Pumpkin Coffee Cake
Pumpkin coffee cake is a delightful treat that combines the flavors of pumpkin with a moist, tender cake. Perfect for breakfast or a cozy afternoon snack, this recipe is easy to make and sure to please everyone.
Why Make This Pumpkin Coffee Cake Recipe
Making pumpkin coffee cake is a great way to enjoy the warm flavors of fall any time of the year. It’s not only delicious but also simple to prepare. The combination of spices creates a comforting aroma that fills your kitchen. Plus, it’s gluten-free, making it suitable for many dietary preferences.
How to Make Pumpkin Coffee Cake
Making pumpkin coffee cake is straightforward. Just gather your ingredients and follow simple steps to create this delightful dessert.
Ingredients:
- 1 cup pumpkin puree
- 1/3 cup coconut oil, melted
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup almond milk or other plant-based milk
Directions:
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a bowl, mix the pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract.
- In a separate bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, alternating with almond milk until well combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Let cool before serving.
Enjoy your pumpkin coffee cake with coffee or tea for a perfect pairing!
How to Serve Pumpkin Coffee Cake
Serving pumpkin coffee cake is simple. Cut it into squares and place it on a plate. You can dust it with powdered sugar for a sweet touch or serve it plain. It pairs wonderfully with:
- A hot cup of coffee
- A refreshing cup of tea
- A dollop of whipped cream
How to Store Pumpkin Coffee Cake
To keep your pumpkin coffee cake fresh, store it in an airtight container at room temperature. It will stay good for up to three days. If you want to keep it longer, you can freeze it:
- Cut the cake into slices.
- Wrap each slice in plastic wrap and place in a freezer bag.
- Seal tightly and store in the freezer for up to three months.
Tips to Make Pumpkin Coffee Cake
- Use fresh pumpkin puree for a richer flavor.
- Ensure all ingredients are at room temperature for better mixing.
- Don’t overmix the batter; stir until just combined for a fluffier cake.
- Try adding chocolate chips or nuts for extra texture.
Variation
For a twist on this recipe, you can swap in different spices. Adding cardamom or ginger can provide an interesting flavor profile. You might also try using different flours, like almond or oat, to change the texture.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can make your own pumpkin puree from fresh pumpkins. Just roast and blend until smooth.
2. Is this pumpkin coffee cake vegan?
Yes, it is vegan since it uses plant-based ingredients like coconut oil and almond milk.
3. Can I make this recipe without gluten-free flour?
Yes, if you are not gluten-sensitive, you can use regular all-purpose flour.
Buy it here to ensure you have the best ingredients for your pumpkin coffee cake!
Enjoy baking and indulging in this delicious pumpkin coffee cake!
Pumpkin Coffee Cake
Ingredients
For the cake
- 1 cup pumpkin puree Use fresh or canned
- 1/3 cup coconut oil, melted
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup almond milk or other plant-based milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a bowl, mix the pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract.
- In a separate bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, alternating with almond milk until well combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Let cool before serving.
