Gluten-free Pumpkin Coffee Cake (Paleo)
A delicious moist Fall coffee cake that is filled with pumpkin, cinnamon, cloves, ginger, and nutmeg.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 9 servings
Pumpkin Coffee Cake Ingredients:
Streusel Topping 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.
- 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.
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