PUMPKIN COFFEE CAKE

Paleo & Gluten Free

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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.

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STEPS

INGREDIENTS

7

17

RECIPE SNAPSHOT

PALEO GLUTEN FREE DAIRY FREE NATURALLY SWEETENED

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– 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.

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– In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well. – Add in the eggs and mix until incorporated.

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– 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.

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– Store in fridge after the first day.

ENJOY!

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ABOUT US

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