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    Home » Paleo » Paleo Pumpkin Pecan Caramel Coffee Cake

    Paleo Pumpkin Pecan Caramel Coffee Cake

    Published: Sep 25, 2016 · Modified: Sep 20, 2020 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 10 Comments

    Jump to Recipe Print Recipe
    Text and image for Grain-free Pumpkin Pecan Coffee Cake
    Image and Text overlay Pumpkin Pecan Caramel Coffee Cake

    This tender moist grain-free Pumpkin Pecan Caramel Coffee Cake is topped with a sweet pecan streusel and drizzled with caramel sauce. Made with almond flour, it's gluten-free and paleo!

    Drizzling caramel sauce on Pumpkin Pecan Coffee Cake

    Best of all, this pumpkin cake is grain-free and paleo.

    Close up view of Pumpkin Pecan Coffee Cake with streusel topping

    I was never a fan of pumpkin pie as a child. Lately, however, I've tried different pumpkin recipes to celebrate fall, like these Creamy Pumpkin Pie Overnight Oats, these Lemon-Glazed Gluten-Free Pumpkin Scones  and this Greek Yogurt Pumpkin Cheesecake Mousse and, of course, our family's favourite Creamy Gluten Free Pumpkin Cheesecake. I've learned to love it!

    We all like something sweet from time to time. Since I was in the mood for a snack cake this week, I made this Pumpkin Pecan Caramel Coffee Cake. Topped with a crunchy pecan streusel and drizzled with caramel sauce, it was a hit!

    Pumpkin Coffee Cake with a fork in it

    🛒 Ingredients

    You'll find a complete list of ingredients in the recipe card below.

    I used a combination of finely ground almond flour and coconut flour to give this cake a light texture and keep it gluten-free. It's spiced with cinnamon, ginger and nutmeg for that favourite Pumpkin Spice flavour! This recipe uses a full cup of canned pure pumpkin purée.

    While drizzling this grain-free pumpkin cake with caramel sauce is not essential, it puts this cake over the top, and takes it from coffee time to dessert. So worth it!

    🥄 Instructions

    1. Start by combining the ingredients for the Pecan Crumble topping first. Mix them in a small bowl and set aside.
    2. Be sure to line your baking dish with parchment paper. Gluten-free baked goods sometimes stick to the pan. Using parchment paper guarantees that your cake will be easy to remove, and it makes for easy clean-up, too!
    3. Combine the wet ingredients in one bowl, the dry ingredients in another, then combine the two.
    4. Spread it the prepared pan and top with the pecan crumble.
    5. Bake until a toothpick inserted in the center comes out clean.
    6. Once the cake has cooled completely, cut into squares and drizzle with homemade caramel sauce.

    🥶 Storage and freezing instructions

    Store leftovers in a covered container on the counter or in the fridge. For longer storage, I like to wrap individual squares in plastic wrap, place in a covered container and freeze for up to 3 months. For more information, see The Best Way to Store Any Cake.

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    Pumpkin Pecan Coffee Cake with caramel drizzle

    Pumpkin Pecan Caramel Coffee Cake

    This Pumpkin Pecan Caramel Coffee Cake is topped with crunchy pecans and drizzled with caramel sauce. Made with almond flour, it's gluten-free and paleo.
    Print Pin Rate
    Course: Baked Goods
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 9
    Calories: 298kcal
    Author: Elaine
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    Ingredients

    • ¼ cup melted coconut oil, or butter
    • 1 tablespoon pure maple syrup
    • ½ cup coconut sugar
    • 1 cup canned pumpkin purée, (not pumpkin pie filling)
    • 3 eggs
    • 1 ½ cups almond flour, finely ground
    • ¼ cup coconut flour
    • 1 teaspoon baking soda
    • 1 ½ teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon nutmeg
    • ½ teaspoon salt

    Pecan Crumble topping ingredients

    • ¼ cup almond flour
    • ½ cup chopped pecans
    • 2 tablespoon coconut sugar
    • ½ teaspoon cinnamon
    • 1 tablespoon maple syrup
    • ¼ cup homemade caramel sauce for drizzling, (or use store-bought)

    Instructions

    • Heat oven to 350°F.
    • Line an 8 x 8 baking pan with parchment paper.
    • Make the pecan topping first. In a small bowl, combine all ingredients (except the caramel sauce) and set aside.
    • In a large bowl, combine oil, maple syrup, coconut sugar and pumpkin. Stir well.
    • Add the eggs and beat until well combined.
    • In a medium bowl, combine the finely ground almond flour, coconut flour, baking soda and spices.
    • Add the dry ingredients to the pumpkin mixture and stir just until combined.
    • Spread in prepared pan. Top with pecan crumble.
    • Bake at 350°F. for 35 - 38 minutes.
    • Let cool completely. Drizzle with caramel sauce just before serving.

    Nutrition

    Calories: 298kcal | Carbohydrates: 25g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 256mg | Potassium: 138mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4340IU | Vitamin C: 1.2mg | Calcium: 69mg | Iron: 1.5mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    This recipe was originally published in 2016. It has been updated with new information and I've tweaked the recipe.

    Reader Interactions

    Comments

    1. Sean

      October 01, 2016 at 6:00 pm

      Not only do the flavours sounds amazing, but I'm very impressed with how you've managed to craft such a hearty, fall-flavoured treat with alternative flours and no dairy! Very intrigued by your coconut-based caramel too. Wonderful recipe(s), and thanks for introducing me to superfine almond flour! I'm always amazed at just how many cool products Bob's Red Mill has.

      Reply
      • Flavour & Savour

        October 03, 2016 at 10:57 am

        Thanks Sean! Almond flour makes my gluten-free baking so much better! It's much lighter than almond meal.

        Reply
    2. Dr. Kimberley | Healthy Life Redesign

      September 30, 2016 at 9:16 am

      5 stars
      Holy moly Elaine, this looks absolutely delicious! What a combination....pecans, pumpkin and caramel? Yes please! I'm absolutely loving that it's gluten-free to boot. I am most definitely going to be trying this soon. I'm pinning right now!

      Reply
      • Flavour & Savour

        September 30, 2016 at 9:37 am

        Thanks! Yup--this one has it all! 🙂

        Reply
    3. Cathy

      September 30, 2016 at 8:26 am

      5 stars
      Oh! A nutritious gluten-free cake that doesn't take a ton of almond flour! I love it! I'm trying this one, for sure!

      Reply
      • Flavour & Savour

        September 30, 2016 at 8:49 am

        I know just what you mean, Cathy! Sometimes cakes and loaves made with nut flour are just SO heavy! This one uses finely ground almond flour and I was really happy with the result.

        Reply
    4. Carrie

      September 30, 2016 at 8:03 am

      Well this looks "to die for"!! We are having a house full of people next weekend for the holiday and now I have my breakfast treat! Thanks for sharing.

      Reply
      • Flavour & Savour

        September 30, 2016 at 8:50 am

        I hope you make your apple upside-down cake for them, too! 🙂

        Reply
    5. Kari Peters

      September 28, 2016 at 4:22 pm

      5 stars
      This looks like the perfect slice of fall, and that caramel... I really need a piece right now!

      Reply
      • Flavour & Savour

        September 29, 2016 at 6:13 pm

        This cake makes coffee time super special! It's delicious as a dessert cake, too.

        Reply

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    Gluten-free Made Easy!

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