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.
PALEO GLUTEN FREE DAIRY FREE NATURALLY SWEETENED
– 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.