Breakfast

Pumpkin Spice Coffee Cake

Megan Olson
November 13, 2018
66

Pumpkin Spice Coffee Cake with Cashew Cream Frosting! Made on a sheet pan, this lightly sweetened cake is filled with warm spices and topped with a cashew coconut "cream" frosting. A healthier dessert recipe! Paleo + Gluten Free

16
For the Cake:
6 large eggs ( room temperature )
1 1/2 cups pumpkin
1/2 cup maple syrup
1/2 cup coconut oil ( melted )
1 1/2 cups almond flour
1/2 cup coconut flour
1 tsp baking soda
2 tsp pumpkin spice
1/2 tsp salt
For the Crumb Topping:
3/4 cup almond flour
1/2 cup coconut flour
4 tbsp coconut sugar
1/2 tsp cinnamon
4 tbsp coconut oil ( melted )
For the Cashew Cream Frosting:
1 1/4 cup raw cashews ( pre soaked in water for 2 hours and drained )
2 tbsp unsweetened canned coconut milk
2 tbsp maple syrup ( or sub a date )
  1. Preheat the oven to 350 F. Prepare a small baking sheet 13"x9.5" by greasing liberally with coconut oil or cooking spray.
  2. To a
    See the full directions on my site
Nutritions

Calories
344

Sodium
206mg
8% DV

Fat
21g
33% DV

Protein
9g
18% DV

Carbs
24g
8% DV

Fiber
7g
28% DV