Thursday, January 30, 2014

Paleo and Gluten Free Chocolate Pumpkin Coffee Cake/Bars

You don't have to wait for Thanksgiving or the Holidays to make this awesome coffee cake. When I served it recently at a Waldorf event people were licking the sides of the serving dish and wanting more.

Beware the batter is very thick, but that's okay. 

This recipe comes from Edible Harmony- Gluten Free, Grain-Free, All Natural Living. Check out their blog here.


2 cups of almond flour        (This is different from almond meal, which is coarser.)
¼ cup of coconut flour
6 large eggs
½ cup of coconut oil         (I didn't have coconut oil so I used olive oil. It still came out.)
1 teaspoon of baking soda
3/4 cup of honey
½ cup of unsweetened cocoa
½ cup of pumpkin puree
1 large egg
½ tablespoon of pumpkin spice (or 1 ½ tsp of cinnamon,¼ tsp of ground clove,¼ tsp of ground ginger,¼ tsp of ground nutmeg, ¼ tsp of ground cardamom)


  • Preheat oven to 375 degrees Fahrenheit.
  • Using an electric mixer, food processor, or immersion blender, mix the almond flour, coconut flour, coconut oil, baking soda,  honey and 6 eggs, until well combined.
  • Scoop 2 cups of this batter and place in a separate bowl.
  • Mix in the  2 cups of batter you set aside with the unsweetened cocoa and transfer the chocolate layer into a greased 9″ x 13″ baking dish.
  • Mix in the pumpkin puree, spices and 1 egg with the remaining batter.
  • Pour the pumpkin layer over the chocolate batter.
  • Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out dry.

Eat Well, Be Healthy

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