11/03/2020
A slice anyone? If you’re into pumpkin spice and just about anything pumpkin then this will satisfy those tastebuds. Don’t fret this coffee cake is gluten free but also refined sugar free including the icing! I say two slices to go with that cup of joe coffee ☕️ It’s quite addictive! 😬
💜GF Pumpkin Coffee Cake
Batter:
2 cups GF flour
3 tsp baking powder
1 tsp salt
1 cup organic pumpkin purée
1 stick vegan butter (8 Tbsp) room temperature
2 cups monkfruit sweetener
2 flax eggs (2 Tbsp flax meal + 6 Tbsp water)
1 tsp vanilla extract
1 cup almond milk
Streusel:
12 Tbsp cold vegan butter, cubed
1 1/2 cups coconut sugar
1 1/2 cups GF flour,
1 tsp cinnamon
1/2 tsp Pumpkin Spice
Glaze:
1 cup monkfruit powdered sugar
1 tsp vanilla bean powder
1-2 Tbsp almond milk
Preheat oven to 350 degrees. Line a 9×13 baking dish with aluminum foil or parchment paper & spray with cooking spray, set aside. In a small measuring cup add flax meal & water stir and let sit for 10 minutes while you prepare the rest. You will need 3 medium sized bowls.
1ST BOWL- whisk together flour, baking powder & salt.
2ND BOWL- add pumpkin purée, mix in soft butter until combined & then mix in sugar, flax, milk, & vanilla. Next add in flour mixture (1st bowl) & mix until combined.
3RD BOWL - prepare the streusel by combining all the ingredients, cut the butter in with a pastry cutter or a fork until a coarse crumb forms.
Pour 1/2 of the batter of 2nd bowl into the prepared pan. Top with 1/3 of the crumb mixture of 3rd bowl. Cover the filling with the remaining batter (2nd bowl) and top with remaining crumb mixture (3rd bowl). Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for about 30 minutes before glazing!
Mix together the glaze ingredients and drizzle over the cake before serving. Enjoy!
