Paleo Pumpkin Coffee Cake

This easy cake is perfect for breakfast or dessert.
8 minutes
50 minutes
Show nutritional information
This is our estimate based on online research.
Fat:15 g
Carbohydrates:16 g
Protein:3 g
Calculated per serving.
  • Recipe in the Contest: 34 votes
  • Serves: 9

    Serves: 9decrease servingsincrease servings



    Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
    1. Preheat oven to 325° and line a 9x9 pan with parchment paper.
    2. 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.
    3. In a large bowl, combine coconut oil, madly syrup, coconut sugar, and pumpkin. Mix well.
    4. Add in the eggs and mix until incorporated.
    5. 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.
    6. Bake for 45-50 minutes.
    7. Store in fridge after the first day.

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    1. November 11, 2018

      This recipe is not well written and is entirely missing the 1 cup almond flour that goes into the cake! I used the “original recipe” which is written entirely differently.

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