Gluten Free Pumpkin & Pepita Coffee Cake
By: Laura Bray
Published: Tuesday, December 3, 2013 - 5:53pm

Ingredients




For the cake:
1/2 cup arrowroot
1/2 cup almond flour
1/2 cup coconut flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp pumpkin spice
1/2 tsp freshly grated nutmeg
1/2 cup coconut oil
1/4 cup maple syrup
2 large eggs
3/4 cup homemade or high quality pumpkin puree
1/4 cup full fat coconut milk
for the crumb topping:
1/4 cup sucanat
2 tbsp almond flour
2 tbsp arrowroot flour
1/2 tsp cinnamon
6 Tbsp butter (room temp)
1/4 tsp salt
1/3 cup raw pepitas (little green pumpkin seeds!)
for the glaze:
1/2 cup cashews soaked for at least four hours in cool water, and drained
2 tbsp maple syrup
1/8 teaspoon fine sea salt
1 tbsp. hot water
2 tbsp. full fat coconut milk
1 teaspoon vanilla extract
2 tbsp melted and warm extra-virgin coconut oil

Preparation

1 Start by soaking the cashews (requires at least four hours).  Preheat your oven to 350°F and grease a 9” round cake pan.  Local Milk used a cast iron which I definitely recommend, if you have it. 2 In a mixing bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, pumpkin spice, and nutmeg. Set aside. 3 In a second mixing bowl mix the pumpkin puree and full fat coconut milk. Set aside. 4 In a separate bowl use an electric mixer to cream the coconut oil and maple syrup together.  Mix on low, adding the eggs one at a time. 5 To this mixture, add 1/3 of the dry mixture, then 1/3 of the wet mixture, mixing until only just incorporated; Keep adding until all ingredients are in one bowl, just mixed. Please don’t over mix the batter. 6 Pour batter into the pan and bake for 20 minutes. 7 Meanwhile, make the streusel.  Combine the streusel ingredients using your fingers to create a crumbled, sandy mixture (breaking up the butter with the rest of the ingredients by hand).  Mix in the pepitas. 8 When the cake has baked for 20 minutes, sprinkle the streusel on top.  Bake for 25-30 more minutes, or until a toothpick comes out clean. 9 While the cake cools, put all the glaze ingredients in a high speed blender or food processor and combine until it produces a creamy mixture.  If there are any clumps, sift them out.  Drizzle the glaze over cooled cake. 10 Enjoy with a cup of coffee!

About

This coffee cake is all natural and low sugar, with a gorgeous fluffy cake and topped with a beautiful streusel crust.  Enjoy with a cup of coffee for breakfast-it's healthy!