Pumpkin Coffee Cake
Written by Dr. Carrie Rittling, NMD
Fall is the perfect time to fill your home with the warm, spiced aroma of this pumpkin coffee cake. Enjoy a slice with your morning coffee, or share it as a dessert with loved ones gathered around your table.
Total prep & baking time: 1.5 hours
Makes 12 slices
Ingredients
Cake:
2 cups unbleached all-purpose or gluten free flour mix
2/3 cup almond flour
1¼ tsp baking powder
¾ tsp baking soda
2 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg, cardamon and allspice
¼ tsp salt
1 cup canned pumpkin puree
3 tbsp melted coconut oil
½ cup honey
4 tbsp maple syrup
¼ cup milk, or non-dairy milk
1 tsp apple cider vinegar
1 tsp vanilla
Crumble topping:
2/3 cup unbleached all-purpose or gluten free flour
½ cup coconut sugar
1/3 cup butter or non-dairy butter (I like Miyoko’s)
2 tsp molasses
1 tsp cinnamon
¼ tsp ginger
1/8 tsp nutmeg, cardamon and allspice
½ cup chopped walnuts or pecans
Directions
Preheat the oven to 350°F. Grease an 8 X 8 square baking dish.
Add the apple cider vinegar to the “milk” and set aside for 5 minutes.
Prep the crumble topping: Combine all of the ingredients except the chopped pecans, until a pea sized crumble consistency forms. Stir in the chopped pecans and place in the refrigerator.
Make the cake: Mix together the pumpkin, coconut oil, honey, maple syrup, milk/vinegar and vanilla together. In a separate bowl, mix together the flours, baking powder, baking soda and spices. Add the dry ingredients into the pumpkin mixture and mix well.
Pour cake batter into the greased baking dish. Sprinkle the crumble evenly over the top of the cake.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Place on a rack to cool completely before cutting and serving.
