Gluten-free Pumpkin Coffee Cake, Paleo
This Gluten-free Pumpkin Coffee Cake is a satisfying moist Fall coffee cake that is filled with pumpkin, cinnamon, cloves, ginger, and nutmeg. It’s topped in a delightful cinnamon maple streusel.
Give us a pumpkin baked good this time of year and we are a happy lady! We could eat one of these Paleo Pumpkin Pie Chocolate Chip Cookies, a slice of this Pumpkin Carrot Cake With Almond Maple Drizzle, or this Pumpkin Mug Cake pretty much any day of Fall.
We love this paleo 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 grain-free.
What makes this recipe work
- It’s basically our favorite of the pumpkin and coffee cake worlds!
- It is fudgy and cakey.
- It is gluten-free, dairy-free, and Paleo.
- It is simple to make.
- It isn’t too sweet.
- You can eat it for breakfast with a cup of coffee, or as a snack with a cup of tea, or even as dessert.
Recipe ingredients
- almond flour– blanched almond flour works best here because it is refined in texture.
- coconut flour– this gives good texture to gluten-free baked goods.
- tapioca flour– this also gives good texture to gluten-free baked goods.
- baking soda– this helps the coffee cake rise.
- nutmeg, cinnamon, ground cloves, ground ginger– these spices add a wonderful Fall flavor to the coffee cake.
- coconut sugar– this has a lower glycemic index compared to other sugars.
- eggs– these bind the batter together.
- pumpkin puree– you can use canned pumpkin puree or fresh.
- olive oil– this is used to replace butter.
- maple syrup– make sure to use pure maple syrup.
Additions/ Substitutions
- 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.
Step by step instructions
Step 1: In a large bowl, mix the almond flour, coconut flour, tapioca flour, baking soda, salt, nutmeg, cinnamon, cloves and ginger together.
Step 2: In another bowl, mix the coconut sugar, eggs, and pumpkin puree.
Step 3: Combine the dry ingredients into the wet ingredients and mix, then put the batter into a pan.
Step 4: Make the streusel topping by mixing some almond flour, cinnamon, olive oil and maple syrup together.
Step 5: Sprinkle the streusel on top of the pumpkin coffee cake batter and then bake!
Expert tips
- If you want this dessert to be sweeter, then you can add more coconut sugar to the pumpkin cake base.
- You can use pumpkin spice to replace the individual spices.
- To store: cover the pan with aluminum foil and store on your counter top for 3-4 days.
Prep 10 minutesCook 25 minutesTotal 35 minutesMakes 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
Method
- 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.
