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pumpkin maple cake

Pumpkin Maple Coffee Cake


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  • Author: Natalie Way
  • Total Time: 60 minutes
  • Yield: 10 slices 1x
  • Diet: Gluten Free

Description

Incredibly moist Gluten-Free Pumpkin Maple Coffee Cake with a pecan streusel and drizzled with a sweet maple glaze.


Ingredients

Scale
  • 13/4 Bob’s Red Mill Gluten-Free 1 to 1 Flour Blend
  • 1/2 tsp. pumpkin pie spice
  • 1/4 rounded tsp. all spice
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ground ginger spice
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup 100% pure maple syrup
  • 1/4 cup grapeseed oil
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 1/2 cup cashew milk ( unsweetened )

Pecan Streusel

  • 3/4 cup coarsely chopped pecans
  • 1 tsp. cinnamon
  • 3 tbsp. Bob’s Red Mill Gluten-Free 1 to 1 Flour Blend
  • 2 tbsp. 100% pure maple syrup
  • 1 tbsp. melted Earth Balance Butter

Maple Glaze


Instructions

  1. Preheat oven to 350 degrees, grease and line the bottom of a round cake pan with parchment paper.
  2. In a small bowl combine all pecan streusel ingredients, mix to combine, then set aside.
  3. In a medium bowl add and mix together flour, spices, baking soda, and baking powder.
  4. In a large bowl mix together oil, sugars, maple syrup, cashew milk, and pumpkin puree.
  5. Add in eggs and mix again.
  6. Slowly stir in dry ingredients and mix until completely combined.
  7. Pour batter into cake pan and sprinkle streusel over the top.
  8. Bake for 30-35 minutes. ( oven temps vary so check in on it )
  9. Remove from oven when done baking and let cool.
  10. While cake is cooling make the maple glaze.
  11. Drizzle maple glaze over cake when done.
  12. Serve and Enjoy!
  • Prep Time: 25
  • Cook Time: 30 - 35 min
  • Category: american
  • Method: bake
  • Cuisine: dessert