Pumpkin Coffee Cake
Heavenly moist coffee cake with a Fall-ish pumpkin twist!
7 attempts and we finally got it! We as in me. But we are all in this together so WE.
Story time? You love story time…
When I worked as a barista, we sold pastries because duh. I went from extreme restriction and craving pastries like crazy to complete and utter lack of control. My pastry of choice when I acted upon my impulses? Coffee Cake.
I know you’re all “great story Kel” (you call me Kel because we’re friends. Although, if we were good friends, you’d know I can’t stand that nickname.) but I have a point! I use to fear coffee cake. I was scared of it when I was restricting, I was scared of it when I felt like I couldn’t control myself and I was scared of it when I was on the mend from my eating disorder. Now? Now I make it, I eat it and I share it with love.
Do you know how huge that is? Well, it’s huge.
This coffee cake represents so much more than flour, sugar and spices. This coffee cake represents healing and growth.
It also represents some really dang good eats. Like REALLY good. I’m not patting myself on the back or anything buuuut I might have just pulled a muscle.
It is like the classic but lightened up with less inflammatory ingredients plus allll the Fall flavors. Pumpkin spice and everything nice? Yeah, this coffee cake is all about it.
The streusel to cake ratio is pretty much 50/50 which is like coffee cake heaven and the extra maple drizzle takes this cake over the top.
Can you tell I’m smitten? Well, I am.
If you decide to make this or one of my many other recipes, please do share your creation on Instagram by tagging #ahealthyharmony @ahealthyharmony. Your support means the world to me and I’d love to show you mine!
Pumpkin Coffee Cake
Heavenly moist coffee cake with a fallish pumpkin twist!
- 2 tbsp Ground Flaxseed
- 1/2 cup Pumpkin Puree
- 3 tbsp Coconut Oil melted and cooled
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 cup Raw Cane Sugar //alt coconut sugar
- 1 1/2 cup Almond Flour
- 1/2 cup Oat Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Pumpkin Pie Spice
- 1/4 cup Oat Flour
- 2 tbsp Almond Flour
- 2 tbsp Raw Cane Sugar
- 1 tsp Pumpkin Pie Spice
- 2 tbsp Coconut Oil
Optional Maple Glaze
- 2 tbsp Maple Syrup
- 1 tsp Tapioca Flour
- 1 tsp Cinnamon
Preheat your oven to 350 degrees and grease an 8x8 baking dish with cooking spray. Set aside.
In a large bowl, whisk together the first six ingredients (flax-sugar) until well combined. About 1-2 minutes.
Fold in the rest of the dry ingredients until full incorporated. Pour the batter into the prepared baking dish and prepare the steusel topping.
In a separate small bowl, add the streusel ingredients. Using a fork, cut the coconut oil into the ingredients until it resembles course crumbs.
Sprinkle the streusel crumble over the cake batter. Place the cake into the oven to fully cook. About 22-25 minutes or until a toothpick comes out clean.
Let the cake full cool before removing it from it's dish and enjoying!
To make the optional glaze: whisk all the ingredients together and drizzle over the cake!