Who is ready for fall baking? How about starting off with this Gluten-Free Pumpkin Coffee Cake? It's made with almond and coconut flour, pumpkin puree and flavourful spices.
Preheat the oven to 350F.
Line with parchment paper a 9-inch round baking pan, leaving an overhang on the sides to lift the cake out when it’s done. Set aside.
First make the crumb topping by adding in a small bowl, coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix everything well to combine. Set aside.
In a large bowl, add coconut oil, maple syrup, coconut sugar, pumpkin and eggs. Whisk together until combined.
Add the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until the batter is smooth.
Pour the batter into prepared pan and sprinkle the crumbs over the batter, pressingly lightly so they stick.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before serving.
Store covered in fridge after the first day.
breakfast, dairy free, dessert, fall, gluten-free, paleo, thanksgiving, vegetarian
Nutrition InformationAmount per serving (1/12) — Calories: 183, Fat: 11g, Saturated Fat: 7g, Monounsaturated Fat: 1g, Cholesterol: 62mg, Sodium: 185mg, Potassium: 47mg, Carbohydrates: 18g, Fiber: 3g, Sugar: 13g, Protein: 4g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
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