Coffee cake isn’t necessarily thought to be a healthy food, but this version gets in some veggies along along with some fiber-loaded coconut flour and is free of refined sugars. YET it’s still delicious!! Certainly a much better option!


one 8×8 pan


  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 1 cup pumpkin puree
  • 4 eggs
  • 2 Tbsp chia seeds
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 2 tsp pumpkinĀ pie spice
  • 1/2 tsp salt


  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 Tbsp coconut sugar
  • 1/2 tsp cinnamaon
  • 2 Tbsp maple syrup
  • 2 Tbsp coconut oil


  1. Preheat oven to 325 degrees and grease an 8×8 pan.
  2. Make the crumb topping first by putting all ingredients in a bowl. Mix well until it looks like wet sand. You might want to use your fingers! Set aside.
  3. In a large bowl, combine oil, maple syrup, sugar, pumpkin and eggs and mix well.
  4. Add in the dry ingredients and mix until it’s all incorporated.
  5. Pour into pan and top with the crumb topping.
  6. Bake for 45-50 minutes. Store in the fridge.

Get In Touch

Stay in Touch