Pumpkin Coffee Cake
A delightful gluten-free cake that combines pumpkin puree with warm spices, perfect for breakfast or as a cozy afternoon snack.
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.
Notes
Cut into squares to serve. Dust with powdered sugar or serve plain. Pairs well with coffee or tea. Store in an airtight container for up to three days or freeze for up to three months.