This is the perfect fall coffee cake!!
Ingredients:
2 1/4 cups Gluten Free All Purpose Flour, I use Bob’s Red Mill
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin puree, not pumpkin pie filling
1/2 cup canola oil
1/4 cup unsweetened Vanilla Almond milk
Topping
1/2 cup Gluten Free All Purpose Flour
1/4 cup Smart Balance Dairy Free unsalted butter, cold
1/3 cup brown sugar
1/2 tsp pumpkin pie spice
Glaze
1/2 cup powdered sugar
1 tbsp unsweetened Vanilla Almond milk
Directions:
Preheat oven to 350 F.
Grease 9x9 pan.
In large bowl, combine dry ingredients, Gluten Free flour, baking soda, baking powder, salt and pumpkin pie spice.
In small bowl, combine wet ingredients, unsweetened Vanilla Almond milk, pumpkin purée, brown sugar, granulated sugar, canola oil.
Add the wet ingredients to the dry ingredients.
Pour in 9x9 pan.
In blender, combine topping ingredients. Blend until it looks like wet sand.
Add the topping on the batter in the 9x9 pan.
Bake for 30-35 minutes. Use the toothpick test.
While the pumpkin coffee cake is baking, combine the glaze mixture in a small bowl.
Let pumpkin coffee cake cool then drizzle the glaze over it.
Enjoy!!
Kommentare