I love to cook for family and friends. Here’s what I’m making this month… the perfect complement to a cup of coffee this time of year. Because I love coffee, but don’t love a PSL. (I know, sue me.) Even better, this is a healthier version of a Fall favorite 🍁🍂
Enjoy!
Paleo Pumpkin Coffee Cake
CAKE
¼ cup melted coconut oil
¼ cup maple syrup
¼ cup coconut sugar
1 cup canned pumpkin
4 large eggs
1 cup almond flour
¼ cup coconut flour
½ teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon salt
CRUMB TOPPING
¼ cup coconut flour
½ cup almond flour
2 tablespoons coconut sugar
½ teaspoon cinnamon
2 tablespoons maple syrup
2 tablespoons coconut oil
INSTRUCTIONS
Preheat oven to 325° and line a 9×9 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 after the first day.
