Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly.
Is anyone else just loving this fall weather? I have the perfect excuse to cook anything and everything pumpkin…. And boy have I! Right now, I am overhauling the house, moving things around, and deep cleaning everything. This to say, in between the madness, boxes of books and bags headed for Good Will surrounding me, I have somehow found time and space to cook more things pumpkin. There is always room for more pumpkin treats (although my freezer would say otherwise).
Coffee cake always brings me back to nine years of age crammed in a colorfully decorated tiny Sunday school room with 12 of my friends. With teachers on rotation every couple weeks, I highly favored the couple who always brought coffee cake for us beans. Still to this day, every time I make a coffee cake, flashbacks to the winter of 2005 and cold Sunday mornings made better by coffee cake always runs through my mind!
coffee cake anyone?
Paleo coffee cake? Who even knew it was possible couple years ago, right? This pumpkin cake is dope and a legit excuse to eat cake for breakfast! The cake itself is light and fluffy with chocolate chips nestled in there. And that crumble topping is a sweet mix of melting caramelized sugars and nutty goodness. You can’t go wrong serving this as is, or with a scoop of ice cream, whipped cream, or coconut yogurt!
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Cooking notes: for this recipe I used a 9″ by 13″ pyrex baking pan like this one. You can also bake it in two smaller pans, if you don’t have one like this.