Paleo & Gluten Free Eats

Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake

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.

CourseMain Dish

Servings	Prep Time
15slices	10minutes

Cook Time

45minutes

Servings	Prep Time
15slices	10minutes

Cook Time

45minutes

Ingredients

Cake

1cup almond flour
1/2cup arrowroot flour
1/2cup pumpkin puree
1/2cup palm oil shortening
1/2cup maple syrup
1/4cup almond butter
3large eggs
2teaspoons vanilla extract
2teapsoons baking powder
2teaspoons ground cinnamon
1teaspoon nutmeg
1teapsoon sea salt
1cup chocolate chips

Crumble Topping

1 1/2cup almond flour
1cup coconut flour
6tablespoons coconut oil
6tablespoons coconut sugar
6tablespoons maple syrup
1tablespoon cinnamon
1/2teaspoon ground nutmeg
1/2teaspoon sea salt

Cashew Maple Glaze

3/4cup soaked cashewsto make: soak cashews in boiling water for 1-2 hours until soft, then drain.
6tablespoons maple syrup
2tablespoons lemon juice
1tablespoon coconut oil
2teaspoons vanilla extract
1/4teaspoon 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.