Pumpkin Spice Coffee Cake (dairy-free, gluten-free)
My sweetie came up with this idea and it was an absolute hit; this gluten-free, dairy-free coffee cake tastes like fall and is a wonderful mid afternoon treat with a (decaf) coffee or cuppa tea.
Ingredients
Cake Ingredients:
- 1 cup pumpkin puree
- 2 eggs, at room temperature
- 1/2 cup maple syrup
- 1 cup coconut yoghurt
- 1/2 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/4 cup melted vegan butter or neutral oil like coconut or grapeseed oil
- 2 cups gluten-free flour
- 1 cup hazel nut or almond flour
- 2 tablespoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tbs ground ginger
- 1 tsp nutmeg
Crumble Topping:
- 1/2 cup hazelnut or almond flour
- 1/3 cup coconut sugar
- 1 tbs cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 2 tbs coconut oil or vegan butter, melted
Instructions
Preheat the oven to 350 degrees F. Add all the dry ingredients and spices to a large bowl and whisk together until well incorporated. In a separate bowl whisk the wet ingredients then add them to your dry, mixing well. To make the crumble mash all the crumble ingredients in a small bowl. Pour batter into a round cheese cake pan and sprinkle evenly with the crumble mixture. Bake for 40 - 45 minutes until a tester comes out clean.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/pumpkin-spice-coffee-cake/