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!
More like this:
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.
Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake
Ingredients
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup pumpkin puree
- 1/2 cup palm oil shortening
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teapsoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teapsoon sea salt
- 1 cup chocolate chips
- 1 1/2 cup almond flour
- 1 cup coconut flour
- 6 tablespoons coconut oil
- 6 tablespoons coconut sugar
- 6 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup soaked cashews to make: soak cashews in boiling water for 1-2 hours until soft, then drain.
- 6 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350F. Grease a 9" by 13" pyrex baking pan with coconut or avocado oil.
- Combine all cake ingredients (except chocolate chips) in a food processor or by hand. Blend until the batter is smooth, then stir in the chocolate chips.
- In a mixing bowl, combine the ingredients for the crumble topping.
- Pour the batter into the pyrex baking pan and top with the crumble topping. Bake on 350F for 45 minutes.
- For the glaze, blend soaked cashews in a food processor for a few minutes until it reaches the consistency of cashew butter, then add the other ingredients and blend for another minute.
- Top the cake off with glaze and serve.