Get ready to indulge in a slice of fall bliss with our Dairy Free Pumpkin Coffee Cake! This delightful treat is not only rich in flavor but also perfectly moist, making it an irresistible addition to your autumn gatherings or cozy coffee breaks. With the warm spices of cinnamon and nutmeg mingling with the creamy pumpkin puree, this cake will have your taste buds dancing with joy. Plus, it's dairy-free, so everyone can enjoy a guilt-free slice! Read on to discover how to whip up this scrumptious recipe that’s sure to impress family and friends alike!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with coconut oil or line with parchment paper for easy removal.
- In a large mixing bowl, whisk together the melted coconut oil and brown sugar until well combined and smooth.
- Add the pumpkin puree, eggs, and vanilla extract to the mixture. Whisk thoroughly until all ingredients are fully incorporated and the mixture is creamy.
- In a separate bowl, sift together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Optional: Create a crumb topping by mixing additional gluten-free flour, brown sugar, and cinnamon with a little coconut oil if desired.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice into 10 servings and enjoy your dairy-free pumpkin coffee cake!
Tips
- Use Fresh Pumpkin: If you have the time, consider using fresh pumpkin instead of canned for an even richer flavor. Just roast and puree the pumpkin before adding it to the batter.
- Check for Doneness: Ovens can vary, so keep an eye on your cake during the last few minutes of baking. Insert a toothpick into the center; if it comes out clean, your cake is ready!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake, so be gentle!
- Add a Twist: Feel free to customize your cake by adding nuts or chocolate chips for extra texture and flavor.
- Storage: This cake can be stored in an airtight container at room temperature for up to three days, or in the fridge for up to a week. It also freezes well, so you can enjoy it later!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 40mg
