This Paleo Pumpkin Coffee Cake is the perfect fall dessert. Healthy, easy, and so delicious!
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 easy cake! I know you will love it!
Looking for more paleo breakfast options? Here is my Paleo Pumpkin Granola and Paleo Banana Bread.
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Paleo Pumpkin Coffee Cake
Ingredients
CAKE
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 cup canned pumpkin
- 4 large eggs
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
CRUMB TOPPING
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 2 tablespoons coconut sugar
- 1/2 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.
Emily says
I made your pumpkin bars last year,(delish!), and decided to make this coffe cake for my Thanksgiving family gathering this year. Doubled the recipe and got 18 generous slices in a 9×13 pan, super yummy recipe I would make again!!
Jessica DeMay says
So glad you liked it, Emily!
LORAN Seislove says
This was absolutely delicious and so easy! Was devoured by “non paleo” family members
Jessica DeMay says
Thanks, Loran! So glad it was enjoyed!
C says
Amazing recipe. Tastes great. Even my not so healthy family loves it
Jessica DeMay says
Thanks for trying it and I’m so glad it was enjoyed!
Jenny says
This recipe is fantastic! Easy to make and super delicious!
Jessica DeMay says
Thanks, Jenny! So glad you like it!
Linda says
In the ingredients there is no coffee?..
Jessica DeMay says
Hi Linda- coffee cake is meant to be enjoyed with coffee. There is no coffee actually in it.