By Alexandria Cannito
Allergy Friendly Pumpkin Coffee Cake
10 steps
Prep:15minCook:35min
Delicious pumpkin coffee cake that is free of gluten, dairy, eggs and nuts - Inspired by Broma Bakery’s recipe
Updated at: Thu, 17 Aug 2023 00:04:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories232.3 kcal (12%)
Total Fat12.7 g (18%)
Carbs34.8 g (13%)
Sugars11.1 g (12%)
Protein1 g (2%)
Sodium119.1 mg (6%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Coffee Cake
1 ½ cupsgluten free flour
½ cupmonkfruit sweetener
1 tspnbaking soda
0.25 tspnbaking powder
3 tspncinnamon
1 tspncloves
1 tspnmaple syrup
¼ cupsparkling water
⅓ cupoat milk
½ cupolive oil
1 cuppumpkin purée
Coffee Cake Crumble
Instructions
Step 1
Preheat oven to 350 degrees.
OvenPreheatStep 2
Whisk dry ingredients together in a bowl.
Step 3
Add wet ingredients to dry ingredients.
Step 4
Mix together and put mixture into a baking pan.
Step 5
Using the same bowl, whisk together the gf flour, brown sugar and cinnamon.
Step 6
Add room temperature vegan butter with a pastry blender.
Step 7
Sprinkle the crumble on top of the pumpkin cake mix.
Step 8
Bake for 35 minutes or until a toothpick or knife comes out clean.
Step 9
Let coffee cake cool.
Step 10
Sprinkle confectioners sugar on top and enjoy!
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