Paleo Gluten-free Pumpkin Coffee Cake
Paleo Gluten-free Pumpkin Coffee Cake recipe. A delicious moist Fall coffee cake that is filled with pumpkin, cinnamon, cloves, ginger, and nutmeg. It’s topped in a delightful cinnamon maple streusel.
This Paleo Gluten-free Pumpkin Coffee Cake has arrived at the perfect time! Fall is pumpkin baked goods season!
I love this coffee cake because it’s moist and pumpkiny and filled with cinnamon, cloves, ginger, and nutmeg spices. It’s topped in a delightful cinnamon maple streusel, all while being Paleo and Gluten-free.
Give me a pumpkin baked good this time of year and I am a happy lady!
Oh and add this Pumpkin Mug Cake ( which is Paleo and Gluten-free) by Everyday Maven to the list. It cooks in 3 minutes, in the microwave. UM yes please!
And now I have this Paleo Gluten-free Pumpkin Coffee Cake to add to the list.
It’s basically the best of the pumpkin and coffee cake worlds!
Ingredients needed to make this Paleo Gluten-free Pumpkin Coffee Cake:
- almond flour
- coconut flour
- tapioca flour
- baking soda
- ground cloves
- ground ginger
- coconut sugar
- pumpkin puree
- olive oil
- maple syrup
This Paleo Gluten-free Pumpkin Coffee Cake has a moist, fudgy pumpkiny cake base that is seasoned with cinnamon, cloves, ginger and nutmeg.
The pumpkin cake portion of this dessert is really more fudgy than cakey, but it is still cakey… it’s hard to explain the texture but it’s delicious and that is all that matters. 🙂
And if that wasn’t good enough, it is topped in a crumbly yummy cinnamon maple streusel. I love this streusel topping. It’s so simple but so crumbly and satisfying.
The maple syrup adds a great sweetness to it that pairs really well with the pumpkin cake underneath it.
How to make this pumpkin coffee cake:
In a large bowl, mix the almond flour, coconut flour, tapioca flour, baking soda, salt, nutmeg, cinnamon, cloves and ginger together.
Then mix the coconut sugar, eggs, and pumpkin puree in another bowl.
Combine the dry ingredients into the wet ingredients and mix, then put the batter into a pan.
Then, make the streusel topping by mixing some almond flour, cinnamon, olive oil and maple syrup together.
Sprinkle the streusel on top of the pumpkin coffee cake batter and then bake!
Note: if you want this dessert to be sweeter, then you can add more coconut sugar to the pumpkin cake base.
One of the best parts of this Paleo Gluten-free Pumpkin Coffee Cake, aside from how good it is, is how versatile it is.
You can eat it for breakfast with a cup of coffee, or as a snack with a cup of tea, or even as dessert.
It’s one of those baked goods that truly works for any time of day.
And since it is pumpkin and cinnamon flavored, it adds a seasonal, festive element to your day… which I love!
Hope you enjoy it as much as I do!
Paleo Gluten-free Pumpkin Coffee Cake
Pumpkin Coffee Cake Ingredients:
- Preheat the oven to 350 degrees F. Grease an 8 in x 8 in pan.
- In a large bowl, mix 1 ¼ cup almond flour, ¼ cup coconut flour, ¼ cup tapioca flour, 1 tsp baking soda, ½ tsp salt, ½ tsp ground nutmeg, 1 tsp cinnamon, ¼ tsp ground cloves and ¼ tsp ground ginger together.
- In another bowl, mix ½ cup coconut sugar, 2 eggs, and 1 cup pumpkin puree in another bowl.
- Pour the dry ingredients into the bowl of wet ingredients and mix. Then, pour the batter into a pan.
- Next make the streusel topping. In a small bowl, mix ¾ cup almond flour, 1 ½ tsp cinnamon, 3 tsp olive oil, and 2 Tbs maple syrup. Mix with a fork until the streusel forms. Sprinkle on top of the pumpkin coffee cake batter.
- Bake for 25 minutes, until a toothpick comes out clean.
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