PALEO PUMPKIN COFFEE CAKE RECIPE

Ingredients

CAKE

  • 4 big eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup melted coconut oil
  • 1/four cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • half teaspoon baking soda
  • 1 half of teaspoons pumpkin pie spice
  • half teaspoon cinnamon
  • half of teaspoon salt

CRUMB TOPPING

  • 1/4 cup coconut flour
  • half cup almond flour
  • 2 tablespoons coconut sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • half teaspoon cinnamon

Instructions

  1. Preheat oven to 325° and line a 9×9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, integrate coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix nicely- it have to resemble moist sand. Set aside.
  3. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix properly.
  4. Add within the eggs and blend till integrated.
  5. Add within the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix till no dry pockets remain. Pour into organized pan and pinnacle with crumb topping.
  6. Bake for 45-50 minutes.
  7. Store in fridge after the first day.