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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 12 people
Calories 183kcal

Ingredients

For the Cake

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

Serving: 1/12 | Calories: 183kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 185mg | Potassium: 47mg | Fiber: 3g | Sugar: 13g