Sometimes in life, you just want some cake with your tea/coffee. Wouldn't it be nice to indulge on a favorite, without the objectionable oils, refined sugars and other nasties, that come with store bought treats. Wish no more my friends...
This pumpkin coffee cake is actually the best coffee/crumb cake I have eaten! I'm not even kidding! The perfect fall dessert, that is healthy, easy to make and DAMN DELICIOUS.
I challenge you to only eat one piece! :)
Ingredients:
1/4 cup melted coconut oil
1/4 cup REAL 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
Crumb Topping:
1/4 cup coconut flour
1/2 cup almond flour
1 tablespoons coconut sugar
1/2 teaspoon cinnamon
2 tablespoons maple syrup
2 tablespoons coconut oil
Directions:
Preheat Oven to 325f (160c) and line a 9x9 pan with parchment paper
Make the crumb topping: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix until texture is like wet sand. Set aside.
In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
Add in the eggs and mix until incorporated. 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.
Bake for 45-50 minutes.
GO IN! Eat while still warm or microwave for 15 seconds.
Pro tip - serve with some heavy whipped cream - heaven!
Yours in health, and all things delicious,
Ste