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This Paleo Pumpkin Gingerbread Coffee Cake has it all! Moist cake with sweet warm pumpkin spices and molasses topped with an addicting crumb topping and gingerbread icing! Fancy enough to serve to guests but so delicious that you’ll want to have some to snack on all season long.
I love baking pumpkin gingerbread goodies in late November when I’m excited for the holidays but haven’t yet had my fill of pumpkin!
No matter what the season is though, this cake is not one to pass on. The crumb topping and icing is beyond addicting and the cake is moist, perfectly spiced, and it’s basically impossible to tell it’s grain free!
Whether you make this for a gathering or simply for a fun snack or dessert, after the first bite you’ll for sure want make it again!
What You Need to Make Pumpkin Gingerbread Coffee Cake
I separated the ingredients to what you’ll need to the cake batter, crumb topping and icing.
Though the list may look long, the ingredients are simple and most likely already in your pantry if you’ve baked with me before!
Here’s what you’ll need to prepare the coffee cake:
Crumb topping:
blanched almond flourcoconut sugarghee or butter, solidcinnamonfine sea saltpecans, chopped
Cake batter:
pumpkin pureeeggscoconut sugarmolasses ghee or coconut oipure vanilla extract2 cups blanched almond flourtapioca flourbaking sodacinnamongingerallspice fine sea salt
Gingerbread icing:
powdered maple sugar or coconut sugar* (see below) or organic powdered sugar dairy free milkpure vanilla extractmolasses cinnamon
How to Make Pumpkin Gingerbread Coffee Cake
Prepare the topping first and chill it in the refrigerator while you prepare the cake batter. Place the flour, sugar, ghee or butter and salt in a shallow bowl. Use a pastry blender or fork to cut the butter or ghee into the dry ingredients to form a crumbly mixture. Add the pecans into the crumbs and place in the refrigerator.
Preheat your oven to 350° F and line an 8” square cake pan with parchment paper on the bottom and sides.
In a large bowl, whisk together the pumpkin, eggs, coconut sugar, molasses, ghee or oil and vanilla until very smooth. In a separate bowl, combine the flours, baking soda, spices and salt until blended. Stir the dry ingredients into the wet until a smooth batter forms.
Transfer the batter to the prepared cake pan. Sprinkle the chilled crumb topping all over the batter in an even layer. Bake on the middle rack of the preheated oven for 30-33 minutes or until the top is deep golden brown and the center is set. A toothpick inserted in the center of the cake should come out clean or with a few crumbs.
Cool the cake on a wire rack. While it cools, prepare the icing drizzle. Whisk together the powdered sugar*, milk, vanilla, molasses and cinnamon until smooth and drizzly. Once the cake has partially cooled, remove it from the pan using the parchment paper to a parchment lined wire rack.
When the cake is still a little warm, drizzle the icing all over with a spoon or whisk. Allow the cake to cool and icing to harden, then cut and serve. Enjoy!
How to Make Paleo Powdered Sugar
For great paleo-friendly icings, making paleo powdered sugar is a must! I like to use maple sugar because I prefer the flavor AND it’s lighter in color than coconut sugar. That said, you can also make great powdered sugar with coconut sugar.
All you need is a high speed blender or food processor. Simply place the sugar in the blender and blend until the sugar reaches a powdery consistency. Then, you can use it for icing in place of store bought powdered sugar.
I use it to make all my glazes and icings and you’d never know they’re refined sugar free.
I hope you’re ready for a seriously delicious coffee cake that’s perfect for the holidays! Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Pumpkin Gingerbread Coffee Cake {Paleo}
Pumpkin Gingerbread Coffee Cake {Paleo}
This Paleo Pumpkin Gingerbread Coffee Cake has it all! Moist cake with sweet warm pumpkin spices and molasses topped with an addicting crumb topping and gingerbread icing! Fancy enough to serve to guests but so delicious that you’ll want to have some to snack on all season long. Prep Time: 20 minutesCook Time: 30 minutesCooling Time: 45 minsCourse:baking, Brunch/Dessert, DessertCuisine:Gluten-free, PaleoKeyword:coffee cake, gingerbread, gluten free, paleo, pumpkinServings: 12 pieces
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Ingredients
Crumb topping:
1/2cupblanched almond flour6Tbspcoconut sugar1/3cupghee or buttersolid1/2tspcinnamon1/4tspfine sea salt1/2cuppecanschopped
Cake batter:
1cuppumpkin puree3large eggsat room temperature1/2cupcoconut sugar1/4cupmolasses2Tbspghee or coconut oilmelted1tsppure vanilla extract2cupsblanched almond flour1/4cuptapioca flour3/4tspbaking soda1Tbspcinnamon1tspginger1/4tspallspice1/4tspfine grain sea salt
Gingerbread icing:
2/3cuppowdered maple sugar or coconut sugar*or organic powdered sugar2tspdairy free milk1/2tsppure vanilla extract1 1/2tspmolasses1/4tspcinnamon
Instructions
Prepare the topping first and chill it while you prepare the cake batter. Place the flour, sugar, ghee or butter and salt in a shallow bowl. Use a pastry blender or fork to cut the butter or ghee into the dry ingredients to form a crumbly mixture. Add the pecans into the crumbs and place in the refrigerator.Preheat your oven to 350° F and line an 8” square cake pan with parchment paper on the bottom and sides.In a large bowl, whisk together the pumpkin, eggs, coconut sugar, molasses, ghee or oil and vanilla until very smooth. In a separate bowl, combine the flours, baking soda, spices and salt until blended. Stir the dry ingredients into the wet until a smooth batter forms.Transfer the batter to the prepared cake pan. Sprinkle the chilled crumb topping all over the batter in an even layer. Bake on the middle rack of the preheated oven for 30-33 minutes or until the top is deep golden brown and the center is set. A toothpick inserted in the center of the cake should come out clean or with a few crumbs.Cool the cake on a wire rack. While it cools, prepare the icing drizzle. Whisk together the powdered sugar*, milk, vanilla, molasses and cinnamon until smooth and drizzly. Once the cake has partially cooled, remove it from the pan using the parchment paper to a parchment lined wire rack. When the cake is still a little warm, drizzle the icing all over with a spoon or whisk. Allow the cake to cool and icing to harden, then cut and serve. Enjoy!Store leftover cake at room temperature for the first day, then store covered in the refrigerator for up to 5 days.
Recipe Notes
*Making powdered sugar from maple sugar is surprisingly easy. Simply blend your maple sugar in a NutriBullet (what I use), high speed blender, or food processor until you have a powdery consistency. You’ll want to measure the sugar after blending to make sure you’re adding the right amount. If you prefer, you can use organic powdered sugar.
Nutrition
Calories: 323kcalCarbohydrates: 27gProtein: 7gFat: 23gSaturated Fat: 6gCholesterol: 60mgSodium: 220mgPotassium: 177mgFiber: 4gSugar: 15gVitamin A: 3237IUVitamin C: 1mgCalcium: 85mgIron: 2mg
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Want More Gingerbread Baking Recipes? Try One of These:
Paleo Gingerbread Bundt Cake
Chewy Vegan Ginger Molasses Cookies
Paleo Cut-Out Gingerbread Cookies
Orange Gingerbread Coffee Cake
Gingerbread Muffins with Lemon Icing
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