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
Lori says
I made this tonight, added a little extra spices and it was fantastic! It is definitely a keeper. Will definitely make again. Not too sweet!
Thanksfor the great recipe!
Jessica DeMay says
You're welcome, Lori! Thanks for trying my recipe! I'm so glad you like it!
Linda Panza says
I made this today...I mistakenly added one can of pumpkin instead of one cup...omg...it was so good. I also added nuts and raisins. So so good.
Jessica DeMay says
Thanks for trying my recipe, Linda! Your additions sounds great and it's good to know it still turned out good with 1 can 🙂
Laurie says
Hi Jessica,
I made this coffee cake a couple of months ago and enjoyed it very much. Turned out just like your photo! I did freeze half the cake and enjoyed it even more! Thanks so much for sharing this great recipe!
Jessica DeMay says
You're welcome, Laurie! Thanks for trying my recipe- I'm so glad you like it!
Mands says
I made it with all coconut flour...wish Id read comments first! Havent cut or tried it yet but guessong it will be gross. Expendive cake out here and at $20 for almond flour not something i would do but will try again with almond meal or gluten free flour
Jessica DeMay says
Sorry it didn't work out, Mands! Yes, coconut flour is much different. Almond flour is expensive, but shouldn't be $20. I pay $7.50 a pound for it. I hope you do try it again and a gf mix would work great as well.
Sue says
Sorry if this was asked before, would this freeze well? I'm trying to plan ahead for traveling over the holiday and need to make things earlier in the week.
I've heard great things about this recipe.
Thank you!
Jessica DeMay says
Hi Sue- yes, that would work to make ahead and freeze. Hope you enjoy! 🙂
Nancy says
This loojs AH-mazing ❤ could you use stevia instead of maple syrup and coconut sugar?
Jessica DeMay says
Thanks, Nancy! You may be able to replace some of it, but I'm not sure because the wet/dry ratio might be thrown off. If you're familiar with converting recipes then I say go for it.
Jess says
This coffee cake is fantastic! I actually liked it even better the next day after it had been refrigerated. Such a nice treat!
Jessica DeMay says
Thanks, Jess! I'm so glad you like it and I agree- it tastes great the next day 🙂 Thanks for trying my recipe!
Mae says
I don't have almond flour just coconut flour I do have some almond meal probably not enough can I just use coconut oil instead and if so how much?
Jessica DeMay says
Hi Mae- unfortunately coconut flour can't be subbed equally for almond flour and I've only made it with the combination listed. I'm sorry I can't give measurements for only coconut flour. Hopefully you can try it next time you have almond flour.
Ashley says
I have a family member who is Vegan. Is there a good substitute for eggs? Also are all of the other ingredients vegan?
Jessica DeMay says
Hi Ashley- you could try flax eggs, just google how to make them, it's super simple. Yes, all other ingredients are vegan.
Selena says
Just ate a bit that came out of the oven. DELIGHTFUL. Can't wait to have another piece in the morning. Totally makes up for two years of being GF and Paleo! YUMMY!
Jessica DeMay says
Thanks, Selena! I'm so glad you like it! 🙂