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Grain-free Pumpkin Coffee Cake

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 slices
Author Alexa Lehr

Ingredients

  • 1 cup organic, pureed pumpkin
  • 2 organic, pasture raised eggs room temp
  • 1 T. apple cider vinegar
  • 1/4 cup pure maple syrup
  • 1/2 cup organic coconut milk
  • 1/4 cup organic coconut sugar
  • 2 cups Bob's Red Mill tapioca flour
  • 3/4 cup organic coconut flour
  • pinch of sea salt
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger

Cinnamon Swirl

  • 1 T. organic cinnamon
  • 2 T. organic coconut sugar

Maple Glaze

  • 1/2 cup melted butter or coconut oil
  • 1/2 cup maple sugar
  • 2 T. tapioca flour

Instructions

  • Preheat the oven to 350° F. Lightly coconut oil an 8x8 glass baking dish.
  • In a large mixing bowl, whisk together all of your dry ingredients.
  • Add the maple syrup, eggs, apple cider vinegar, and pumpkin. Stir until combined. Add the coconut milk and mix gently. The batter will thicken as you stir.
  • Smooth into the glass baking dish. Combine the cinnamon swirl ingredients in a small bowl. Sprinkle it over the cake and use a knife to swirl the cinnamon mixture into the top layer of batter. Gently smooth out the ridges.
  • Bake for 28-30 minutes. The cake should bounce back when pressed gently with a finger. Let the cake cool on a cooling rack while you make the glaze.
  • In a small saucepan, melt the butter or coconut oil over low heat. Add the maple sugar and tapioca flour. Stir until it thickens and starts to boil. Drizzle over the coffee cake. Cool and serve!