Paleo Pumpkin Coffee Cake

Paleo Pumpkin Coffee Cake

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 9

Ingredients
  

For the Cake:

  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 large eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

For the Crumb Topping

  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil

Instructions
 

  • Preheat oven to 325°and line a 9x9 pan with parchment paper.
  • Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  • In a large bowl,combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  • Add in the eggs and mix until incorporated.
  • Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping. Bake for 45-50 minutes. Store in fridge.
Keyword Maple Syrup, Pumpkin