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Weekend Cooking: Paleo Pumpkin Coffee Cake

Sunday, October 16, 2016 9:22
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Book By Book


Each weekend, Beth Fish Reads hosts Weekend Cooking.  This is perfect for me since I love food and cooking almost as much as I love books!

My son and I eat a Paleo diet for medical reasons. Paleo means no diary, grains, or legumes and only natural sugars. We are both supposed to avoid all sugar, as well. So, I really miss baked goods and especially desserts.

Last week, a friend of mine posted a link to a recipe for Paleo Pumpkin Coffee Cake on Facebook, and I immediately clicked the link and printed the recipe. I made it yesterday and took it to a potluck, where it was gobbled up! It’s really delicious, and my son said it tasted like fall. I agree!

The recipe is from the blog Jay’s Baking Me Crazy, which I had never been to before. You can read the full blog post, see lots of photos, and print a nice copy of the recipe at this link: Paleo Pumpkin Coffee Cake. I don’t have any of my own photos because there is nothing left but crumbs! Amazingly, though, it came out looking just like her photo, which is a rarity for me.
I made a few small changes because we are supposed to avoid all sugar. I cut the maple syrup and coconut sugar both in half and added in 2 teaspoons of Stevia. So, that is a lower-sugar option.

BONUS: I had some canned pumpkin left after making the cake yesterday, so this morning we had Paleo Pumpkin Pancakes with Bacon and Pecans for breakfast, a recipe from Against All Grain, one of my favorite sources for Paleo recipes – mmmm! (Once again, I subbed 2 teaspoons Stevia for the honey called for in the recipe – that was for a half a recipe.) It’s been a fall pumpkin cooking bonanza this weekend!

Paleo Pumpkin Coffee Cake


Prep Time: 8 minutes
Cook Time: 50 minutes
Total Time: 58 minutes
Yield: 9
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt 


  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  1. Preheat oven to 325° and line a 9×9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Add in the eggs and mix until incorporated.
  5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
  6. Bake for 45-50 minutes.
  7. Store in fridge after the first day.


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