Go Back
PRINT
This Paleo Pumpkin Coffee Cake is made of a moist cassava flour pumpkin cake topped with the perfect cinnamon coffee cake streusel for a new gluten-free fall favorite!

Pumpkin Coffee Cake

This Paleo Pumpkin Coffee Cake is made of a moist cassava flour pumpkin cake topped with the perfect cinnamon coffee cake streusel for a new gluten-free fall favorite!

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 40 minutes
TOTAL TIME 50 minutes
SERVINGS 8

INGREDIENTS

  • 2 eggs
  • 2/3 cup coconut sugar
  • 2 tbsp honey
  • 3/4 cup canned pumpkin
  • 1/3 cup avocado oil
  • 1/2 cup coconut or almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 teaspoon baking soda
  • 1.5 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/3 cup coconut flour
  • 1 cup cassava flour

Cinnamon Filling

  • 1/3 cup coconut sugar
  • 2 tsp cinnamon
  • 1 tbsp coconut oil

Streusel Topping:

  • 1/3 cup cassava flour
  • 3 tbsp coconut sugar
  • 3 tbsp coconut oil
  • 2 tsp cinnamon

INSTRUCTIONS

  1. Preheat oven to 350 F and line a 9 inch cake pan with parchment paper and coconut oil.
  2. Stir together all streusel topping ingredients with a fork and set aside, then stir together cinnamon filling in a separate bowl and set aside.

  3. In a large bowl, beat eggs, honey, and sugar until well combined and the sugar has begun to dissolve. Add pumpkin and oil and beat again for a minute, then stir in coconut milk, vinegar, vanilla, and baking soda.

  4. Add cinnamon, nutmeg, cassava flour, and coconut flour to the wet ingredients and fold until well combined. Allow the batter to sit for 2-3 minutes to absorb. If the batter is too thick add 2 tbsp dairy-free milk.
  5. Pour 1/2 the batter into the prepared baking pan and smooth with a spatula. Sprinkle the layer of cinnamon filling evenly over the batter, then top with the remaining half of the batter. Finally, sprinkle the streusel over the top.
  6. Bake in the preheated oven for 35-40 minutes or until a knife comes out clean.
  7. Once out the oven, cool for 15 minutes in the pan, then transfer onto a wire rack to cool completely.