1 1/3 cups light palm sugar
1 cup Almond flour
1 scoop of whey protein powder
starch 1/4 cup coconut flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup pumpkin puree
3 large organic free-range eggs, beaten
1/2 cup organic coconut oil
1 tablespoon vanilla extract
For streusel topping:
1/3 cup organic sugar
3 tablespoons almond flour
3 tablespoons organic coconut oil
2-3 tablespoons chopped walnuts or pecans (may omit)
1 teaspoon ground cinnamon
1/4 cup of honey
1 teaspoon of pumpkin spice
Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.
In a large mixing bowl, whisk to combine the dry ingredients: sugar, almond flour, baking powder, baking soda, whey protein powder, sea salt, cinnamon, pumpkin spice, and nutmeg.
Add in the pumpkin, beaten eggs, coconut oil, vanilla extract. Beat to combine.
Scoop the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to.
Make the streusel topping, combining the sugar, flour, coconut oil, honey, chopped walnuts or pecans (if using), and cinnamon. Mix until sandy.
Spread the streusel topping on the cake. Lightly press down to even it out.
Bake in the center of a preheated oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the streusel from browning too much. Bake for another 10 to 15 minutes until the center of the cake is firm and a wooden pick inserted into the center emerges clean.
Cool the coffee cake on a wire rack.