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
Stephanie says
Made this for day after Thanksgiving breakfast/brunch. So good!!! I didn't have any coconut flour on hand so I used Cassava flour in place of it and it turned out so delicious! Thanks for a great recipe!
Jessica DeMay says
You're welcome, Stephanie! Thanks for trying my recipe! I'm so glad you enjoyed it 🙂
Jody says
Could I make this today for tomorrow morning? Can I leave it out on the counter covered or put it in the fridge? Thanks!
Jessica DeMay says
Hi Jody- Yes, that will work! It will be fine left out overnight covered. Any longer than that and it should be refrigerated. Hope you love it!
Isobel says
I made this today substituting blackstrap molasses for the maple syrup and ginger for the pumpkin pie spice to make it more like a pumpkin gingerbread coffee cake. It turned out great, although I might add more spices next time.
Jessica DeMay says
What a great idea, Isobel! That sounds delicious!
Tali Levy says
HI Jessica,
This cake looks amazing, but I was wondering could I use bananas or applesauce instead of the pumpkin?
And if I added an egg to the crumbs, could I use it to make pie crust?
Thank you
Jessica DeMay says
Hi Tali- I think banana would be the best substitute. As for the crust- I have no idea. So you're trying to make a banana pie?
Diana says
Hey! It looks delicious and I would love to try this pumpkin coffee cake but I don't see any coffee in it? I was hoping you can clarify that for me.
Thanks!
Diana
Jessica DeMay says
Hi Diana- coffee cake is cake that is served with coffee, so there is no actual coffee in it. Sorry for the confusion. Hope you try it!
Meg says
I am wondering how to go about making this recipe diabetic friendly. My father in law is brand new to no sugar, but has been gf and diary free for twenty years. I'm hoping to make make a desert he can enjoy also. And he lives his pumpkin pie. Thanks for this delicious recipe. I can't wait to try it out.
Warm wishes
Jessica DeMay says
Hi Meg- I think you could use Swerve (a low carb sweetener) in place of the coconut sugar and maple syrup. You may need to use a little more coconut oil or pumpkin to make up for the lost moisture of the maple syrup (probably 2-4 tablespoons). I hope your father-in-law enjoys this! Let me know if you have any other questions. I also have these pumpkin pie bars and the same substitution can be used for that recipe. https://www.jaysbakingmecrazy.com/2016/11/18/paleo-pumpkin-pie-bars/
Mary says
A few questions:
1) When making the crumb topping, it just says "coconut oil" versus in the cake it says "melted coconut oil". I didn't melt the coconut oil for the crumb topping because it didn't specify, but the crumb topping still looks very much like dry sand with lumps. (looking for clarification)
2) When I mixed all the wet and dry ingredients, it made a dough ball. It wasn't runny like I thought cake batter would be. I had to hand mold it inside the baking pan (which I didn't have 9X9 so I proceeded with 8X8).
The only thing I changed in the recipe was using all coconut flour and no almond flour (I guess it's possible that could change the consistency). Mine is currently in the oven right now, so we will see what happens in about an hour....
Jessica DeMay says
Hi Mary, 1) Yes, the crumb topping uses coconut oil at room temperature. It should be kind of sandy looking.
2) It shouldn't be that firm. But using all coconut flour is where it probably went wrong. That is a very unique flour that is extremely dry. Which is why not much is needed. It can't be converted 1:1 with any other flour. It sounds like it sucked up all the moisture of the cake.
I hope it turned out ok still!
Katie says
Will fresh homemade pumpkin puree work for this recipe?
And I don't like the taste of coconut oil so I use butter or applesauce. I am restricted to almost all oils so I use very little bit of butter since I can handle just a small amount of butter.
Would butter and applesauce work for this recipe?
Thank you
Jessica DeMay says
Hi Katie- yes, fresh will work, but I would recommend you cook it down a little because it tends to be more watery than canned. Just place in a pan and cook until thickened. Yes, butter will definitely work. I'm not sure about applesauce. Can you have ghee? That would work as well. I hope you try it! Let meek know if you have more questions.
Katie says
Freaking AMAZAING!
Way better then a Starbucks Coffee cake, they are full of chemicals anyways and this isn't.
I did 2 tablespoons of butter for the crumble topping and then I did 1 & 1/2 tablespoons of butter and 4 tablespoons of Applesauce for the coffee cake filling.
So MOIST and DELICIOUS!
I do wonder what it would taste like with canned pumpkin, I will try that next time.
Thank you very much for sharing this delicious coffee cake recipe for people who are on a strick diet & can't enjoy fall foods!
Jessica DeMay says
Thank you, Katie! What a compliment! 🙂 It is definitely very moist. You're welcome- thanks for trying my recipe and for the great feedback!
Jessica says
i really want to make this tonight, I have all the ingredients except coconut sugar, can i use powdered stevia or liquid splenda instead? do you know how much i would use as a sub? I've been googling work no success....
Jessica DeMay says
Hi Jessica- I hope I'm not too late with my reply. I'm actually not familiar with stevia or liquid Splenda at all. I don't think the measurements would be the same. You may be able to use more maple syrup then just up the dry ingredients a little. Add about 1/4 cup more of almond flour- that's just a guess, but something around there. I hope that helps and I hope you love it!
Jamie says
This is soooo good. I've made non believers that paleo bread can be as good as regular bread into believers with this recipe! So excited to bake this all fall long!
Jessica DeMay says
Thank you so much for the kind comment, Jamie! I'm so happy you like this coffee cake and even 'non-believers' like it 🙂