What makes a cake a coffee cake?

It's all about the streusel topping - flour (in this case, coconut flour), butter, and sugar. And hey, a little seasonal topping never hurt!

Should my coffee cake batter be thick?

Yes, your batter should definitely be thicker. Coffee cake batter is generally thicker than cake batter, and coconut flour will make it even more so. As you can see from the pictures above, there are plenty of lumps still in the batter, so don't over mix it aiming for a totally smooth consistency.

Should I sift flour for my coffee cake?

You do NOT need to sift flour for this coffee cake recipe (although I see it in plenty of other recipes). Generally you sift flour to try and get a finer texture, but this coffee is already plenty fine in my opinion. However, if you DO sift flour and find it's helpful, leave a comment below, and I'll be sure to share it!

Pumpkin Coffee Cake (Paleo & Keto)

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5 from 7 reviews

This pumpkin coffee cake recipe is grain-free with sugar-free options. The base of this coffee cake is made with coconut flour and pumpkin puree and topped with a cinnamon crumble topping and homemade glaze.

Author: Tiffany - The Coconut Mama
Prep Time: 20 minutes
Cook Time: 45-55 minutes
Total Time: 1hr 20 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Gluten Free

Ingredients

Crumble Topping Ingredients:

3 tablespoons coconut flour
1/2 cup coconut sugar (or swerve sweetener)
1 1/2 teaspoons cinnamon
1/4 cup coconut oil or butter, cold
1/4 cup chopped pecans

Pumpkin Coffee Cake Ingredients:

3/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove
1 cup pumpkin puree
1/2 cup coconut sugar or swerve brown sugar
1/4 cup maple syrup or lakanto maple sweetnener
1/4 cup coconut milk
1/2 cup coconut oil
4 eggs

Vanilla Glaze Ingredients:

1 cup powdered sugar (I used powdered coconut sugar. You can use powdered swerve sugar too)
1–2 tablespoons coconut milk
1/4 teaspoon vanilla extract

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Instructions

Preheat the oven to 350 °F. Grease a 9-inch round or squat pan with coconut oil.
Crumble Topping Directions: In a small bowl, mix the coconut flour, coconut sugar, pecans, cinnamon and coconut oil together. Use a fork to cut the cold coconut oil into the crumble mix.
Coffee Cake Instructions: Whisk the dry ingredients together in a large bowl. Set aside.
In a medium bowl, mix the wet ingredients together.
Pour the web ingredients into the dry ingredients. Stir until the batter is well mixed. The coffee cake batter will be thick.
Spread the batter evenly over the greased pan.
Sprinkle the cake with the crumble topping.
Bake the cake for 45-55 minutes, or until a toothpick inserted into the middle comes out clean. Let the cake cool completely before adding the glaze.
Vanilla Glaze Instructions: Whisk the powdered sugar (I used powdered lakanto sugar, but homemade powdered sugar from coconut sugar will work too), 1/4 teaspoon vanilla extract, and one tablespoon of coconut milk together until smooth.
Add more milk to thin if needed. Pour the glaze over the top of the coffee cake. Slice and serve.

Notes

Nutritional data based on cake made with coconut sugar, no keto sweeteners.

Nutrition Facts

Serving Size: 1 slice
Calories: 378
Fat: 23.5g
Carbohydrates: 37.8g
Fiber: 4.6g
Protein: 5.4g

Find it online: https://thecoconutmama.com/pumpkin-coffee-cake-paleo-keto/