Pumpkin Coffee Cake {Paleo, Gluten-Free}

This Paleo Pumpkin Coffee Cake has it all!  Moist cake with sweet fall spices topped with an addicting crumb topping and maple icing!  Fancy enough to serve to brunch guests but so delicious that you’ll want to have some to snack on all season long!

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It’s time to kickoff the start of pumpkin season (since you know I’m VERY pro-pumpkin-spice!). We have a ridiculously delicious coffee cake here today that you simply NEED to make ASAP.

And have I mentioned that coffee cake is hands-down my favorite thing to bake?  Probably.  In fact I think I might have mentioned it when I posted this banana nut coffee cake just a week or two ago.

But, well, facts.  I flipping love coffee cake every step of the way.  It’s easy to prepare but has a BIG payoff.  From the moist cake to the sweet crumb topping to the drizzle or glaze.

I just love it to pieces – always have and always will.  Don’t dare me to start reciting song lyrics.  I’ll spare you for now, save them for next time 🙂

That being said, SURPRISE! I made you this Paleo, gluten-free pumpkin coffee cake and it’s going to rock your world!

Ingredients in this Paleo coffee cake recipe:

There are three delicious layers in this easy grain free coffee cake:

• Pumpkin cake
• Pecan crumb streusel topping
• Maple glaze

The cake batter itself is very simple. I used a mix of pumpkin puree with blanched almond flour and tapioca flour, plus pumpkin pie spice and cinnamon to get the flavors right. Add the basics to bring it all together – eggs, baking powder, and ghee.  Since the pumpkin really moistens the cake, just 2 Tbsp of ghee are needed to give it that perfectly moist consistency. Finally, chopped pecans are folded in for the most delectable texture.

It’s sweetened with both coconut sugar and maple syrup which creates the perfect maple brown sugar flavor.

But the best part, perhaps, is the topping!  I added pecans and used coconut sugar, which for me is really like a Paleo version of brown sugar.  It’s perfect in this recipe!

And as for the maple glaze drizzle…it’s divine. Combine powdered sugar, vanilla extract, dairy-free milk, and spices. It’s that easy!

Is there a healthy substitute for powdered sugar?

Yes! In fact, I made the glaze for this coffee cake recipe using homemade powdered sugar. And the best part- it’s totally Paleo!

Making powdered sugar with maple or coconut sugar is not only easy, but a total game changer when it comes to Paleo desserts!

I have been making a maple sugar glaze for my desserts for awhile now (Glazed Apple Bundt Cake, anyone?!). Since pure maple syrup is Paleo-friendly, and maple sugar is just maple syrup in granulated form, it’s a great substitute for refined sugars.

All you have to do to make your own Paleo powdered sugar is blend it in a high-speed blender or food processor (I use my NutriBullet) until it reaches a fine, powdery consistency.

Tips for making homemade powdered sugar:

• Measure the powdered sugar after blending to ensure that you’re using the right amount. Baking is a science!
• You could also make powdered sugar from coconut sugar or turbinado sugar, or use organic powdered sugar if you prefer.
• Sift your powdered sugar before use – since homemade powdered sugar isn’t combined with cornstarch like refined powdered sugar, you may need to loosen it up a bit by sifting to get it completely clump-free.

How to make Paleo Pumpkin Coffee Cake

• Start with the crumb topping. Add the almond flour, coconut sugar, ghee, and cinnamon to a bowl. Cut the ghee in using a pastry blender or fork to combine until crumbly. Stir in the pecans and salt, then cover and chill in the fridge while you make the cake.
• To make the cake: Whisk together the wet ingredients and sugar in a bowl. Combine the dry ingredients in another bowl, then stir the mixture into the wet ingredients. Fold in the chopped pecans, then pour the batter into a prepared cake pan. Top it with the refrigerated streusel topping and bake at 350.
• Finally, make the maple glaze. Stir together the glaze ingredients in a bowl with a fork until smooth. When your cake is finished and has cooled for at least 30 minutes, drizzle the glaze overtop with a spoon. The glaze will harden while the cake cools.

Tip: Line your cake pan with parchment paper for easy cleanup. Cut the parchment so that the sides are hanging over the edges of the pan – you can pull the cake right out using the parchment. I mean, who doesn’t love mess-free baking?!

How do you know when coffee cake is done?

After 30-35 minutes of baking, the cake should be set and the crumble topping should be golden brown.

Insert a tool such as a cake tester, toothpick, or fork into the center of the cake. If your testing tool comes out clean, with no raw batter sticking to it, the cake is done baking.

If not, put it back in the oven for another 5 minutes or until your tester comes out clean.

How do you keep coffee cake fresh?

