Hey there, pumpkin aficionado! Ready to make your taste buds dance with joy? This Pumpkin Coffee Cake is gluten-free and packed with pumpkin spice goodness. Imagine a cake so moist and flavorful it could make you forget that it’s also kind of good for you. The crumb is tender, the spices are warm, and it’s just the right amount of sweetness to make you look like you’ve got your life together.
I love this cake on rainy Portland afternoons when the drizzle outside matches the warm spices inside. It’s my little indulgence, a slice of cozy with my coffee. Sure, I share—sometimes. But honestly, if you want the whole cake for yourself, I totally get it. Treat yourself, because you’re worth it!
Servings: 8
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Cuisine: American
Ingredients
Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 cup pumpkin puree (pure, not pie filling)
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Streusel Topping:
- 1/4 cup almond flour
- 2 tbsp coconut sugar
- 2 tbsp melted coconut oil
- 1/4 tsp ground cinnamon
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 9-inch round cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat Oven: Heat it to 350°F (175°C). Prepare a 9-inch round cake pan with a bit of grease or parchment paper.
- Combine Dry Ingredients: In a large bowl, mix 1 1/2 cups almond flour, 1/2 cup coconut flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp salt.
- Mix Wet Ingredients: In a separate bowl, whisk together 1 cup pumpkin puree, 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 3 large eggs.
- Blend Wet and Dry: Combine the wet ingredients with the dry mixture. Stir until everything is just blended.
- Prepare Streusel: In a small bowl, mix 1/4 cup almond flour, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/4 tsp cinnamon.
- Assemble Cake: Pour the batter into the prepared cake pan and evenly spread. Sprinkle the streusel topping over the top.
- Bake: Place in the oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Nutritional Information (per serving)
- Calories: 295
- Total Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 80%
- Calcium: 6%
- Iron: 10%
- Vitamin C: 4%
- Magnesium: 12%
So there you have it—your new go-to gluten-free pumpkin coffee cake that’s as good as it gets. Enjoy every crumb and don’t feel bad about keeping it all for yourself. You’ve earned it!
Banana Bread Coffee Cake (Gluten-Free)
Hey there, sweet tooth! Imagine this: banana bread and coffee cake had a glorious, gluten-free love child. That’s right, Banana Bread Coffee Cake is here to make your mornings brighter and your coffee breaks a bit more indulgent. It's moist, decadent, and ridiculously easy to make. Plus, it’s gluten-free, so you can impress your friends while pretending you’re actually health-conscious.I whip this up on lazy weekends when I’m too cool for brunch spots and just want to enjoy a slice (or two) in the comfort of my own kitchen. It’s my secret weapon against gloomy Portland days. And if you think I’m sharing, think again—I like to keep this golden goodness all to myself, thank you very much!
Ingredients
Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 3 ripe bananas mashed
- 1/2 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Streusel Topping:
- 1/4 cup almond flour
- 2 tbsp coconut sugar
- 2 tbsp melted coconut oil
- 1/4 tsp ground cinnamon
Instructions
- Preheat Oven: Set it to 350°F (175°C) and prepare a 9-inch round cake pan with grease or parchment paper.
- Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt.
- Combine Wet Ingredients: In a medium bowl, whisk together 3 ripe bananas (mashed), 1/2 cup honey or maple syrup, 1/4 cup melted coconut oil, and 3 large eggs.
- Mix Together: Blend the wet ingredients into the dry mixture. Stir until well combined.
- Prepare Streusel: In a small bowl, mix 1/4 cup almond flour, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/4 tsp cinnamon.
- Assemble Cake: Pour the batter into the prepared cake pan. Sprinkle the streusel topping evenly over the top.
- Bake: Pop it in the oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and savor!
Notes
Nutritional Information (per serving)
- Calories: 285
- Total Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin A: 6%
- Calcium: 8%
- Iron: 9%
- Magnesium: 11%
- Potassium: 10%
