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!

Paleo Pumpkin Coffee Cake

Good morning lovelies! Today we’re making a coffee cake which is one of my favorite desserts to make! Or is it a breakfast? I’m still not sure. There is a thin, blurry line between the two of those sometimes.

Before we get too deep into this coffee cake, can we take a minute to talk about how on earth it’s November already?? Time moves so slow yet so fast when you’re stuck in your apartment for 7 months. Although time moves at wierd paces no matter what is happening. I can’t believe it was over 4 years ago that I drove across the country to move to Arizona by myself. I thought it would never end, but last week I officially left Arizona to move to New York city, and it feels like I blinked and my time there can to an end. Time is trippy, friends.

I’m so excited that I get to experience a full New England fall now that I’m back in Connecticut for a few weeks. And with this comes the need for homey baked goods, warm coffee, and sweaters–things I haven’t needed for quite some time! I’m ringing in this new chapter with a moist, delicious grain-free Pumpkin Coffee Cake and I hope you’ll join me! It’s the perfect gluten free treat with a good book on a fall weekend morning.

Cassava Flour Coffee Cake

I’ve been trying to keep my recipes nut-free as well as grain free, and this coffee cake is no exception. My favorite flour for paleo baking is cassava flour–you’ll find it in nearly all of my recipes. It’s a starchy flour made from Yucca root that gives a moist, springy texture without any gluten. It’s a gut-friendly, low-inflammatory flour that is also AIP compliant for those on elimination diets. I used Ottos Cassava Flour in this recipe which you can buy on Amazon! If I don’t have Otto’s on hand I usually use Bob’s Red Mill. Most paleo recipes involve almond flour, but I got tired of how it would sit in my stomach like a rock after baking with it, so I’m a die-hard fan of cassava now!

Ingredients for Paleo Pumpkin Coffee Cake

You’ll only need a handful of paleo ingredients to make this pumpkin coffee cake, and most of them are pantry staples and lower-cost gluten-free flours. Plus it’s all naturally sweetened! Here’s what you need:

• Coconut Flour: I love coconut flour for adding fluff and chew to grain-free baked goods
• Cassava flour: This helps give a fluffy, gluten like texture without the gluten, and it’s also a prebiotic! You can grab it on amazon.
• Tapioca Starch: This helps to add just a little extra fluff to the cake texture.
• Pumpkin: Wouldn’t be a pumpkin coffee cake without it!
• Cinnamon: pumpkin’s best friend!
• Baking soda: for that fluff factor.
• Coconut Milk: A dairy-free way to add moisture to the batter. You can sub almond milk or another dairy-free milk.
• Apple Cider Vinegar: I add this to my coconut milk to make a dairy-free buttermilk
• Coconut sugar: a lower inflammatory sugar option that I use in most of my baking.
• Avocado oil: You could sub coconut oil depending on what you have on hand.
• Eggs: You can try a flax egg to make this vegan, but I haven’t personally tested that.

Tips for making the best pumpkin coffee cake:

The great thing about this coffee cake is how easy it is, even though it seems so decadent! You just mix your crumble, mix your cinnamon filling, mix your wet ingredients, add in the flours, and pile everything in a pan! I like to do all of my baking in parchment-lined baking pans to make sure nothing sticks. Here are a few other tips to help your coffee cake come out perfectly:

• Don’t pack your flours too much when you’re measuring or the batter may be dry. I like to use the spoon-and-sweep measuring method.
• Spread your layers evenly.
• Make sure your ingredients are room temperature!

More Paleo Fall Recipes:

• Pumpkin Cake
• Pumpkin Tahini Bread
• Pumpkin Donuts

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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.