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
Deborah Lines says
I am gluten free and dairy free and do not eat eggs - what would you suggest that i use as a replacement for the 4 eggs - I usually use bananas and applesauce??
Jessica DeMay says
Hi Deborah- you could try gelatin eggs or flax eggs. I haven't tried either for this recipe so I can't say for sure how it will turn out, but that would be what I suggest.
Sallyanne Young says
Hi!
I just made it and for us it was just okay! I think I would try it again and maybe try to add
more sugar to it.
Sallyanne
Jessica DeMay says
Hi Sallyanne- I'm sorry you didn't love it. It's not quite as sweet as traditional coffee cake. Thank you for the feedback and I do hope you try it again 🙂
Jenn says
Hello!!! I came across this recipe on Pinterest and made it last night. I feel like I messed something up because the cake was fairly dense and moist (probably slightly undercooked) but still tasted decent! My bigger problem is the crumble. It is SUPER dry and fell right off the cake. I'd love to re-try this again, but would love suggestions on how to fix the crumble!
Thanks!!!
Jenn
Jessica DeMay says
Hi Jenn- thank you for trying my recipe! I'm so sorry it didn't work out perfectly. It does sound like maybe it was undercooked a little, but the crumble should definitely not be like that. I would recommend maybe using a little more coconut oil next time to make it more moist. Coconut flour can be different depending on the brand, so that could be why it was so dry. I'm glad you're willing to try it again, I hope it turns out better next time! 🙂
Jenn says
Ah! Thank you for responding and for the tips! Yes, we will give it a go again. This round wasn't a total loss because my daughter is still eating it up 😉 haha
I used King Arthur coconut flour if that makes any difference? Same brand for the almond flour too.
Jessica DeMay says
I'm glad your daughter still is enjoying it 🙂 I believe I used Nutiva coconut flour, that could be why it's slightly different. Hope it comes out perfect this time!
Pinney says
This coffee cake is great! I've made it for my family and friends and it's a hit. It's the perfect treat to cure my craving for all things pumpkin! ????
Jessica DeMay says
Thanks, Pinney! I'm so glad to hear that everyone enjoyed it! Thanks for trying my recipe and for the great feedback!
Sonya says
I just made this and had a bite. Delicious, moist and complex flavours! My question is: I am serving it in 3 days. Is it best to refrigerate or freeze it given my timeline? Thanks!
Jessica DeMay says
Hi Sonya- I'm so glad you made it and like it. Refrigerated will work great for 3 days. Hope everyone loves it!
Diane says
Can you double the recipe and still get the same results? If you can what temperature and how long should you bake it for?
Thank-you
Jessica DeMay says
Hi Diane- yes, that should work if you use a 13x9. Then it should be same temp and close to the same time. I hope that helps and you enjoy!
Katie says
I made this today and it was so easy and delicious!! I don't want to share it!!
Jessica DeMay says
Thanks, Katie! I'm so glad you like it!
Kait says
I made this a few days ago with an egg substitute. I used flax eggs instead, and it still turned out delicious! I think the texture may have been a bit more dense than it would have been with real eggs, but my tummy was grateful that I got to have this treat without the eggs 🙂 I will be bringing this to thanksgiving and Christmas with my family!
Jessica DeMay says
Thanks, Kait! I'm so glad you tried it and I'm happy to hear flax eggs worked 🙂 I'm happy to hear you'll be making it for your family for the holidays! Thanks for trying it and for the great feedback!
Lena says
Just made this....AMAZING! My husband and I devoured it. <3
Lena says
I should add: I used brown sugar instead of coconut sugar because I didn't have any. That's the only change I made. 🙂
Jessica DeMay says
Awesome! I'm so glad to hear that! Thanks, Lena 🙂
Angie Ykeda says
Hi Im gonna try this for tonight I thought one of The ingrediente Will Be coffee too but i Saw It and theres no coffee right ? Is just The tittle ? Or haf to add some coffee somewhere ?
Jessica DeMay says
Hi Angie- coffee cake doesn't have any coffee in it- it's meant to be eaten with coffee. Sorry for the confusion! I hope you enjoy it!
Doreen Luck Salter says
For crumb topping, is coconut oil melted? Could I use a mixer? I have arthritis and it is hard for me to stir by hand sometimes.
This looks so great. I used to make the in-Paleo version and it was excellent. So glad to have a healthy version.
Jessica DeMay says
Hi Doreen- I use coconut oil at room temperature. So not melted, but not rock hard either. Yes, I think it would be fine using a mixer. I hope you enjoy it! 🙂