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Primal Pumpkin Coffee Cake

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! :)

Damnnnnn Son!


  • 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


  • 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,


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