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This Pumpkin Coffee Cake with grain free, dairy free and so dang delicious!

Pumpkin Coffee Cake

  • Author: Kelsey
  • Yield: 16 1x




  • 2 cups blanched almond flour
  • ½ cup arrowroot flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½  cup coconut sugar
  • ¼ cup unsweetened vanilla almond milk
  • ¼ cup pumpkin  
  • 3 eggs
  • 2 teaspoons vanilla extract


  • ¾ cup coconut sugar
  • 1 cup almond flour
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • 6 Tbsp melted ghee


  • Preheat oven to 350 degrees and line an 8×8 pyrex pan with parchment paper.
  • In a bowl combine the cake ingredients and whisk to combine.
  • In a separate smaller bowl combine the topping ingredients into a crumble mixture.
  • Pour ½ of the cake batter into the prepared pan and spread out evenly.  Then take half of the topping mixture and sprinkle it evenly over the batter.
  • Scoop the rest of the batter on top of that and spread it out evenly and finish it by sprinkling the remaining crumble evenly on top. 
  • Bake the coffee cake for 40-45 minutes or until a toothpick inserted comes out clean (or with small crumbles).