Chocolate Pumpkin Coffee Cake (Paleo)
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Paleo
Serves: 10
  • 2 cups of almond flour
  • ¼ cup of coconut flour
  • 6 large eggs
  • ½ cup of coconut oil
  • 1 teaspoon of baking soda
  • ¾ 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)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. 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.
  3. Scoop 2 cups of this batter and place in a separate bowl.
  4. 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.
  5. Mix in the pumpkin puree, spices and 1 egg with the remaining batter.
  6. Pour the pumpkin layer over the chocolate batter.
  7. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out dry.
Recipe by Edible Harmony at