Paleo Pumpkin Coffee Cake
Servings: 9 servings
Calories: 430kcal
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
Calories: 430kcal | Carbohydrates: 30g | Protein: 12g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 253mg | Potassium: 120mg | Fiber: 7g | Sugar: 16g | Vitamin A: 4358IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg