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
Jill says
Delicious! My go to paleo pumpkin coffee cake! I add dark chocolate chips. My baking time is shorter though only 35 minutes max.
Jessica DeMay says
Thanks, Jill! I'm so glad you like it and added chocolate chips sounds amazing!
Linda says
In the ingredients there is no coffee?..
Jessica DeMay says
Hi Linda- coffee cake is meant to be enjoyed with coffee. There is no coffee actually in it.
Jenny says
This recipe is fantastic! Easy to make and super delicious!
Jessica DeMay says
Thanks, Jenny! So glad you like it!
C says
Amazing recipe. Tastes great. Even my not so healthy family loves it
Jessica DeMay says
Thanks for trying it and I'm so glad it was enjoyed!
LORAN Seislove says
This was absolutely delicious and so easy! Was devoured by “non paleo” family members
Jessica DeMay says
Thanks, Loran! So glad it was enjoyed!
Elisabeth says
Made it twice now and I love it. Nothing missing here for me. Very nice. Second time I forgot the salt ....did not mess it up either but you will just miss the kick. But for old people on a low salt diet it can be perfect.
Jessica DeMay says
Thanks for trying it, Elisabeth! So glad you like it!
Emily says
I made your pumpkin bars last year,(delish!), and decided to make this coffe cake for my Thanksgiving family gathering this year. Doubled the recipe and got 18 generous slices in a 9×13 pan, super yummy recipe I would make again!!
Jessica DeMay says
So glad you liked it, Emily!
Emily says
Hello! I wanted to make this yummy cake for my family tomorrow but was wondering if the coconut oil for the topping is melted or solid? Thanks!
Jessica DeMay says
Hi Emily- it's room temperature. So not melted, but not cold either. Hope you love it!
Meg says
Can these be made into muffins, or would the center be too dense to bake successfully?
Jessica DeMay says
Hi Meg- I think that would work fine. Bake for 20-25 minutes probably. Enjoy!
Emma says
It was really good, but a little bit dry. Maybe less flour next time? Really delicious with coconut whipped cream.
Jessica DeMay says
Thanks for trying my recipe, Emma! I'm sorry it came out a little dry. Different brands of flours can make a difference like that. I'm happy to hear it was good with whipped cream 🙂