Gluten-free Pumpkin Coffee Cake
Who is ready for fall baking? How about starting off with this Gluten-Free Pumpkin Coffee Cake? It's made with almond and coconut flour, pumpkin puree and flavourful spices.
Servings: 12 people
Ingredients
For the Cake
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 cup canned pumpkin puree
- 4 eggs
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Crumb Topping
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 2 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
Instructions
- Preheat the oven to 350F.
- Line with parchment paper a 9-inch round baking pan, leaving an overhang on the sides to lift the cake out when it’s done. Set aside.
- First make the crumb topping by adding in a small bowl, coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix everything well to combine. Set aside.
- In a large bowl, add coconut oil, maple syrup, coconut sugar, pumpkin and eggs. Whisk together until combined.
- Add the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until the batter is smooth.
- Pour the batter into prepared pan and sprinkle the crumbs over the batter, pressingly lightly so they stick.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before serving.
- Store covered in fridge after the first day.
Notes
- You can try my homemade pumpkin puree if you cannot find canned pumpkin.
- Canned pumpkin and pumpkin pie filling are different as pumpkin pie filling is seasoned with spices such as cinnamon, nutmeg, cloves, and sugar. Make sure to buy the correct one.
- Make sure not to overmix the batter as it'll make the cake tough.
- To store: Store the cake in the fridge for up to a week or on the counter for a day. Make sure it's in an airtight container.
- To freeze: You can freeze the cake for up to 3 months. You can freeze the bread in an individual slice or as a full cake.
Nutrition
Serving: 1/12 | Calories: 183kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Cholesterol: 62mg | Sodium: 185mg | Potassium: 47mg | Fiber: 3g | Sugar: 13g