Name: Pumpkin Coffee Cake (gluten-free + dairy-free)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup pumpkin purée; 1/3 cup coconut milk; 1 teaspoon vanilla extract; 4 tablespoons coconut oil, melted and cooled; 1 3/4 cups gluten-free flour; 1 cup coconut sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoon pumpkin pie spice; 1 teaspoon cinnamon; 1 teaspoon salt; 1/2 cup gluten-free flour; 3/4 cup coconut sugar; 3 teaspoons cinnamon; 1/3 cup solidified coconut oil

Instructions

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins

Preheat your oven to 350°F (175°C) and grease a square 8×8-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the pumpkin purée, coconut milk, vanilla extract, and melted coconut oil until well combined.
In a separate bowl, sift together the gluten-free flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake tough. You want the batter to be smooth and lump-free but still light.
To make the crumble topping, combine the gluten-free flour, coconut sugar, and cinnamon in a small bowl. Add the solidified coconut oil and use a fork or your hands to mix it together until crumbly. The mixture should resemble coarse crumbs or sand.
Pour the cake batter into your prepared baking dish, spreading it out evenly with a spatula. The batter will be relatively thick but should spread smoothly.
Sprinkle the crumble topping evenly over the batter. Make sure it covers the entire surface, as this is what gives the coffee cake its delicious, sweet crunch.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 10 minutes in the pan before slicing and serving.

Pumpkin Coffee Cake (gluten-free + dairy-free)

Ingredients

Instructions

Notes