Pumpkin Gingerbread Coffee Cake {Paleo}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin Gingerbread Coffee Cake is a moist, paleo-friendly cake with warm pumpkin and ginger spices, topped with a crumb topping and gingerbread icing. It's fancy enough for guests yet indulgent enough for everyday snacking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup blanched almond flour
- 6 Tbsp coconut sugar
- 1/3 cup ghee or butter (solid)
- 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup pecans (chopped)
- 1 cup pumpkin puree
- 3 large eggs (at room temperature)
- 1/2 cup coconut sugar
- 1/4 cup molasses
- 2 Tbsp ghee or coconut oil (melted)
- 1 tsp pure vanilla extract
- 2 cups blanched almond flour
- 1/4 cup tapioca flour
- 3/4 tsp baking soda
- 1 Tbsp cinnamon
- 1 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp fine grain sea salt
- 2/3 cup powdered maple sugar or coconut sugar* (or organic powdered sugar)
- 2 tsp dairy free milk
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp molasses
- 1/4 tsp cinnamon
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 198mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 173mg
- Calcium
- 98mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 198MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.