire rack.