Paleo Pumpkin Coffee Cake

By Editorial Team 

This is just like a classic coffeecake. Moist, flavorful cake, with a delicious crumb topping! Isn’t the crumb topping always the best part?? It is simple to make. The cake is mixed in one bowl, by hand, and the topping comes together in just a couple minutes. It can be in the oven in no time. Once it’s baked and cooled, you will want to keep it in the fridge after the first day. I find paleo baked goods go bad pretty fast if left out. It is also good cold though, so no worries!

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• Prep Time: 8 minutes
• Cook Time: 50 minutes
• Total Time: 58 minutes
• Yield: 9

Ingredients

    1/4 cup melted coconut oil
    1/4 cup maple syrup
    1/4 cup coconut sugar
    1 cup canned pumpkin
    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 cinnamon
    1/2 teaspoon salt
    CRUMB TOPPING
    1/4 cup coconut flour
    1/2 cup almond flour
    2 tablespoons coconut sugar
    1/2 teaspoon cinnamon
    2 tablespoons maple syrup
    2 tablespoons coconut oil
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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.
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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.