Paleo Pumpkin Coffee Cake
The perfect way to use up that last bit of pumpkin is by baking this Paleo Pumpkin Coffee Cake. This Pumpkin Coffee Cake speaks for itself when I tell you this will be your new favorite breakfast cake. It starts off with a pumpkin cake that is super soft and moist and then it is layered with a coconut sugar streusel and finished off with a glaze.
Equipment
- 9 in Circular Pan or 8x8 Sqaure Pan
Ingredients
Coffee Cake
- 2 Cups Almond Flour
- ¼ Cup Coconut Flour
- ¾ Cup Pumpkin Puree
- ½ Cup Coconut Sugar
- ¼ Cup Nondairy Yogurt
- 2 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
Streusel
- ¼ Cup Almond Flour
- ¼ Cup Coconut Sugar
- 1-2 tbsp Melted Coconut Oil
Instructions
- Start by preheating the oven to 350°F. Next, line or spray a 9in circular pan or a 8x8 square pan.
- Then in a large bowl combine all the wet ingredients. Mix in the Pumpkin Puree with the non-dairy yogurt of choice.
- After that is well incorporated, slowly sift in the almond flour and Coconut Flour. Fold that in gently. Then add in the Coconut Sugar and mix again.
- Lastly, add in the spices and Baking Powder.
- Transfer that into the pan and move onto making the streusel.
- In a medium-sized bowl melt some Coconut Oil.
- Then add in the Almond Flour and Coconut Sugar.
- Once that forms into a crumbly mixture, sprinkle it on top of the coffee cake batter.
- Place that into the oven for 30-35 minutes.
- Take it out and let it cool before slicing.