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paleo gluten free dairy free healthy pumpkin spice coffee cake

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
Cook Time 30 minutes
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!