Gluten-free Pumpkin Coffee Cake (Paleo)
A delicious moist Fall coffee cake that is filled with pumpkin, cinnamon, cloves, ginger, and nutmeg.
Servings: 9 servings
Ingredients
Pumpkin Coffee Cake Ingredients:
- 1 1/4 cup almond flour
- ¼ cup coconut flour
- ¼ cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup coconut sugar
- 2 eggs
- 1 cup pumpkin puree
Streusel Topping Ingredients:
- ¾ cup almond flour
- 1 1/2 tsp cinnamon
- 3 tsp olive oil
- 2 Tbs maple syrup
Instructions
- 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.
Notes
- Instead of tapioca flour, you can use arrowroot powder.
- Instead of olive oil, you can use avocado oil.
- Instead of maple syrup, you can use honey.
Nutrition
Calories: 244kcal | Carbohydrates: 24g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 291mg | Potassium: 84mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4291IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg