Pumpkin Spice Coffee Cake

Pumpkin spice season is officially here. As the weather cools, cozy recipes fill the kitchen with warm autumnal aromas of cinnamon, nutmeg, and clove. The challenge is that most pumpkin spice recipes contain added sugars, gluten, soy, and dairy fillers that leave you feeling weighed down. This pumpkin spice coffee cake is different. It is an AIP cake that is gluten free, dairy free, soy free, and refined sugar free. It is full of nourishing ingredients that will support your health while still delivering on flavor.

The star of this recipe is my Pumpkin Spice Paleo Protein. Each slice of this cake gives you the comforting taste of pumpkin spice while also providing a boost of clean, high quality protein. With a tender crumb, a sweet gluten free streusel topping, and a drizzle of dairy free glaze, this coffee cake is perfect for a fall breakfast or a holiday gathering.

AIP Cake

Making an AIP cake requires the right ingredients to support gut health and reduce inflammation. Instead of conventional flour, this recipe uses cassava flour and arrowroot starch. Cassava flour comes from the root of the cassava plant and is both gluten free and grain free. It is gentle on digestion and provides resistant starch that can feed beneficial bacteria in your gut. Arrowroot starch gives structure to the cake and helps create a light, soft texture.

To bind the batter, I use flax eggs, which are made from ground flaxseed and water. Flaxseeds are a source of omega-3 fatty acids that support a healthy inflammatory response. Pumpkin purée adds moisture, fiber, and beta-carotene, a powerful antioxidant that supports immune health. Coconut sugar and coconut milk provide natural sweetness and richness without dairy. Finally, pumpkin pie spice gives this cake its signature flavor. Each ingredient has been chosen to nourish your body while staying compliant with the autoimmune protocol.

Pumpkin Spice Protein Powder

This pumpkin spice coffee cake features AMMD™’s Pumpkin Spice Paleo Protein, a seasonal favorite! It transforms this recipe into a protein-rich treat. Each scoop of this pumpkin spice protein powder provides 21 grams of clean, grass fed, hydrolyzed beef collagen. Collagen supports healthy hair, skin, nails, joints, and gut lining. Unlike many protein powders that contain soy, dairy, and artificial sweeteners, this formula is free of common allergens. It is flavored naturally with pumpkin spice, making it the perfect addition to seasonal recipes.

Adding protein to your baked goods helps you stay fuller for longer and balances blood sugar. With the addition of Pumpkin Spice Paleo Protein, this coffee cake can be enjoyed as a nutrient-dense dessert or a satisfying afternoon snack.

Gluten Free Streusel Topping

A traditional streusel topping usually contains butter, wheat flour, and refined sugar. For many people, these ingredients cause digestive upset and spike inflammation. This recipe replaces with a gluten free streusel topping made from cassava flour, tigernut flour, coconut sugar, and coconut oil.

Tigernut flour is a nutrient-dense flour alternative made from small root vegetables. It is rich in prebiotic fiber that supports the microbiome. Coconut oil provides healthy fats that support energy production. Together, these ingredients create a crumbly, sweet topping that gives the coffee cake its classic texture without gluten or dairy.

Dairy Free Glaze

The final touch is a simple dairy free glaze made with coconut butter and cinnamon. Coconut butter is different from coconut oil. It is made by blending the whole flesh of the coconut, which means it retains fiber and micronutrients. Coconut butter is rich in healthy fats that support satiety and energy. Cinnamon adds natural sweetness and helps support balanced blood sugar. Drizzled over the cooled cake, this glaze ties together the flavors while remaining free of dairy.

How To Make Pumpkin Spice Coffee Cake

Making this pumpkin spice coffee cake is simple. Begin by preheating your oven to 350°F and lining an 8x8-inch baking dish with unbleached parchment paper. Prepare the gluten free streusel topping by mixing cassava flour, tigernut flour, coconut sugar, and cinnamon in a small bowl. Stir in melted coconut oil until crumbly, then set aside.

Next, prepare the cake batter. In a large bowl, combine cassava flour, arrowroot starch, Pumpkin Spice Paleo Protein, baking powder, sea salt, and pumpkin pie spice. In another bowl, whisk together the flax eggs, pumpkin purée, coconut sugar, coconut milk, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. The batter will be thick.

Assemble the cake by spreading half of the batter into the prepared pan. Sprinkle half of the streusel mixture over the top. Add the remaining batter in dollops and gently smooth it out with a spatula. Top with the remaining streusel. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool before adding the dairy free glaze. Whisk softened coconut butter with cinnamon until smooth, then drizzle over the cake. Slice and serve.

This pumpkin spice coffee cake is full of fall flavors while also being supportive of your health. It is an AIP cake made with nutrient-dense flours, a gluten free streusel topping, and a dairy free glaze. With the addition of Pumpkin Spice Paleo Protein, it becomes more than a seasonal treat. It is a nourishing recipe you can feel good about sharing with your family.