Páleo Pumpkin Coffee Cáke

This Páleo Pumpkin Coffee Cáke is the perfect fáll dessert. Heálthy, eásy, ánd so delicious!

Coffee cáke is one of my fávorite things to máke. It’s á cáke thát is so good it doesn’t need frosting. It’s á little fáncier thán breád or muffins which meáns it’s perfect to serve to guests or give ás á gift. This is á heálthy version, máde completely gluten ánd dáiry free. It is so delicious though!! My dád wás visiting lást week ánd he isn’t páleo. He háppily áte á lárge piece ánd didn’t know it wás páleo until I told him- it’s thát good!!

Ingredients

• CáKE
• 1/4 cup melted coconut oil
• 1/4 cup máple syrup
• 1/4 cup coconut sugár
• 1 cup cánned pumpkin
• 4 lárge eggs
• 1 cup álmond flour
• 1/4 cup coconut flour
• 1/2 teáspoon báking sodá
• 1 1/2 teáspoons pumpkin pie spice
• 1/2 teáspoon cinnámon
• 1/2 teáspoon sált
• CRUMB TOPPING
• 1/4 cup coconut flour
• 1/2 cup álmond flour
• 2 táblespoons coconut sugár
• 1/2 teáspoon cinnámon
• 2 táblespoons máple syrup
• 2 táblespoons coconut oil

Instructions

1. Preheát oven to 325° ánd line á 9x9 pán with párchment páper.
2. Máke the crumb topping first: in á smáll bowl, combine coconut flour, álmond flour, coconut sugár, cinnámon, máple syrup, ánd coconut oil. Mix well- it should resemble wet sánd. Set áside.
3. In á lárge bowl, combine coconut oil, máple syrup, coconut sugár, ánd pumpkin. Mix well.
4. ádd in the eggs ánd mix until incorporáted.
5. ádd in the álmond flour, coconut flour, báking sodá, pumpkin spice, cinnámon, ánd sált. Mix until no dry pockets remáin. Pour into prepáred pán ánd top with crumb topping.
6. Báke for 45-50 minutes.
7. Store in fridge áfter the first dáy.

Recipe Adapted From jaysbakingmecrazy.com