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
Rebecca H. says
I made these last night and they are delicious! I broke down the nutrition facts for my food log and this is what I got for 1 serving (1/9 of the recipe):
300 calories
42g carbs
14g fat
5g protein
Jessica DeMay says
Thanks, Rebecca! I'm glad you enjoyed it!
Shacasia says
I made this cake yesterday and my family loved it. Any clue on what units were used for one slice of the cake in the explanation of the nutritional facts?
Jessica DeMay says
Thanks for trying my recipe, Sharcasia! I'm glad your family love it! I don't have the nutrition facts, I'm sorry. There are many places online you can use to figure that out if needed.
Michelle says
Do you have a suggestion for an egg substitute (egg allergy)
Jessica DeMay says
Hi Michelle, you can try a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, place in the fridge and let set for 15 minutes) for each egg. I haven't tried it with this recipe, but have had success with that in other recipes. I hope that helps!
Lisa Griffith says
Just put this in the oven, cold winter morning in Michigan. The only thing I had to add to this is 1/2 cup of chopped pecans in the topping . Now I wait for it cook and enjoy. Thank you for the recipe.
Jessica DeMay says
Awesome! I'm so glad you're making it- you will love it! I'm in Michigan too and it sounds perfect on this chilly day! The addition of pecans sounds delicious. I hope you enjoy it! 🙂
Lisa A says
Hi Jessica! I'm making this on Christmas Eve! So excited! BUT I couldn't find almond flour today. Do you think it will work with gluten free recipe ready flour and coconut flour? If so would the measurements be the same? Thank you!!!!
Jessica DeMay says
Hi Lisa! I'm so glad you're making this for Christmas Eve! I do think it will work with gluten free flour and coconut flour. I would keep the measurements the same. If by chance you have some almonds at home, you can throw those in a blender or food processor and pulse until it turns to flour. That would also work. Let me know how it comes out and have a great Christmas!
Amanda says
Hi, I need to make this for tomorrow and the stores close to me that I have time to go to do not have any specialty, organic ingredients. Procrastination is my thing! I'm wondering in place of the coconut sugar, if I can use Blue Agave? Thanks!
Jessica DeMay says
Hi Amanda! Blue Agave won't work because it would effect the dry to wet ratio. Obviously regular sugar would work and some small stores even carry raw or cane sugar- those wouldn't be bad. Something that is dry would have to be used though. I hope that helps and let me know if you have any other questions. Have a great Thanksgiving!
Ursula says
Thank you!!! 🙂 I hope it turns out like your picture lol! Looks so good!
Jessica DeMay says
You're welcome!! I love to see pictures- tag me if you're on instagram: https://www.instagram.com/jays_bakingmecrazy/
Ursula says
Hi!! I really want to make this for tomorrow, I just went out and got everything, however I came home to find out I don't have a 9x9 pan! 🙁 I do have a 8x8 Pyrex glass baking "pan", and a 9" circle regular metal pan. What do you suggest? Should I just go out and buy a 9x9?
Ursula says
I only have an 8x8 Pyrex "pan" or a 9" circle pan to use. Any suggestions? Should I go out and just get a 9x9?? I really want to make this for tomorrow!
Jessica DeMay says
Hi Ursula- I would suggest using the round pan. Don't worry about going out to but a new one 🙂 I hope you enjoy it and have a great Thanksgiving!
Debra says
Would I need to double this for a 9x13 pan? I don't have a 9x9 and I don't want a skinny cake because I have a large family that I'm sure everyone will want a big piece.
Jessica DeMay says
Hi Debra! Yes, you would want to double it for a 13x9. The cooking time should be the same. Yes, everyone needs a big piece 🙂 I hope you enjoy it!
Kerri says
Hi! Can oat flour be used instead of almond flour? I know oat isn't paleo, I'm just looking for GF 🙂
Jessica DeMay says
Hi Kerri- yes, I think oat flour would work great!! I hope you try it and love it! 🙂