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!
🛒 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
- 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
Ingredients
- ¼ cup melted coconut oil, or butter
- 1 tbsp 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 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp salt
Pecan Crumble topping ingredients
- ¼ cup almond flour
- ½ cup chopped pecans
- 2 tbsp coconut sugar
- ½ tsp cinnamon
- 1 tbsp 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
🗒 Love coffee cake? Try these ones too!
Gluten Free Apple Cinnamon Coffee Cake
Gluten Free Cranberry Pear Coffee Cake
Paleo Strawberry Rhubarb Coffee Cake
Gluten-Free Blueberry Lemon Coffee Cake
This recipe was originally published in 2016. It has been updated with new information and I've tweaked the recipe.
Kari Peters says
This looks like the perfect slice of fall, and that caramel... I really need a piece right now!
Flavour & Savour says
This cake makes coffee time super special! It's delicious as a dessert cake, too.
Carrie says
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.
Flavour & Savour says
I hope you make your apple upside-down cake for them, too! 🙂
Cathy says
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!
Flavour & Savour says
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.
Dr. Kimberley | Healthy Life Redesign says
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!
Flavour & Savour says
Thanks! Yup--this one has it all! 🙂
Sean says
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.
Flavour & Savour says
Thanks Sean! Almond flour makes my gluten-free baking so much better! It's much lighter than almond meal.