Clean Pumpkin Coffee Cake (gluten/dairy-free)
In honor of Thanksgiving, I wanted to create a unique recipe that was healthy, easy to make, and of course, delicious.
I want to give a shoutout to everyone who voted on my Instagram poll to help me pick the perfect Thanksgiving recipe. It is so important to me to get your feedback because I do this all for you guys!! Just for a couple tips- if you aren't gluten-free, you can use regular oat flour instead of GF oats, and you can also use whole wheat flour instead of brown rice flour. It's really up to you to mix/match the flours, but bare in mind that GF flours are a bit harder to work with and require different ratios than regular types of flour.
I hope you guys enjoy this recipe & as usual please give me feedback in the comments below!! If you make it, make sure you use the hashtag #aucouranthealth on insta!!
Clean Pumpkin Coffee Cake
Ingredients
1/4 cup melted coconut oil
1/4 cup coconut sugar
1/4 cup maple syrup
1 cup + 2 Tbsp canned pumpkin
4 eggs
1 cup gluten-free oat flour
1/4 cup brown rice flour
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
Crumb Topping
1/4 cup brown rice flour
1/2 cup gluten-free oat flour
2 1/2 tablespoons coconut sugar
1/2 teaspoon cinnamon
2 tablespoons maple syrup
2 tablespoons coconut oil
Preheat oven to 325° and grease 9x9 pan
First make the crumb topping...
In a small bowl, combine oat flour, brown rice flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix until it becomes a wet sandy texture & set aside.
In a large bowl, combine coconut oil, coconut sugar, maple syrup and pumpkin. Mix well, then add eggs one at a time until fully incorporated.
Add in the GF oat flour, brown rice flour, baking soda, pumpkin spice, cinnamon, and salt. Mix well & pour into pan, then top with crumb topping.
Bake for 45 minutes on the middle rack. For the last 5 minutes, move cake to top rack and turn oven up to 400°. This will crisp the top. Before removing, check with a toothpick to make sure it is fully cooked (toothpick should come out clean).
Refrigerate after 1 day to keep it fresh.
