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Paleo Pumpkin Coffee Cake

This Paleo Pumpkin Coffee Cake is sure to be a crowd pleaser. It tastes like desert but is healthy enough for breakfast!
Course Breakfast, Desert, Snack
Keyword coffee cake, dairy free, gluten free, paleo
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12

Ingredients

CAKE:

  • 1/4 cup coconut oil melted
  • 1/4 cup honey
  • 1/4 cup coconut palm sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1-1/2 tsp Pumpkin Pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

TOPPING:

  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tbsp coconut palm sugar
  • 1/2 tsp cinnamon
  • 2 tbsp honey
  • 2 tbsp coconut oil

Instructions

  1. Preheat oven to 325 and line a 9x9 pan with parchment paper.

  2. Make the Topping. In a small bowl combine all ingredients and mix until combined.

  3. In a large bowl, combine coconut oil, honey, sugar, and pumpkin and mix well.

  4. Add eggs and mix until combined.

  5. Add coconut and almond flours, baking soda, pumpkin pie spice, cinnamon, and salt and mix until fully combined.

  6. Pour into prepared pan and top with the Topping by spooning on evenly.

  7. Bake for 45 mins. or until a toothpick inserted in the middle comes out clean.

  8. Serve warm immediately or store in refrigerator.

Recipe Notes

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