I’m a big fan of coffee cake. Don’t ask me why, but I really love the dense texture and its perfect balance of sweetness. This Paleo coffee cake includes one of my favorite ingredients of all time – pumpkin.
Pumpkin treats, such as cookies, cakes, and pies, often bring with them a host of memories and initiate a cascade of exciting emotions centered around the season. Whether it’s the excitement of trick-or-treating, or the warmth you experience with family and friends around Thanksgiving, pumpkin always seems to be accompanied with much more than the experience one receives on the taste buds.
One of the greatest joys during the autumn season is the warm scent of freshly-baked pumpkin pie, bread, and cookies. Virtually every bakery, coffee shop, and grocery store are filled with an abundance of seasonal pumpkin delicacies, all of which usually contain a hefty amount of sugar and fast-acting grain carbohydrates. Luckily, pumpkin can easily fit into a Paleo lifestyle. In fact, pumpkin bread and pumpkin cake aren’t off limits this season when working with the ever-versatile coconut flour.
Pumpkin is naturally low in carbohydrates compared to other types of squash, making it a perfect ingredient for those seeking to keep their blood sugar and insulin levels in check. Plus, pumpkin is highly anti-inflammatory and very high in vitamin A and vitamin C. Among other benefits, both of these vitamins are useful for collagen synthesis, immune system support, and fat oxidation. Using coconut flour as the main flour in this Paleo pumpkin coffee cake ensures that you will have a dessert that is rich in fiber and protein, without the gluten or insulin-spiking carbohydrates.
Also, the use of coconut palm sugar in this recipe, alongside the medium-chained fatty acid profile within the coconut oil, makes this a low-glycemic treat. Feel free to use your favorite low-glycemic, all-natural sweetener in place of the coconut palm sugar and/or stevia in this recipe.
Paleo Pumpkin Coffee Cake (Gluten-free, Grain-free, Refined-sugar free)
- ¾ cup coconut flour
- ½ cup coconut palm sugar
- 6 packets pure stevia
- 1 tsp. Baking soda
- 1 tsp. Cream of tartar
- 1 ½ tsp. Cinnamon
- ½ tsp. Ground ginger
- ¼ tsp. Ground cloves
- ¼ tsp. Ground nutmeg
- 1 tsp. Vanilla extract
- 1 cup pumpkin puree (canned pumpkin)
- ½ cup melted organic virgin coconut oil
- 6 eggs, room temperature
- 1 cup almond meal
- ¼ cup coconut palm sugar
- 1 tsp. Ground Cinnamon
- ¼ tsp. Ground Ginger
- 1/8 tsp. Ground Cloves
- 1/8 tsp. Ground Nutmeg
- 3 tbsp. solid organic virgin coconut oil
- In a small bowl, sift together the flour, palm sugar, stevia, baking soda, cream of tartar, and spices.
- In a medium bowl, whisk together the pumpkin, melted coconut oil, and eggs until incorporated.
- Sift the dry ingredients into the wet ingredients and whisk together until lumps disappear.
- Whisk together the almond meal, palm sugar, and spices together in a small mixing bowl.
- Cut the coconut oil into the almond meal mixture until the mixture resembles small crumbs.
- Pour the cake mixture into an 8” x 8” glass baking dish greased with coconut oil.
- Sprinkle the streusel evenly on top of the batter.
- Bake in the oven at 350 degrees for 30 minutes, or until fork inserted into the middle of the cake comes out clean. Open the oven door, turn off the heat, and allow the cake to sit for another 10 minutes before removing.
- Allow the cake to cool completely before serving.
- Health Tidbit - The benefit of using cinnamon in this recipe is two-fold. Cinnamon serves as a wonderful flavor enhancer and may also help balance blood sugar levels. Serve on a cool, brisk autumn morning alongside a glass of ice cold almond milk or herbal coffee.