7 Paleo Spinach & Yogurt Pumpkin Coffee Cake Recipes

Spinach & Yogurt Pumpkin Coffee Cake With Almond Flour

This Paleo Spinach & Yogurt Pumpkin Coffee Cake is a delightful dessert that combines the wholesome flavors of pumpkin and spinach with the creaminess of yogurt. Perfect for breakfast or as a snack, this coffee cake utilizes almond flour to keep it gluten-free and paleo-friendly, ensuring you can enjoy a delicious treat without compromising on your dietary preferences.

Ingredients	Quantity
Almond flour	2 cups
Canned pumpkin puree	1 cup
Fresh spinach, chopped	1 cup
Greek yogurt (unsweetened)	1/2 cup
Eggs	3 large
Honey or maple syrup	1/2 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Cinnamon	1 tsp
Nutmeg	1/4 tsp
Salt	1/4 tsp
Vanilla extract	1 tsp
Optional: nuts or seeds (for topping)	1/4 cup

Cooking Steps:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the eggs, Greek yogurt, pumpkin puree, honey, and vanilla extract until smooth.
Slowly mix the wet ingredients into the dry ingredients until just combined. Fold in the chopped spinach.
Pour the batter into the prepared cake pan and optionally sprinkle nuts or seeds on top.
Bake for 25-30 minutes or until a toothpick comes out clean. Allow it to cool before serving. Enjoy!

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Gluten-Free Pumpkin Coffee Cake With Spinach and Coconut Yogurt

This Gluten-Free Pumpkin Coffee Cake with Spinach and Coconut Yogurt is a wholesome and delicious treat that combines the goodness of pumpkin and spinach, enriched with creamy coconut yogurt. It’s perfect for a nutritious breakfast or a satisfying snack, and its gluten-free qualities make it an excellent choice for those following a gluten-free diet.

Ingredients	Quantity
Almond flour	1 ½ cups
Canned pumpkin puree	1 cup
Fresh spinach, chopped	1 cup
Coconut yogurt (unsweetened)	½ cup
Eggs	3 large
Honey or maple syrup	⅓ cup
Baking powder	1 tsp
Baking soda	½ tsp
Cinnamon	1 tsp
Nutmeg	¼ tsp
Salt	¼ tsp
Vanilla extract	1 tsp
Optional: shredded coconut (for topping)	¼ cup

Cooking Steps:

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
In a mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the eggs, coconut yogurt, pumpkin puree, honey, and vanilla extract until smooth.
Combine the wet ingredients into the dry ingredients and fold in the chopped spinach until just mixed.
Pour the batter into the prepared baking pan and optionally top with shredded coconut.
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool before slicing and serving. Enjoy!

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Spiced Pumpkin and Spinach Coffee Cake With Walnut Topping

This Spiced Pumpkin and Spinach Coffee Cake is a delightful combination of rich pumpkin flavor, nutritional benefits from spinach, and warm spices, all topped with a crunchy walnut topping. It’s perfect for an indulgent breakfast or a cozy afternoon snack, making it a satisfying treat for any occasion.

Ingredients	Quantity
Almond flour	1 ½ cups
Canned pumpkin puree	1 cup
Fresh spinach, chopped	1 cup
Eggs	3 large
Honey or maple syrup	⅓ cup
Coconut oil, melted	¼ cup
Baking powder	1 tsp
Baking soda	½ tsp
Cinnamon	1 tsp
Ginger	½ tsp
Nutmeg	¼ tsp
Salt	¼ tsp
Vanilla extract	1 tsp
Chopped walnuts (for topping)	½ cup

Cooking Steps:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In another bowl, whisk together the eggs, coconut oil, pumpkin puree, honey, and vanilla extract until smooth.
Mix the wet ingredients into the dry ingredients and fold in the chopped spinach until just combined.
Pour the batter into the prepared cake pan and sprinkle chopped walnuts on top.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing and serving. Enjoy!

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Paleo Pumpkin Coffee Cake With Spinach and Cashew Cream

Paleo Pumpkin Coffee Cake With Spinach and Cashew Cream is a wholesome and delicious treat that combines the earthy flavor of pumpkin with the nutritional benefits of spinach. This moist coffee cake is made with almond flour and sweetened naturally, making it a perfect option for a healthy breakfast or a midday snack. The creamy cashew topping adds a rich, decadent finish to this delightful paleo treat.

