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Gluten Free Piñon Pumpkin Coffee Cake

I loathe long lengthy story telling online recipes that has me scrolling to the bottom looking for the recipe and skip all the stuff I don’t want to read. So here it is, one of the variations of my Piñon Pumpkin Coffee Cake working 𝘗𝘪𝘯𝘶𝘴 𝘮𝘰𝘯𝘰𝘱𝘩𝘺𝘭𝘭𝘢 aka Piñon Pine, Singleleaf Pinyon. A pine that is within my bioregion. You can use whatever Pine is in your region and not source for this species.

Not only is this gluten free but it’s low glycemic as well. You can skip using brown sugar and replace with brown coconut sugar which is ranked 35 on the food glycemic index and brown sugar has 65. OR you can use xylitol and add molasses syrup and create your own version of a brown sugar.

Piñon Coffee Cake 2 cup almond flour

3/4 cup monkfruit sweetener

1 tbs brown sugar or coconut brown sugar

1/2 cup chopped walnuts or pine nuts

2 tbs flaxmeal

1 tsp baking soda

1 tsp baking powder

1 tbs pumpkin spice

1/4 tsp salt

1 freshly grated nutmeg

Mix the dry ingredients

Fold in

1 cup pumpkin purée

1/4 cup melted coconut oil

3/4 plain yogurt of choice (non dairy)

2 flax eggs - 1 tbs flaxmeal to 3 tbs water = 1🥚

1 tsp vanilla or substitute with brandy

1 tbs pine syrup; I used Piñon Pine, a conifer within my bioregion

Mix the ingredients, it’s okay that it’s thick, don’t add any extra liquid. I learned from my mistake of thinking thick meant it needed more liquid and I added more Piñon syrup, only to have a cake that was too moist that it wouldn’t bake. Set the cake aside and prep the streusel.


1/2 stick of butter

3/4 cup almond flour

2/3 cup of monkfruit sweetener + pinch of brown sugar

2 tbs chopped walnuts (or pine nuts)

half of one grated nutmeg

2 tbs grated Mexican chocolate

pinch of salt

Make a crumble out of the topping ingredients. Line a 8” cast iron or baking pan with parchment paper, fill the bottom with the topping (streusel) then add in the cake.

Bake at 350* for 35 minutes. Allow to cool and flip over.

Serve each piece with a drizzle of pine syrup. You can also sub for another syrups like Maple or a Cardamon and Cinnamon would be delicious. Better yet if you have a Rose - Cardamon glycerite that would be insanely delicious as the “syrup” to drizzle on top of each serving.