Gluten Free Pumpkin & Pepita Coffee Cake
For the cake:
1/2 cup arrowroot
1/2 cup almond flour
1/2 cup coconut flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp pumpkin spice
1/2 tsp freshly grated nutmeg
1/2 cup coconut oil
1/4 cup maple syrup
2 large eggs
3/4 cup homemade or high quality pumpkin puree
1/4 cup full fat coconut milk
for the crumb topping:
1/4 cup sucanat
2 tbsp almond flour
2 tbsp arrowroot flour
1/2 tsp cinnamon
6 Tbsp butter (room temp)
1/4 tsp salt
1/3 cup raw pepitas (little green pumpkin seeds!)
for the glaze:
1/2 cup cashews soaked for at least four hours in cool water, and drained
2 tbsp maple syrup
1/8 teaspoon fine sea salt
1 tbsp. hot water
2 tbsp. full fat coconut milk
1 teaspoon vanilla extract
2 tbsp melted and warm extra-virgin coconut oil
Start by soaking the cashews (requires at least four hours). Preheat your oven to 350°F and grease a 9” round cake pan. Local Milk used a cast iron which I definitely recommend, if you have it.
In a mixing bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, pumpkin spice, and nutmeg. Set aside.
In a second mixing bowl mix the pumpkin puree and full fat coconut milk. Set aside.
In a separate bowl use an electric mixer to cream the coconut oil and maple syrup together. Mix on low, adding the eggs one at a time.
To this mixture, add 1/3 of the dry mixture, then 1/3 of the wet mixture, mixing until only just incorporated; Keep adding until all ingredients are in one bowl, just mixed. Please don’t over mix the batter.
Pour batter into the pan and bake for 20 minutes.
Meanwhile, make the streusel. Combine the streusel ingredients using your fingers to create a crumbled, sandy mixture (breaking up the butter with the rest of the ingredients by hand). Mix in the pepitas.
When the cake has baked for 20 minutes, sprinkle the streusel on top. Bake for 25-30 more minutes, or until a toothpick comes out clean.
While the cake cools, put all the glaze ingredients in a high speed blender or food processor and combine until it produces a creamy mixture. If there are any clumps, sift them out. Drizzle the glaze over cooled cake.
Enjoy with a cup of coffee!
This coffee cake is all natural and low sugar, with a gorgeous fluffy cake and topped with a beautiful streusel crust. Enjoy with a cup of coffee for breakfast-it's healthy!
Inspired by and adapted from Local Milk's crème fraîche, cornmeal, & pumpkin coffee cake + pepita streusel
Tuesday, December 3, 2013 - 5:53pm