Ingredients	Quantity
Almond flour	1 ½ cups
Canned pumpkin puree	1 cup
Fresh spinach, chopped	1 cup
Eggs	3 large
Honey or maple syrup	⅓ cup
Coconut oil, melted	¼ cup
Baking powder	1 tsp
Baking soda	½ tsp
Cinnamon	1 tsp
Nutmeg	¼ tsp
Salt	¼ tsp
Vanilla extract	1 tsp
Raw cashews	1 cup
Water (for cashew cream)	¼ cup
Lemon juice	1 tbsp

Cooking Steps:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the eggs, coconut oil, pumpkin puree, honey, and vanilla extract until smooth.
Mix the wet ingredients into the dry ingredients and fold in the chopped spinach until just combined.
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, blend the raw cashews, water, and lemon juice until smooth to create the cashew cream.
Allow the cake to cool once done, top with cashew cream, slice, and serve. Enjoy!

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Chocolate Chip Spinach Pumpkin Coffee Cake

Chocolate Chip Spinach Pumpkin Coffee Cake is a deliciously unique twist on traditional coffee cake, combining the hidden benefits of spinach with the rich flavors of pumpkin and chocolate chips. This delightful treat is perfect for breakfast, brunch, or even as a dessert, offering a moist texture and a burst of flavor in every bite.

Ingredients	Quantity
Almond flour	1 ½ cups
Canned pumpkin puree	1 cup
Fresh spinach, chopped	1 cup
Eggs	3 large
Honey or maple syrup	⅓ cup
Coconut oil, melted	¼ cup
Baking powder	1 tsp
Baking soda	½ tsp
Cinnamon	1 tsp
Nutmeg	¼ tsp
Salt	¼ tsp
Vanilla extract	1 tsp
Dark chocolate chips	½ cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the eggs with coconut oil, pumpkin puree, honey, and vanilla extract until smooth.
Combine the wet and dry ingredients, then fold in the chopped spinach and dark chocolate chips.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Allow to cool before slicing and serving. Enjoy the nutritious and indulgent flavors!

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Maple Glazed Spinach & Yogurt Pumpkin Coffee Cake

Maple Glazed Spinach & Yogurt Pumpkin Coffee Cake is a delectable and nutritious sweet treat that combines the wholesome goodness of spinach with creamy yogurt and the fall flavors of pumpkin. This moist coffee cake, topped with a sweet maple glaze, is perfect for breakfast, brunch, or any time you crave a slice of comfort.

Ingredients	Quantity
Almond flour	1 ½ cups
Canned pumpkin puree	1 cup
Fresh spinach, chopped	1 cup
Eggs	3 large
Plain yogurt	½ cup
Maple syrup	½ cup
Coconut oil, melted	¼ cup
Baking powder	1 tsp
Baking soda	½ tsp
Cinnamon	1 tsp
Nutmeg	¼ tsp
Salt	¼ tsp
Vanilla extract	1 tsp
Additional maple syrup for drizzling	to taste

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the eggs with melted coconut oil, pumpkin puree, yogurt, and maple syrup until well combined.
Mix the wet ingredients into the dry ingredients, then fold in the chopped spinach.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Allow the cake to cool, then drizzle with additional maple syrup before serving. Enjoy your hearty and flavorful creation!

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Savory Spinach Pumpkin Coffee Cake With Herbs and Spices

Savory Spinach Pumpkin Coffee Cake With Herbs and Spices is a unique twist on a traditional coffee cake, blending the earthiness of spinach and pumpkin with aromatic herbs and spices. This savory version is perfect for those looking to enjoy a hearty treat that’s great for breakfast, brunch, or a light snack, offering a delightful balance of flavors with each bite.

Ingredients	Quantity
Almond flour	1 ½ cups
Canned pumpkin puree	1 cup
Fresh spinach, chopped	1 cup
Eggs	3 large
Plain yogurt	½ cup
Olive oil	¼ cup
Baking powder	1 tsp
Baking soda	½ tsp
Garlic powder	1 tsp
Dried oregano	1 tsp
Dried thyme	1 tsp
Salt	¼ tsp
Black pepper	¼ tsp
Parmesan cheese, grated	½ cup
Optional: Pumpkin seeds for topping	to taste

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, combine almond flour, baking powder, baking soda, garlic powder, oregano, thyme, salt, and black pepper.
In another bowl, whisk together the eggs, olive oil, pumpkin puree, yogurt, and mix until smooth.
Incorporate the wet ingredients into the dry mixture, then gently fold in the chopped spinach and grated Parmesan cheese.
Pour the batter into the prepared pan and optionally sprinkle with pumpkin seeds on top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before slicing and enjoy!