Description
Incredibly moist Gluten-Free Pumpkin Maple Coffee Cake with a pecan streusel and drizzled with a sweet maple glaze.
Ingredients
Scale
- 1 –3/4 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
- 1– 1/4 cup powdered sugar
- 2 tbsp. 100% pure maple syrup
- 2 tsp. cashew milk ( unsweetened )
Instructions
- Preheat oven to 350 degrees, grease and line the bottom of a round cake pan with parchment paper.
- In a small bowl combine all pecan streusel ingredients, mix to combine, then set aside.
- In a medium bowl add and mix together flour, spices, baking soda, and baking powder.
- In a large bowl mix together oil, sugars, maple syrup, cashew milk, and pumpkin puree.
- Add in eggs and mix again.
- Slowly stir in dry ingredients and mix until completely combined.
- Pour batter into cake pan and sprinkle streusel over the top.
- Bake for 30-35 minutes. ( oven temps vary so check in on it )
- Remove from oven when done baking and let cool.
- While cake is cooling make the maple glaze.
- Drizzle maple glaze over cake when done.
- Serve and Enjoy!
- Prep Time: 25
- Cook Time: 30 - 35 min
- Category: american
- Method: bake
- Cuisine: dessert
Keywords: Pumpkin Maple Coffee Cake, Gluten Free Pumpkin Cake, Pecan Streusel