Healthy Cinnamon Scented Coffee Cake

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4 Tbsp Gluten Free Oat Flour or Almond Flour
4 Tbsp Coconut Oil, melted
1/4 cup Coconut Sugar
1/2 cup Roasted or Raw Pecans, chopped (can also use walnuts)
1/2 tsp Ceylon Cinnamon
Wet Ingredients
1 cup organic Pumpkin Puree
1/4 cup melted coconut oil
1/4 cup Coconut Sugar
1/4 cup Maple Syrup
1 flax Egg or 1 Real Egg
1 tsp vanilla extract
Dry Ingredients
2 cups gluten free oat flour
1/2 cup almond flour (fine)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
2 tsp Pumpkin Pie Spice
1/4 sea salt


Preheat Oven to 350.  Line an 8 inch square baking pan with parchment.
1.) Make the Topping.  Add all ingredients to a small bowl.  Using a fork, stir and fold until well blended.
2.) In a second bowl, add all wet ingredients and whisk well until blended.
3.) In a third bowl, add all dry ingredients and mix.  Once mixed, add the wet ingredients to the dry ingredients and mix until blended. Then put the topping on and spread around until entirely covered.
4.)  Bake for approximately 35 minutes.  Check with a toothpick to make sure it’s done.  Cool slightly and remove from pan holding onto paper.
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