Pumpkin Gingerbread Coffee Cake {Paleo}

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

I love baking pumpkin gingerbread goodies in late November when I’m excited for the holidays but haven’t yet had my fill of pumpkin!

No matter what the season is though, this cake is not one to pass on.  The crumb topping and icing is beyond addicting and the cake is moist, perfectly spiced, and it’s basically impossible to tell it’s grain free!

Whether you make this for a gathering or simply for a fun snack or dessert, after the first bite you’ll for sure want make it again!

What You Need to Make Pumpkin Gingerbread Coffee Cake

I separated the ingredients to what you’ll need to the cake batter, crumb topping and icing.

Though the list may look long, the ingredients are simple and most likely already in your pantry if you’ve baked with me before!

Here’s what you’ll need to prepare the coffee cake:

Crumb topping:

• blanched almond flour
• coconut sugar
• ghee or butter, solid
• cinnamon
• fine sea salt
• pecans, chopped

Cake batter:

• pumpkin puree
• eggs
• coconut sugar
• molasses 
• ghee or coconut oi
• pure vanilla extract
• 2 cups blanched almond flour
• tapioca flour
• baking soda
• cinnamon
• ginger
• allspice 
• fine sea salt

Gingerbread icing:

• powdered maple sugar or coconut sugar* (see below) or organic powdered sugar 
• dairy free milk
• pure vanilla extract
• molasses 
• cinnamon

How to Make Pumpkin Gingerbread Coffee Cake

Prepare the topping first and chill it in the refrigerator while you prepare the cake batter.   Place the flour, sugar, ghee or butter and salt in a shallow bowl.  Use a pastry blender or fork to cut the butter or ghee into the dry ingredients to form a crumbly mixture.  Add the pecans into the crumbs and place in the refrigerator.  

Preheat your oven to 350° F and line an 8” square cake pan with parchment paper on the bottom and sides.  

In a large bowl, whisk together the pumpkin, eggs, coconut sugar, molasses, ghee or oil and vanilla until very smooth.  In a separate bowl, combine the flours, baking soda, spices and salt until blended.  Stir the dry ingredients into the wet until a smooth batter forms.  

Transfer the batter to the prepared cake pan.  Sprinkle the chilled crumb topping all over the batter in an even layer.  Bake on the middle rack of the preheated oven for 30-33 minutes or until the top is deep golden brown and the center is set.  A toothpick inserted in the center of the cake should come out clean or with a few crumbs.

Cool the cake on a wire rack.  While it cools, prepare the icing drizzle.  Whisk together the powdered sugar*, milk, vanilla, molasses and cinnamon until smooth and drizzly.  Once the cake has partially cooled, remove it from the pan using the parchment paper to a parchment lined wire rack. 

When the cake is still a little warm, drizzle the icing all over with a spoon or whisk.  Allow the cake to cool and icing to harden, then cut and serve.  Enjoy!

How to Make Paleo Powdered Sugar

For great paleo-friendly icings, making paleo powdered sugar is a must!  I like to use maple sugar because I prefer the flavor AND it’s lighter in color than coconut sugar.  That said, you can also make great powdered sugar with coconut sugar.

All you need is a high speed blender or food processor.  Simply place the sugar in the blender and blend until the sugar reaches a powdery consistency.  Then, you can use it for icing in place of store bought powdered sugar.

I use it to make all my glazes and icings and you’d never know they’re refined sugar free.

I hope you’re ready for a seriously delicious coffee cake that’s perfect for the holidays!  Grab your ingredients and preheat your oven because it’s time to bake – let’s go!

Pumpkin Gingerbread Coffee Cake {Paleo}

Pumpkin Gingerbread Coffee Cake {Paleo}

This Paleo Pumpkin Gingerbread Coffee Cake has it all!  Moist cake with sweet warm pumpkin spices and molasses topped with an addicting crumb topping and gingerbread icing!  Fancy enough to serve to 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

Cooling Time: 45 mins

Course: baking, Brunch/Dessert, Dessert

Cuisine: Gluten-free, Paleo

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

Servings: 12 pieces

Print this Recipe

Did you make this recipe?

Leave a review

4.8 from 10 votes

Ingredients

Crumb topping:

• 1/2 cup blanched almond flour
• 6 Tbsp coconut sugar
• 1/3 cup ghee or butter solid
• 1/2 tsp cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup pecans chopped

Cake batter:

• 1 cup pumpkin puree
• 3 large eggs at room temperature
• 1/2 cup coconut sugar
• 1/4 cup molasses
• 2 Tbsp ghee or coconut oil melted
• 1 tsp pure vanilla extract
• 2 cups blanched almond flour
• 1/4 cup tapioca flour
• 3/4 tsp baking soda
• 1 Tbsp cinnamon
• 1 tsp ginger
• 1/4 tsp allspice
• 1/4 tsp fine grain sea salt

Gingerbread icing:

• 2/3 cup powdered maple sugar or coconut sugar* or organic powdered sugar
• 2 tsp dairy free milk
• 1/2 tsp pure vanilla extract
• 1 1/2 tsp molasses
• 1/4 tsp cinnamon

Instructions

1. Prepare the topping first and chill it while you prepare the cake batter. Place the flour, sugar, ghee or butter and salt in a shallow bowl. Use a pastry blender or fork to cut the butter or ghee into the dry ingredients to form a crumbly mixture. Add the pecans into the crumbs and place in the refrigerator.
2. Preheat your oven to 350° F and line an 8” square cake pan with parchment paper on the bottom and sides.
3. In a large bowl, whisk together the pumpkin, eggs, coconut sugar, molasses, ghee or oil and vanilla until very smooth. In a separate bowl, combine the flours, baking soda, spices and salt until blended. Stir the dry ingredients into the wet until a smooth batter forms.
4. Transfer the batter to the prepared cake pan. Sprinkle the chilled crumb topping all over the batter in an even layer. Bake on the middle rack of the preheated oven for 30-33 minutes or until the top is deep golden brown and the center is set. A toothpick inserted in the center of the cake should come out clean or with a few crumbs.
5. Cool the cake on a wire rack. While it cools, prepare the icing drizzle. Whisk together the powdered sugar*, milk, vanilla, molasses and cinnamon until smooth and drizzly. Once the cake has partially cooled, remove it from the pan using the parchment paper to a parchment lined wire rack. When the cake is still a little warm, drizzle the icing all over with a spoon or whisk. Allow the cake to cool and icing to harden, then cut and serve. Enjoy!
6. Store leftover cake at room temperature for the first day, then store covered in the refrigerator for up to 5 days.

Recipe 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: 323kcal

Carbohydrates: 27g

Protein: 7g

Fat: 23g

Saturated Fat: 6g

Cholesterol: 60mg

Sodium: 220mg

Potassium: 177mg

Fiber: 4g

Sugar: 15g

Vitamin A: 3237IU

Vitamin C: 1mg

Calcium: 85mg

Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Gingerbread Baking Recipes?  Try One of These:

Paleo Gingerbread Bundt Cake

Chewy Vegan Ginger Molasses Cookies

Paleo Cut-Out Gingerbread Cookies

Orange Gingerbread Coffee Cake

Gingerbread Muffins with Lemon Icing 

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!