This Paleo Pumpkin Coffee Cake is the perfect fall dessert. A tender cake topped with an irresistible crumb topping. Gluten free, dairy free, and naturally sweetened.
Coffee cake is one of my favorite things to make. It's a cake that is so good it doesn't need frosting. It's a little fancier than bread or muffins which means it's perfect to serve to guests or give as a gift. This is a healthy version, made completely gluten and dairy free. It is so delicious though!! My dad was visiting last week and he isn't paleo. He happily ate a large piece and didn't know it was paleo until I told him- it's that good!!
This is just like a classic coffeecake. Moist, flavorful cake, with a delicious crumb topping! Isn't the crumb topping always the best part?? It is simple to make. The cake is mixed in one bowl, by hand, and the topping comes together in just a couple minutes. It can be in the oven in no time. Once it's baked and cooled, you will want to keep it in the fridge after the first day. I find paleo baked goods go bad pretty fast if left out. It is also good cold though, so no worries!
This would be so good served at Thanksgiving! No one would miss the pie and it's so much healthier. You have to try this paleo pumpkin coffee cake! I know you will love it!
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Paleo Pumpkin Coffee Cake
Ingredients
CAKE
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 cup canned pumpkin
- 4 large eggs
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
CRUMB TOPPING
- ¼ cup coconut flour
- ½ cup almond flour
- 2 tablespoons coconut sugar
- ½ teaspoon cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
Instructions
- Preheat oven to 325° and line a 9x9 pan with parchment paper.
- Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
- In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
- Add in the eggs and mix until incorporated.
- Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
- Bake for 45-50 minutes.
- Store in fridge after the first day.
Nutrition Information
Theresa says
Can you freeze the leftovers?
Jessica DeMay says
Yes! It freezes great!
Megan says
Can I substitute more almond flour instead of coconut flour? Or another flour? No coconut flour.
Jessica DeMay says
Hi Megan- you can use more almond flour, but it will need to be 3 times the amount of coconut flour. So 3/4 cup more for the cake and 3/4 cup more for the crumb. Hope that helps.
Abby says
If I need to swap out the coconut and almond flour, can I just use GF flour for both - so 1 and 1/4 cup of flour? Or are both flours needed for texture?
Jessica DeMay says
Yeah, that should work!
Amanda says
Did that work swapping it out? I would need to do that as well due to a coconut allergy. Let me know!
Kadijah says
Hi! This recipe sounds yummy! Is it possible to swap the almond flour for a gluten free all purpose or does that ruin the texture?
Jessica DeMay says
I think a gf all purpose flour would work great.
Nat says
Just wondering if it’s a small can or big can of pumpkin purée?
Jessica DeMay says
Small!
Heather Rennie says
hi! could i make this as muffins ? suggestions for length?
Shelley says
I have the same question: can this be made as muffins?
Jessica DeMay says
Yes, I'm sure it can. I would say it makes a dozen and bake about 18-25 minutes. Until a toothpick inserted in the center comes out clean.