Spiced Pumpkin Coffee Cake
This one is triple-layered, grain-free and just so happens to be plant-based for all of you plant-based folks out there. Bottom-line, it is filled with incredibly nutritious, creamy, pumpkin goodness and is just plain delicious.
YOU WILL NEED
Coffee Cake Layer
2 cups almond flour
1 cup cassava flour
3/4 cup coconut sugar
1/2 cup arrowroot powder
2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup unsweetened, non-dairy kefir or drinkable yogurt
1/2 cup maple syrup
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
Spiced Pumpkin Layer
1 - 15 ounce can pumpkin purée
3 tablespoons arrowroot powder
1/2 cup unsweetened coconut yogurt
1/3 cup maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pecan Crumble Topping
1/2 cup chopped pecans
1/2 cup coconut sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 tablespoon coconut oil, melted
TO MAKE
Coffee Cake Layer
Preheat oven to 350F. Line a 9” x 9” square baking pan with parchment paper or grease it thoroughly.
In a large bowl, whisk together the almond flour, cassava flour, arrowroot powder, coconut sugar, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, whisk together the kefir, maple syrup, apple cider vinegar, and vanilla.
Pour the kefir mixture into the flour mixture and stir to combine. Spread the batter in the prepared baking pan.
Spiced Pumpkin Layer
In a separate mixing bowl, stir together the pumpkin and arrowroot powder, making sure to break up any clumps. Stir in the coconut yogurt, maple syrup, vanilla, salt, cinnamon, nutmeg, and ginger.
Pour the pumpkin mixture over the batter in the baking pan.
Pecan Crumble Layer
Stir together the pecans, coconut sugar, cinnamon, nutmeg, ginger and salt. Stir in the coconut oil. Sprinkle over the pumpkin layer in the baking pan.
Baking & Serving
Bake until a toothpick comes out without any of the cake layer on it, about 45 minutes.
Cut into squares and serve warm or at room temperature.