I recommend loosely wrapping or covering your cooled Paleo pumpkin coffee cake and storing it at room temperature for 24-48 hours.

If you still have some of this unbelievably tasty cake left over (which I’d be willing to bet against!), you can store it in an airtight container in the fridge for up to 5 days.

It’s that time – time to bake!  You will no doubt fall in love with this pumpkin coffee cake even before you take it out of the oven.  Grab your ingredients, and get ready for your house to smell like everything we love about fall – let’s go!

Pumpkin Coffee Cake {Paleo, Gluten-Free}

Pumpkin Coffee Cake {Paleo, Gluten-Free}

This Paleo Pumpkin Coffee Cake has it all! Moist cake with sweet fall spices topped with an addicting crumb topping and maple icing! Fancy enough to serve to brunch guests but so delicious that you’ll want to have some to snack on all season long!

Author: Michele Rosen

Prep Time: 20 minutes

Cook Time: 30 minutes

Course: Baking/Dessert

Cuisine: Gluten-free, Paleo

Keyword: coffee cake, gluten free, gluten free coffee cake, paleo cake, paleo coffee cake, pumpkin cake

Servings: 12 servings

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4.84 from 18 votes

Ingredients

Cake Batter:

• 1 cup pumpkin puree
• 3 large eggs
• 2/3 cup coconut sugar
• 2 Tbsp pure maple syrup
• 2 Tbsp ghee melted
• 1 tsp pure vanilla extract
• 2 cups blanched almond flour
• 1/4 cup tapioca flour
• 3/4 tsp baking soda
• 1 tbsp pumpkin pie spice
• 2 tsp cinnamon
• 1/4 tsp fine grain sea salt
• 2/3 cup pecans chopped

Topping:

• 2/3 cup blanched almond flour
• 6 Tbsp coconut sugar
• 5 Tbsp ghee solid
• 1/2 tsp pumpkin pie spice
• 1/2 cup pecans
• 1/4 tsp fine sea salt

Drizzle:

• 1/2 cup powdered maple sugar
• 1 tbsp dairy free milk
• 1/2 tsp pure vanilla extract
• Large pinch pumpkin pie spice

Instructions

Topping:

1. Make the topping first. Combine the almond flour, coconut sugar, ghee, and pumpkin spice in a bowl. Use a fork or pastry blender to cut the ghee into the mixture until crumbly. Stir in the chopped pecans and salt, then place in the refrigerator while you prepare the cake batter.

Cake batter:

1. Preheat your oven to 350 degrees and line an 8” square baking pan with parchment paper on the bottom and up the sides for easy removal.

2. In a large bowl whisk together the pumpkin, eggs, coconut sugar, maple syrup, ghee, and vanilla. In a separate bowl, combine the almond flour, tapioca, baking soda, cinnamon, pumpkin spice and salt. Stir the dry mixture into the wet until fully combined, then fold in the chopped pecans.

3. Spread the batter into the prepared pan. Sprinkle the topping all over the cake batter, then bake in the preheated oven for 30-35 minutes or until the topping is golden brown and a toothpick inserted near the center of the cake comes out with a few crumbs.
4. Cool the cake in the pan for 30 minutes on a wire rack, then remove using the parchment paper overhand and continue to cool on the wire rack.

Icing:

1. While the cake cools, stir together the powdered maple sugar*, milk, vanilla and pumpkin spice. Drizzle all over the cake using a spoon. The icing will harden as the cake continues to cool.
2. Serve slightly warm or room temperature. Store leftovers loosely covered at room temperature for the first 24 hours, then covered in the refrigerator for up to 5 days. Enjoy!

Recipe Notes

Notes:
*Making powdered sugar from maple sugar is surprisingly easy. Simply blend your maple sugar in a NutriBullet (what I use), high speed blender, or food processor until you have a powdery consistency. You’ll want to measure the sugar after blending to make sure you’re adding the right amount.  If you prefer, you can use organic powdered sugar

Nutrition

Calories: 382kcal

Carbohydrates: 28g

Protein: 8g

Fat: 29g

Saturated Fat: 7g

Cholesterol: 63mg

Sodium: 223mg

Potassium: 110mg

Fiber: 4g

Sugar: 15g

Vitamin A: 3242IU

Vitamin C: 1mg

Calcium: 84mg

Iron: 2mg

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Want More Fall Baking Recipes?  Try One of These!

Simple Paleo Pumpkin Bread

Paleo Pumpkin Bread with Chocolate Chips {Nut Free}

Apple Crumb Muffins

Pumpkin Chocolate Chip Blondies 

Apple Cinnamon Coffee Cake

Pumpkin Spice Latte Muffins

Apple Cinnamon Cookies {Paleo, Vegan}

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