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Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Pumpkin Coffee Cake
Pumpkin Coffee Cake
Preheat oven to 350 degrees. Coat a 9 inch pie plate with nonstick spray and set aside.
Wet Ingredients:
1 Cup Pumpkin Puree
1 teaspoon Pure Vanilla Extract
1 Egg
1/2 Cup Almond Milk (or any DF milk)
1/4 Cup Coconut Oil, melted
Whisk all wet ingredients together with whisk until thoroughly combined and set aside.
Dry Ingredients
2 Cups Mama’s All Purpose Almond Flour (or your GF flour of choice)
1/2 Cup Granulated Sugar
1/2 teaspoon Kosher Salt
2 teaspoons Baking Powder
1 Tablespoon Pumpkin Pie Spice
Whisk all dry ingredients together and fold into the wet ingredients until combined. Pour into pie plate and set aside.
Topping:
1 Cup Gluten Free Rolled Oats
3/4 Cup Dark Brown Sugar
1/4 teaspoon Nutmeg
1/2 teaspoon Cinnamon
4 Tablespoons Mama’s All Purpose Almond Flour
5 Tablespoons Coconut Oil, melted
Measure all ingredients into a bowl and stir with fork until incorporated. Sprinkle over the cake. Bake for 45-50 minutes or until center tests done with a toothpick.
9 Comments on “Pumpkin Coffee Cake”
Leave a reply to Aly Cancel reply
gluten free zen 
If I use Bob Red Mill’s or King Arther GF All Purpose flour mix, do I need to add anything else?
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I think the bob’s may give you too dense of a texture. I usually only use it for banana bread because it adds moisture…and the bananas hide the beamy flavor I don’t care for. I wouldn’t think you would need to add anything else to the King Arthur flour. I didn’t add xanthum gum to this recipe and it turned out great. 🙂 Let me know!
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looks gorgeous!.. c
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I do feel sorry for your husband being on the road and not being able to get stuck into your wonderful meals. Other options would be so hoe hum. This is a great looking cake that’s perfect for breakfast xx
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Thank you! I made it this morning with King Aruther… It was cake like and yummy!
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Fantastic!
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