Paleo Pumpkin Coffee Cake

A delicious and moist pumpkin coffee cake that is vegan, Paleo, gluten-free, grain-free, and dairy-free. Perfect for a healthy breakfast or dessert option

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts optional, for topping

Instructions:

Preheat oven to 350F 175C

Grease an 8x8 inch baking dish

In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, spices, and salt

In another bowl, mix together pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract

Pour wet ingredients into the dry ingredients and mix until well combined

Spread the batter evenly into the prepared baking dish

If using, sprinkle chopped pecans or walnuts on top of the batter

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean

Allow the coffee cake to cool before slicing

Serve and enjoy