Gluten-free Pumpkin Coffee Cake

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.

Course Dessert

Cuisine American

Keyword breakfast, dairy free, dessert, fall, gluten-free, paleo, thanksgiving, vegetarian

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings people

Calories 183kcal

Author Olivia Ribas

Ingredients

For the Cake

1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup coconut sugar
1 cup canned pumpkin puree
4 eggs
1 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Crumb Topping
1/4 cup coconut flour
1/2 cup almond flour
2 tablespoons coconut sugar
1/2 teaspoon ground cinnamon
2 tablespoons maple syrup
2 tablespoons coconut oil

US Customary - Metric

Instructions

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.

Nutrition