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!
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.
Ashley says
This recipe is awesome! I made it for my husband is on an elimination diet so we are very limited with sweets. I did substitute lankato syrup for the maple syrup and monk fruit for the coconut sugar and it worked perfectly!
Jessica DeMay says
Great- I’m glad to hear that worked, Ashley! Thanks for trying it!
Kirsten says
Can you substitute brown sugar for the coconut sugar?
Jessica DeMay says
Ho Kirsten- yes, sure!
Kathleen says
Will grapeseed oil work in place of the coconut oil in the cake? Thanks.
Jessica DeMay says
Hi Kathleen- I’m not very familiar with grapeseed oil so I can’t say for sure. If you use it and like it (not a strong flavor, etc) then try it! Hope that helps!
Annette Veinot says
Hi Very good. I only baked it for 25 minutes, though.
Jessica DeMay says
Thanks, Annette! I’m so glad you like it!
Gena says
How is it dairy free if it has eggs?!?
Jessica DeMay says
HI Gena- eggs are not dairy. They are sold in the dairy section, but contain no dairy. Please Google if you need more info. Thanks!