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!
Best of all, this pumpkin cake is grain-free and paleo.
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!
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!
- Start by combining the ingredients for the Pecan Crumble topping first. Mix them in a small bowl and set aside.
- 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!
- Combine the wet ingredients in one bowl, the dry ingredients in another, then combine the two.
- Spread it the prepared pan and top with the pecan crumble.
- Bake until a toothpick inserted in the center comes out clean.
- 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.
Pumpkin Pecan Caramel Coffee Cake
- 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.
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This recipe was originally published in 2016. It has been updated with new information and I've tweaked the recipe.
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