"Pumpkin" Coffee Cake

Updated: Mar 14, 2020


Necessity is the mother of invention...or modification. This is a recipe I modified for simplicity and to serve the ingredients stocked in my kitchen! The primary adaptions are butternut squash from a local farm to replace canned pumpkin, more cinnamon to replace pumpkin pie spice, and more maple syrup to replace coconut sugar.

I served this treat over the holiday season! It was delightfully praised and quickly devoured.

Check out the original recipe here: https://www.realfoodwithjessica.com/2015/10/16/paleo-pumpkin-coffee-cake/

CAKE
  • 1/4 cup melted coconut oil

  • 1/3 cup maple syrup

  • 1 cup cooked butter nut squash

  • 4 large eggs

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1/2 teaspoon baking soda

  • 2 teaspoon cinnamon

  • 1/2 teaspoon mineral salt

CRUMB TOPPING
  • 1/4 cup coconut flour

  • 1/2 cup almond flour

  • 3 tablespoons maple syrup

  • 1/2 teaspoon cinnamon

  • 2 tablespoons coconut oil

INSTRUCTIONS

  • Preheat oven to 350°F

  • 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.

  • In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.

  • Add in the eggs and mix until incorporated.

  • Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into 9x9 inch glass dish (or pan with parchment paper) and top with crumb topping.

  • Bake for 30 minutes.

  • Allow to cool before serving.

#ThrivingHealthRecipes

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