Grain-Free Pumpkin Coffee Cake

It's amazing how adding one little word to a title can change one's whole attitude towards a recipe. Cake for breakfast? Pshh, no way, save it for dessert. 

Coffee cake? I'll have another slice, and thank you. 

Sorry to break it to you, but coffee isn't even an ingredient. It's just cake, plain and simple. Unless of course you drink coffee with the cake. Then it's a whole different story. Right? 

Obviously.

My mom created this recipe and made it for breakfast one morning during winter break. It's light, moist, and scrumptious. And, as always: grain, sugar, and guilt-free. A totally legitimate breakfast choice.

Pumpkin Coffee Cake:

1/3 cup coconut flour
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
a pinch of sea salt

4 eggs
15 oz. can organic pumpkin puree
1 teaspoon vanilla
1/4 cup warm coconut oil or melted butter
1/4 cup raw honey

Mix together the coconut flour, baking soda, spices, and salt. In a separate bowl, whisk the eggs until light fluffy. Blend in the pumpkin and other ingredients. Combine the wet ingredients with the dry and let the batter sit for about 3 minutes.

Grease an 8x8 or 9x9 glass baking pan. Pour in the batter and bake at 350 degrees F for 25-35 minutes. Baking time varies depending on the pan size. It is done when the cake springs up when pressed.