Paleo pumpkin coffee cake

fork cutting a piece of pumpkin coffee cake recipe

5 from 4 votes

Get ready for the best pumpkin coffee cake you've ever had! This healthy version is topped with a thick layer of streusel and a soft and moist pumpkin cake underneath. It's great for a Thanksgiving breakfast, but you'll still feel great because it's paleo and gluten free. Even though it's made from scratch, it's an easy recipe to follow and freezes well too.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Keyword: coffee cake, dairy free, gluten free, healthy cake, paleo cake, sugar free

Servings:

Author: Molly Thompson

Ingredients

Pumpkin Cake:

1 cup almond flour
1/2 cup arrowroot flour (or tapioca flour)
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
1 teaspoon fine grain sea salt
1/2 cup pumpkin puree
1/2 cup palm oil shortening
1/2 cup pure maple syrup
¼ cup coconut sugar
1/4 cup creamy almond butter
3 large eggs
2 teaspoons pure vanilla extract

Streusel Topping:

1 ½ cups almond flour
¼ cup arrowroot flour (or tapioca flour)
2/3 cup coconut sugar
2 teaspoons pumpkin pie spice
1/4 teaspoons fine grain sea salt
½ cup grass fed butter or coconut oil solid and chilled

Maple Icing:

4 tablespoons melted nut butter (I prefer cashew or almond)
2 tablespoons arrowroot flour (or tapioca flour)
3 tablespoons maple syrup
2-3 tablespoons water

Instructions

Preheat oven to 350°F. Grease a 9x9 inch baking pan with coconut or avocado oil. Set aside.
In a medium bowl, add all of the streusel ingredients except for the coconut oil or butter. Whisk gently to combine. Next, add the coconut oil or butter and use a pastry blender or two knives to cut the cold butter or coconut oil into the dry ingredients. Continue to blend until a crumbly mixture forms. Set aside.
In a medium bowl, whisk together all the cake's dry ingredients including the almond flour, arrowroot flour, baking powder, cinnamon, nutmeg and salt. Set aside.
In a separate large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, blend together the pumpkin puree, palm shortening, maple syrup, almond butter, eggs and vanilla until completely smooth, about 3 minutes.
Add the dry ingredients to the wet ingredients and gently fold together using a wooden spoon or rubber spatula until incorporated, being careful not to overmix.
Pour the batter into the prepared baking pan and crumble the reserved streusel topping to cover the batter. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Remove form the oven and allow to cool. While it’s cooling, make the glaze. Mix all the ingredients in a small bowl and mix well. Drizzle over cake.

Notes

To freeze, sliced cooled cake and place in an air tight container for up to 3 months. Allow to thaw in the fridge or at room temperature before eating.

Nutrition