I had you at cake, didn’t I? Or maybe I had you at pumpkin? Okay. Paleo Pumpkin Cake says it all, right? Think coffee cake for this one, not birthday cake. I know, I know. We’re creeping into the holiday season and the last thing we need is another pumpkin recipe. Pumpkin spice lattes started this whole pumpkin obsession, right? I am here to tell you that this Paleo Pumpkin Cake is far from basic. And this will give you all the textures and flavors that can sometimes be missing from a regular ole’ pumpkin recipe, thanks to the chocolate chips and crunchy walnuts.

After my Hashimoto’s diagnosis, I really took a look at what I was eating and learned so much, through trial and error, I might add. As a result, I found out that the Paleo way of eating was really nourishing and healing for me. Couple that with the fact that I didn’t have to give up my favorite treats, just simply learn how to swap them out for Paleo versions of them, and I was sold. Enter the saga of baked goods that even my pickiest non-paleo kids will eat.

Okay, now imagine yourself sitting down to a hot cup of coffee and enjoying a piece (or two) of this yummy pumpkin cake. Anytime you can have “cake” for breakfast, I’m game. How about you?

Or better yet, try this with a cup of paleo hot cocoa. I dare you to find a better match for this paleo pumpkin cake, I’ll wait. Now go get to baking and you’ll have yourself the perfect fall day coming right up.

Paleo Pumpkin Cake

Becca Roses

Print Recipe

Prep Time 15

Cook Time 40

Course Breakfast, Dessert

Servings 8

Ingredients

3 cups Almond Flour
1 tsp Baking Powder
1 tsp Baking Soda
¼ tsp Pink Himalayan Sea Salt
½ cup Coconut Oil (melted)
¾ cup Pure Maple Syrup or Honey
1 tbsp Vanilla Extract *For Paleo compliant we use homemade extract (Vanilla Bean + Grain Free Spirit, such as tequila)
3 Eggs
1½ cups Pumpkin Puree
½ cup Paleo Chocolate Chips I use Lily's Dark Chocolate Chips, but if you can't tolerate stevia, you can omit or use your favorite brand
½ cup Walnuts

Instructions

Preheat oven to 350 degrees
Prep your 9 x 9 baking dish with parchment paper on the bottom
In a mixing bowl, combine the following dry ingredients: (almond flour, baking powder, baking soda, salt, and pumpkin pie spice).
Meanwhile, in a separate bowl, beat together (using a hand mixer or a whisk) the following wet ingredients: (Eggs, Maple Syrup or Honey, Pumpkin Puree, Coconut Oil, Vanilla Extract).
Add the dry ingredient mixture to the wet and combine until mixed well.
Fold half of the walnuts and chocolate chips into the batter. Pour the batter into your prepared baking dish.
Top with the rest of the chocolate chips and walnuts.
Bake for 35-40 minutes. Allow to cool completely before serving.