Recipe courtesy of Lara Lyn Carter

Pumpkin Streusel Coffee Cake

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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 20 min
  • Yield: 12 servings
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Crumb Topping:

1/2 cup almond flour

1/4 cup coconut flour

3 tablespoons maple syrup

2 tablespoons coconut sugar

1 tablespoon coconut oil, solid

1/2 teaspoon ground cinnamon

1/2 teaspoon ground clove

1/2 teaspoon ground nutmeg


Nonstick baking spray, for the baking dish

1 cup canned pumpkin puree

1/4 cup coconut oil, melted

1/4 cup maple syrup

1/4 cup coconut sugar

4 eggs, at room temperature

1 cup almond flour

1/2 cup chopped pecans or walnuts

1/4 cup coconut flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground clove

1/2 teaspoon ground nutmeg

1/2 teaspoon salt


  1. For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
  2. For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
  3. In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
  4. Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.