Post Halloween, you’re sure to find pumpkin on sale at your local grocery store! If you’re not feeling like whipping up a batch of soup or making a Pumpkin Pie, but still want something super tasty, this cake is perfect for you!
This Pumpkin Coffee Cake is the epitome of all things cozy and delicious. With its fragrant spices, and generous serving of crunchy pecans, it’s a sweet reminder of why we fall in love with fall every year. This cake pairs perfectly with your morning coffee (hello, PSL with a slice of pumpkin cake!), making it a delightful way to start the day, or enjoy it as an afternoon treat with a steaming cup of chai— because what’s fall all about if you can’t double up on your spiced treats!?
Total time: 55 minutes
- 3/4 cup coconut sugar
- 1/2 cup softened coconut oil
- 1 cup pumpkin purée
- 2 tsp vanilla extract
- 1 ½ cups gluten-free flour
- 3/4 cup almond flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 3/4 tsp sea salt
- 1 ½ Tbsp coconut sugar
- 1 ½ tsp pumpkin pie spice
- 1/2 cup almond flour
- 1/4 cup coconut oil
- 1/4 cup coconut sugar
- 2 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 1/2 cup chopped pecans
- 2 tablespoons maple syrup
Coconut whipped cream
- I can coconut cream (water separated and removed)
- Zest of 1 lemon (optional) or 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- Preheat oven to 350 degrees F and line an 8 x 8-inch baking pan with parchment paper. Set aside.
- CAKE: To a medium mixing bowl, add sugar and softened coconut oil. Using an electric mixer, beat on medium/high speed until light and fluffy. Next, add pumpkin purée and vanilla extract and beat until pale orange and fluffy.
- Add gluten-free flour, almond flour, baking powder, pumpkin pie spice, and sea salt and mix until fully incorporated. The batter will be very thick — somewhere between cake batter and cookie dough. Spread half the batter on the bottom of your parchment-lined baking pan and sprinkle the top with coconut sugar and pumpkin pie spice (to make the SWIRL). Spread the remaining batter on top of the pumpkin pie spice and sugar, scraping the bowl clean.
- TOPPING: To the same (now empty) mixing bowl, add the almond flour blend, coconut oil, coconut sugar, pumpkin pie spice, and salt and mix on low speed until fully combined. It should look crumbly. Separate, in a medium sauté pan, toast pecans. Add maple syrup and cook on 1 minute, low heat, stirring occasionally. Turn off heat and let come to room temp.
- Sprinkle the crumble topping evenly over the top of the coffee cake. Sprinkle candied pecans on top. Bake for 38-42 minutes, until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes before removing and cooling on a cooling rack for another 15 minutes. Enjoy warm or at room temperature.
- In a cold bowl, add coconut cream (no coconut water), lemon zest or vanilla extract, and maple syrup. Whip with a hand mixer for 1-2 minutes until fluffy. Serve on top of coffee cake, or reserve in fridge until ready to eat.
- Store leftover coffee cake in an airtight container at room temperature for up to 2-3 days. To freeze, place cake slices in an airtight container and freeze for up to 1 month. Allow to come to room temperature before enjoying, and serve with coconut whipped cream!