Today is a big day for our bakery, we have a big meeting. Hopefully we will be able to share details soon. So please send positive thoughts our way
We were blown away by all the request for our pumpkin bar recipe that we enjoyed over this past weekend. It was just one of those recipes that we quickly altered based off a coffee cake recipe we would make for the farmers market. All we had on hand was pumpkin, therefore we made pumpkin flavored coffee cake.
Rich Pumpkin Coffee Cake (gluten-free, vegan, soy-free)
- 1/4 cup coconut flour
- 1/4 cup arrowroot
- 3/4 cup gluten free flour blend (a mix of flour and starch)
- 1 1/2 tsp baking powder
- 1/2 tsp allspice
- 1 tsp cardamom
- 3 tbsp flaxmeal + 6 tbsp water
- 1/3 cup coconut sugar
- a few drops of stevia
- 1/2 cup +2 tbsp pumpkin puree
- 1/4 cup coconut oil
- 2 tbsp water
Place 3 tbsp flax meal in a small bowl with the 6 tbsp water, and let sit for about 10 minutes. Place remaining ingredients in a large bowl and stir together. Add in flax gel. Batter will be thick. Spread into a 7in baking pan, lightly oiled. Have oven pre-heated to 350.
Top with a cinnamon sugar mixture (about 1/2 cup coconut sugar to about 1 tsp cinnamon)
Bakes for 25-30 minutes.
Makes about 9 slices of coffee cake.
These pumpkin coffee cakes were rich, dense, a little gooey, good balanced flavor…we all enjoyed them!
- for the arrowroot – can do potato or tapioca starch
- for non-gluten people – can do regular flour for both the starch and flour blend
- the flaxgel – can use 2 eggs
- if do a liquid sugar – probably do not need to add in the extra water
This is not your average coffee cake. Yes it is gluten free and vegan, the texture was more on the moist and dense side. Had a little chew, but overall we were very pleased with them. This pumpkin coffee cake was very tasty and satisfying.
We gobbled all of them up 😉
Twins Question: Do you like coffee cake? Are you still enjoying pumpkin? What is your least favorite breakfast food? Least favorite flavor?
Have a great day!
Till next time,