Gluten Free Pumpkin Coffee Cake

Gluten Free Pumpkin Coffee Cake


Gluten Free Pumpkin Coffee Cake

1-1/3 cups packed brown sugar
1 cup brown rice flour
3/4 cup almond flour
1/2 cup tapioca starch
1/4 cup cornstarch
1-1/2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup pumpkin puree (canned or fresh)
3 large eggs, well beaten
1/2 cup coconut oil (unrefined only – make sure in liquid state)
1 tablespoon pure vanilla extract

(crumbled topping)

1/3 cup packed brown sugar
3 tablespoons brown rice flour
3 tablespoons coconut oil (unrefined only – make sure in liquid state)
2-3 tablespoons finely chopped nuts (walnuts, pecan, etc.)
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees and line a 9-inch deep round baking dish or cake pan with parchment paper.

In a mixing bowl, whisk together the brown sugar, brown rice flour, almond flour, tapioca starch, cornstarch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg until well blended.

In a separate large bowl, beat together the pumpkin, beaten eggs, coconut oil and vanilla extract. Slowly add the dry ingredient mixture into the bowl with the wet ingredient mixture and continue beating on low speed until all ingredients are moistened and well blended. The batter should be smooth and sticky, and not too thin. Carefully pour batter into your parchment lined baking dish and smooth the top of the batter with the back of a water moistened spoon or spatula.

To make the crumbled topping, stir together the brown sugar, brown rice, coconut oil, chopped nuts and cinnamon. Continue stirring until mixture resembles moistened sand. Spread the crumbled topping evenly across the top of the batter in baking dish and lightly press it down with your fingers.

Bake on center oven rack for 40 minutes, and then loosely tent a piece of foil over the top to prevent over-browning. Bake for additional 10-15 minutes, or until the center of the cake is firm and toothpick comes out clean from center. Remove from oven and allow cake to cool fully in pan before slicing and serving. Makes 8-10 slices.