Sunday, October 16, 2016

Weekend Cooking: Paleo Pumpkin Coffee Cake

Each weekend, Beth Fish Reads hosts Weekend Cooking.  This is perfect for me since I love food and cooking almost as much as I love books!

My son and I eat a Paleo diet for medical reasons. Paleo means no diary, grains, or legumes and only natural sugars. We are both supposed to avoid all sugar, as well. So, I really miss baked goods and especially desserts.

Last week, a friend of mine posted a link to a recipe for Paleo Pumpkin Coffee Cake on Facebook, and I immediately clicked the link and printed the recipe. I made it yesterday and took it to a potluck, where it was gobbled up! It's really delicious, and my son said it tasted like fall. I agree!

The recipe is from the blog Jay's Baking Me Crazy, which I had never been to before. You can read the full blog post, see lots of photos, and print a nice copy of the recipe at this link: Paleo Pumpkin Coffee Cake. I don't have any of my own photos because there is nothing left but crumbs! Amazingly, though, it came out looking just like her photo, which is a rarity for me.

I made a few small changes because we are supposed to avoid all sugar. I cut the maple syrup and coconut sugar both in half and added in 2 teaspoons of Stevia. So, that is a lower-sugar option.

BONUS: I had some canned pumpkin left after making the cake yesterday, so this morning we had Paleo Pumpkin Pancakes with Bacon and Pecans for breakfast, a recipe from Against All Grain, one of my favorite sources for Paleo recipes - mmmm! (Once again, I subbed 2 teaspoons Stevia for the honey called for in the recipe - that was for a half a recipe.) It's been a fall pumpkin cooking bonanza this weekend!

Paleo Pumpkin Coffee Cake

Prep Time: 8 minutes
Cook Time: 50 minutes
Total Time: 58 minutes
Yield: 9

  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt 
  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  1. Preheat oven to 325° and line a 9x9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Add in the eggs and mix until incorporated.
  5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
  6. Bake for 45-50 minutes.
  7. Store in fridge after the first day.


  1. I've heard of the Paleo diet but I really didn't know what that was. I'm not sure I could survive on that diet as it includes all my favorite things. This coffee cake, however, looks wonderful.

    1. ha ha - I hear you, Deb! My son feels the same way - he loves breads products & sweet things. I've had an easier time adjusting to it than him - I eat loads of veggies now, so I know it is healthier. And you can actually make some decent Paleo versions of most baked goods - the scones we make are great, and the Paleo waffles are so delicious, people don't even know they're not regular waffles!

  2. That does look good!

  3. well it sure does look delicious! I'll send the link to a friend of mine who is GF.

    1. It was delicious! Hope your friend likes it, too!

  4. You had me at "PUMPKIN". This looks delicious! Can't wait to try it! Thanks for sharing and stopping by!