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
Leah says
I made this and it was delicious, although next time I'm going to try to add more of a pumpkin flavor somehow. It was so great though that two days later I made it again but this time with 3 small/medium BANANAS! It was excellent.
I had to add a little more almond meal and coconut flour to the base to balance the texture.
I had to use agave because I ran out of maple syrup.
So good!! I cut refined sugar out of my life so I know I will be making this again and again either with banana or pumpkin...
Jessica DeMay says
Thanks for trying it, Leah! Try increasing the spices next time, that should help. Good to know it works with bananas as well! I'll have to try that. Thanks for the great feedback 🙂
Tiffany says
Hi there! Would this be ok if I were to freeze after its baked? I would like to make a double batch & freeze half for another day.:-) TIA
Jessica DeMay says
Hi Tiffany! Yes, I think that would work great! Hope you love it!
Julie Meserve says
Hi Jessica!
Can't wait to try this! I will be substituting the sugar for a sugar free sugar alternative and the maple I will substutute also. It looks fabulous I cant wait to try it!
Jessica DeMay says
Hi Julie- Thanks! I hope you love it 🙂
Tina says
I was dying to try this, so I had to make several substitutions since I was out of some ingredients. I used organic butternut squash instead of pumpkin, ground almonds instead of almond flour, and my own "special" spice mix, which I always used in conventional baking. It's amazing, flavorful, and NOT missing any sweetness, in fact, contrary to the other comments, if you find it "bland" add spices, not sugar, to make it more flavorful. I'll make it again with the correct ingredients and expect it to come out even better.
Jessica DeMay says
Thanks for trying it, Tina! I'm glad it was good even with all the substitutions. You're right- most the time it needs spice not sugar. Or if people leave salt out thinking that's not important- that can make all the difference. Thanks for the great feedback 🙂
caro says
I have one thing to say: delicious!! Made this for the first time tonight and might have eaten two pieces. Whoops! Thanks for an amazing recipe. It's a real winner at our house 🙂
Jessica DeMay says
Thanks, Caro! You're welcome- I'm so glad you like it! Thanks for making it and for the great feedback!
Rennie says
Wow. It's the first day of September and I wanted to treat myself to something pumpkinish. It is absolutely delicious! I ate a little piece warm from the oven and the topping was perfectly crumbly with the right amount of crunch. I can imagine this will be wonderful with a bit of whipped cream...and I am totally looking forward to having a piece for breakfast! Thank you for a wonderful recipe!
Jessica DeMay says
You're welcome, Rennie! Thank you for making it 🙂 I'm so glad you are enjoying it! I'm right there with you on the pumpkin- I'm already baking with it too!
Kristine says
Can you use regular sugar in replace of the coconut sugar? I am not familiar with using that is why i am asking. Sounds delicious!!
Jessica DeMay says
Hi Kristine- yes, that would work. Coconut sugar is an unrefined sugar that has a lower glycemic index than regular sugar. It can be found by the sugar in the baking aisle, usually on a higher shelf. It's darker in color- like brown sugar but not as sticky. I hope that helps.
Laila says
Honestly I was not a fan of this "coffee cake". I've baked a couple recipes from this site and have had pretty good luck! However these failed to impress me. I was drawn to the recipe by the picture and it was pretty accurate and the cake was quite moist yet the taste was really bland with both the topping and cake. I followed the recipe to a t and the lack of sugar makes it boring.... Kinda unimpressed and searching for more flavor!
Jessica DeMay says
Hi Laila- I'm sorry you didn't like the coffee cake. You could always try increasing the sugar if you want. I've never found it to be bland, but everyone is different. I'm glad you've found some of my other recipes that you enjoy.
J+E | Real Simple Good says
So, I'm totally not trying to wish summer away, but this recipe makes me soooooo excited for fall! Love pumpkin everything! This coffee cake looks incredible!
Jessica DeMay says
Thanks, Erica! It's definitely a favorite here. Although I'm not ready for all things pumpkin quite yet (soon!), I am looking forward to cooler weather 🙂
Nicole says
I doubled the recipe and made this for a work potluck today and it was a hit! Everyone (especially the GF folks) loved it! I can't wait to bake this again for Thanksgiving with the family.
Thanks for sharing!
Jessica DeMay says
You're welcome, Nicole! Thanks for making it! I'm glad everyone enjoyed it 🙂
Cassie says
This cake looks SO moist and delicious. I just can't wait to dig into it!
Jessica DeMay says
Thanks, Cassie! It is definitely a favorite in our house. I hope you enjoy it 🙂