PALEO PUMPKIN COFFEE CAKE
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!!
Paleo Pumpkin Coffee Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9
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.
