Gluten Free Pumpkin Pepita Coffee Cake

Ingredients

• FOR THE CAKE:
• ½ cups Arrowroot
• ½ cups Almond Flour
• ½ cups Coconut Flour
• 2 teaspoons Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 2 teaspoons Cinnamon
• 1 teaspoon Pumpkin Spice
• ½ teaspoons Nutmeg
• ¾ cups High Quality, Or Homemade Pumpkin Puree
• ¼ cups Full-fat Coconut Milk
• ½ cups Coconut Oil
• ¼ cups Maple Syrup
• 2 whole Large Eggs
• FOR THE STREUSEL:
• ¼ cups Sucanat
• 2 Tablespoons Almond Flour
• 2 Tablespoons Arrowroot
• ½ teaspoons Cinnamon
• 6 Tablespoons Room Temperature Butter
• ¼ teaspoons Salt
• ⅓ cups Raw Pepitas (pumpkin Seeds)
• FOR THE GLAZE:
• ½ cups Cashews, Soaked For At Least 4 Hours And Drained
• 2 Tablespoons Maple Syrup
• ⅛ teaspoons Sea Salt
• 1 Tablespoon Hot Water
• 2 Tablespoons Full-fat Coconut Milk
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Melted, Extra Virgin Coconut Oil

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