Go Back
–+ servings

Single serve pumpkin coffee cake

Cozy fall baking made easy! This Single-Serve Pumpkin Coffee Cake is gluten-free, grain-free, and dairy-free, with a cinnamon sugar swirl and crumbly topping. Perfect for a quick pumpkin dessert or breakfast for one — all the flavor of classic coffee cake, none of the leftovers. 🍂☕
Print Recipe Pin Recipe
Servings 1

Ingredients
  

Ingredients

  • 4 tbsp almond flour
  • 3 tbsp Maple syrup
  • 2 tbsp tapioca flour
  • 1/2 tsp Pumpkin pie spice
  • 1 tbsp whisked egg
  • 1/2 tbsp non-dairy milk, almond or coconut
  • 1/2 Tbsp Refined coconut oil
  • 1 tbsp pumpkin puree
  • ½ tsp vanilla extract
  • Pinch baking powder
  • Pinch salt

Cinnamon sugar streusel

  • 2 tbsp almond flour
  • 1 tbsp coconut sugar
  • ¼ tsp cinnamon
  • 1-2 tsp Refined coconut oil

Instructions
 

  • Preheat oven to 350°F. Lightly grease a small ramekin (about 6 oz) or line with parchment.
  • Make the batter: In a small bowl, whisk together almond flour, tapioca flour, coconut sugar, pumpkin pie spiced baking soda, and salt. Stir in whisked egg, pumpkin purée, non-dairy milk, and vanilla until smooth.
  • Mix the cinnamon sugar: Combine almond flour, coconut sugar, and cinnamon in a tiny bowl.
  • Layer: Spoon half the batter into the ramekin. Sprinkle half the cinnamon sugar mixture over the batter. Add the remaining batter on top.
  • Top with the rest of the cinnamon sugar mixture.
  • Bake for 16–20 minutes, until the cake is set and a toothpick comes out clean.
  • Cool slightly & enjoy warm — perfect with coffee or tea.
Author: Ali Jenkins
Tried this recipe?Let us know how it was!