Pumpkin Crumb Cake
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This cake is my version of the Pumpkin Cake that has the yellow cake mix as the base.
Growing up, we would make this every Thanksgiving.
It was a big favorite in our household.
But, of course, it is LOADED with sugar so not the greatest FIT in my Trim Healthy Mama lifestyle.
My 16 year old daughter and I decided we needed a non-sugary version of this in our life.
AND it had to be dairy-free (she can have butter not no dairy products).
If you want to keep this completely dairy free replace the butter with the filtered coconut oil.
This is a recipe I feel good about serving my kids and husband.
It won’t cause those crazy sugar highs and then those sugar crashes.
For this, I used almond flour. I am really used to using almond flour.
If you don’t want to use almond flour you could try the THM Baking Blend.
I have NOT tried it but if you do try it use about 1 cup less.
So instead of 2 1/2 cups of almond flour, you would want to use 1 1/2 cup of THM Baking Blend.
This is just a suggestion… I have not tried. If you try it, please leave me a comment.
You can make a dairy-free topping for this by using this Coconut Cream recipe from Nana’s Little Kitchen .
Also, this recipe is a THM S or Low Carb recipe because it uses lots of good fats.
I try not to overdo this so I can easily get 12/15 squares out of this dessert.
Refridgerate after it cools and keep covered with plastic wrap or a top.