Paleo Pumpkin Coffee Cake

This pumpkin coffee cake is simply a fall season dream! It is the perfectly fluffy and soft pumpkin cake with a cinnamon crumble topping. This pumpkin coffee cake is paleo, gluten-free, dairy-free, simple to make, and absolutely delicious!

Ingredients

Here are the ingredients you'll need:

• pumpkin puree
• almond flour
• coconut flour
• cinnamon
• pumpkin pie spice
• baking soda
• eggs
• maple syrup
• coconut oil
• brown sugar or coconut sugar

See recipe card for quantities.

Storage

Store in the fridge for up to 4 days!

Paleo Pumpkin Coffee Cake

This pumpkin coffee cake is paleo, gluten-free, dairy-free, simple to make, and absolutely delicious!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

For the pumpkin cake:

• ½ cup pumpkin puree
• 2 eggs
• 2 tablespoon coconut oil melted
• ⅓ cup maple syrup
• splash of vanilla extract
• 1 cup almond flour
• 2 tablespoon coconut flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda

For the crumble topping:

• ½ cup almond flour
• 2 tablespoon brown sugar sub coconut sugar for paleo
• 1 teaspoon cinnamon
• 2 tablespoon coconut oil melted

For the optional icing drizzle (not paleo):

• ½ cup powdered sugar
• 1 tablespoon maple syrup

Method

 

1. Preheat oven to 350℉ and line an 8x8 pan with parchment paper.
2. In a bowl, mix together all of the pumpkin cake ingredients until you have a smooth batter. Spread into the prepared pan.
3. In a separate bowl, mix together the crumble topping. Sprinkle the crumble topping over the pumpkin cake base and lightly press into the cake batter.
4. Bake for about 25-30 minutes or until a toothpick comes out clean. Let cool before slicing and drizzling the optional icing. Enjoy!