Paleo Pumpkin Coffee Cake

This cake is simply delicious and is perfect for dessert or as a great treat anytime of the day.

Preparation time: 10 minutes
Cooking time: 50 minutes
Serves: 9


  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 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

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


  1. Preheat oven to 160°C. Grease a baking pan with coconut oil or line with parchment.
  2. To prepare the crumb topping, add the almond flour, coconut flour, coconut sugar, cinnamon, coconut oil and maple syrup to a small bowl.
  3. Mix well until it resembles fine breadcrumbs. Cover and set aside.
  4. Now start making the batter for the cake. Place the coconut oil, coconut sugar, pumpkin puree and maple syrup in a large bowl and mix well.
  5. Add the eggs, two at a time, mixing well after each addition.
  6. Then, mix in the coconut flour, baking soda, almond flour, cinnamon, pumpkin spice and salt. Once you reach a smooth consistency, place the batter in the prepared baking pan, add the crumb mixture on top and bake in the oven for about 50 minutes.
  7. Let it cool completely. Slice the cake into squares and enjoy.

Check out the Paleo Cookbook and get over 200+ delicious Paleo recipes that will make you look and feel better, and help you become a “Paleo Pro” in the kitchen.

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