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
Nicole says
What ingredients in the recipe makes the 'coffee' part, of this cake?
Jessica DeMay says
Hi Nicole. Coffee cake is a cake meant to be enjoyed with coffee, it doesn't have coffee in it. The signature crumb topping is what makes it a coffee cake. I hope you try it! 🙂
Lauren says
This looks delicious and was curious if I could substitute almond meal for the almond flour? Thank you as I can't wait to try!
Jessica DeMay says
Hi Lauren! Yes, you can use almond meal. I hope you try it and love it. Tag me (on Instagram) if you make it- I love to see my recipes enjoyed.
Krystal says
Hi Jessica! I just made this with almond meal but seems to not be setting in the middle? It's mushy ? I let it sit out for a while before putting it in the oven because I had to run an errand...do you think that messed it up?
Jessica DeMay says
I'm so sorry, Krystal! That could of made the baking soda not work if it was left sitting out. I hope you try it again and just bake it a little longer if you need to. Every oven is different, too.
Amy says
I made this for my family last week and it was delicious! Highly recommend this coffee cake. The only thing I changed is I replaced the coconut sugar with maple syrup, other than that I followed the recipe exactly. So good!
Jessica DeMay says
Thanks, Amy! I'm so glad you liked it! Thanks for trying it and for the great feedback!
joyce says
#3 in the instructions- "madly syrup" made me smile 😉 the recipe looks delicious!
Jessica DeMay says
Haha- oh my gosh, I didn't even notice that! 🙂 Just changed. Thanks!!
Megan says
I just made this yesterday and it is delicious! I could eat the crumble topping with a spoon 🙂 The cake was a little denser and more moist than I thought it would be, but I may not have baked it for long enough - it reminded me of straight up pumpkin pie.
Jessica DeMay says
Thanks, Megan! Yes, that topping is delicious! It sounds like it was slightly undercooked, but still amazing! I'm glad you enjoyed it! Thanks for the feedback.
Peggy says
This looks sooo good! Any suggestions as to how to make it egg free? I'm allergic to almonds, do you think pecan flour would work? Thanks, in advance!
Jessica DeMay says
Hi Peggy! You can try using flax eggs, but I can't guarantee it will work perfectly. I think pecan flour would work great! Let me know if you try it and how it comes out.
Patti Cameli says
Oh, Jessica, oh!!! I've been looking all over for something like this! My husband and I have been on paleo and have been looking for that special treat, then I found yours! Your Paleo Pumpkin Coffee Cake was exactly as pictured! And just as described, it was moist and so easy to prepare. It couldn't have turned out better, it look like it jumped off the page and onto my plate! I'll be sharing your recipe on my Facebook page along with photos of my endeavor. I know my sister-in-law will be happy as well because she has just been told that she is gluten intolerant. I highly recommend this recipe to everyone. We loved it!
Jessica DeMay says
Thanks, Patti!! This comment made my day! 🙂 I'm so glad you found it and it worked so well for you! Thank you for all your kind words and for sharing the recipe! That is so sweet!
Tinna Sørensen says
Hi,
This cake look so yummi. I must try it. I'm from Denmark where we don't have a tradition of using pumpkins in cakes. The canned pumkin - is it a puré or small pieces of pumpkin? Thanks ?
Jessica DeMay says
Hi Tinna! Thanks, I hope you enjoy it as much as we do! Canned pumpkin is smooth, like a puree. You can use fresh pumpkin cooked, just make sure it's not too watery. You could also use cooked butternut squash, as most canned pumpkin in the US is actually butternut squash! I hope that helps, let me know if you have any other questions.
Tinna Sørensen says
Okay. Thanks. I will definately try.
erin says
do you think i could sub a gluten free flour mix (i prefer cup4cup) for the almond flour as I have a nut allergy? thanks! erin
Jessica DeMay says
Hi Erin! Yes, I think that would work fine. Let me know if you try it and if it works. I hope you enjoy it!!
erin says
I made this and replaced the almond flour with Cup4Cup - it was great! i would add more coconut sugar but that's just my sweet tooth talking. Thanks!
Jessica DeMay says
Hi Erin! Thanks for trying it and for the feedback!! Ha- yes, it's not super sweet so adding more sugar makes sense. 😉 I am glad the Cup4Cup worked great. You're welcome- happy you enjoyed it!!
Mary Ann | The Beach House Kitchen says
Oh that photo Jessica! It makes that coffeecake look so moist and delicious!! Perfect for a Thanksgiving breakfast! Never too early to plan ahead!!
Jessica DeMay says
Thanks, Mary Ann!! I agree-Thanksgiving is only 5 weeks from this Thursday!! That will come up so quick!
Mysti Brown says
Hi, I am unable to use coconut oil or flour what do you suggest as a replacement? Thank you and it looks wonderful.
Jessica DeMay says
Hi Mysti! Instead of the coconut oil you can use ghee, lard, or grass-fed butter. You can try increasing the almond flour by 1/2 cup in place of the coconut flour- I can't guarantee it will come out perfectly because I haven't tried it and coconut flour can't be replaced in a 1 to 1 ratio. Let me know if you try it and how it comes out. Hope that helps!