Pumpkin Spice Coffee Cake
Serves 815 mins prep48 mins cook
This Pumpkin Spice Coffee Cake recipe is inspired by a memorable coffee cake from one of the first restaurants the author and Cody visited. It's designed to pair perfectly with a cup of ginger tea, bringing back romantic feelings with every bake. The recipe offers a less sweet option for the cake by using 1/2 cup of coconut sugar.
0 servings
What you need
cup oat flour
cup coconut sugar
tsp baking powder
tsp salt
tsp vanilla extract
cup pumpkin puree
cup non-dairy milk
Instructions
1. Preheat your oven to 350 degrees F. Line a 9x5 bread pan with parchment paper and set it aside. 2. In a large sized bowl, whisk together the gluten-free all purpose flour, oat flour, coconut sugar, baking powder and salt. 3. Add the plant-based milk, pumpkin purée and vanilla extract into the bowl along with the dry ingredients and stir until just combined. Set it aside while you make your crumble. 4. To make the crumble, add the ingredients into a small bowl. Use a fork to mix the ingredients together. 5. Assemble the coffee cake by pouring the batter into your prepared bread pan and sprinkling the crumble mixture over the batter. 6. Bake your coffee cake for about 45-50 minutes or until a toothpick can be inserted and comes out clean.View original recipe