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
Kaitlyn says
Delicious!! I made this for Sunday breakfast and it was a hit. Thank you for sharing 😊
Jessica DeMay says
You're welcome and thanks for making them! I'm so glad it was enjoyed 🙂
Erin Hoekstra says
It is very yummy but a bit mushy. I followed the recipe and baked it for 50 minutes. Any suggestions?
Jessica DeMay says
Hi Erin- thanks for making it. Did you make any substitutions? It is moist, but shouldn't be mushy.
Diane Hughes says
The relief and anticipation when I found this recipe!!! I CANNOT wait to try it! Thank you for this!
Jessica DeMay says
Hope you love it, Diane!
Missy Goodman says
Any suggestions for sub for the almond flour? My son is allergic to tree nuts Recipes sounds delicious. THANKS!
Jessica DeMay says
Hi Missy- a gluten free mix would probably be the best bet. 🙂
Diane Pullen says
What is the nutrition information for this specifically carbs, fats, and protein?
Jessica DeMay says
I don't calculate that, but you can use a site like My Fitness Pal if you need to know
Tessa says
Can I double this in a 9x13?
Jessica DeMay says
I think that would work, yes!
Deanna says
Family favorite! Moist and just delicious!
Donna says
Made these yesterday! Absolutely delicious 😋!!! I added some chopped pecans to the topping.
Rebekah says
I have been making this recipe for 4 years now! It is one of my healthy fall/ thanksgiving go-to recipes!
Jessica DeMay says
So glad you love it!