A naturally sweet, grain-free pumpkin treat!
A tasty autumn twist on coffee cake, this scrumptious grain-free, dairy-free treat is oh-so-moist and rich in pumpkin flavor, making it a festive addition to your favorite holiday gatherings.
While traditional coffee cakes feature a cinnamon crumb topping, your friends and family will enjoy the sweet surprise of a crunchy pecan streusel center that makes this beautiful grain free pumpkin coffee cake as delightful to the eyes as it is to the tastebuds!
This simple, yet beautiful bundt is a favorite of mine for fall entertaining. It’s perfect paired with a cup o’ joe or an assortment of herbal teas and tisanes. For an all-natural, lightly sweet treat, I sprinkle the top with a light dusting of fine-shredded unsweetened coconut (see recipe note below).
P.S. This tasty holiday favorite is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
More pumpkin delights!
If you love pumpkin season as much as we do, be sure to add these delightful gluten-free, grain-free treats to your wholesome holiday baking adventures:
• Perfect Pumpkin Pie
• Pumpkin Praline Bars
• Pumpkin Spice Muffins
Ingredients
- 1 Tbsp coconut oil, melted
- 2 Tbsp honey
- 1 tsp ground cinnamon
- 1 cup fine-chopped pecan pieces
- 3 cups blanched almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup coconut oil, melted
- 2/3 cup honey (I prefer mild honey such as clover or sage)
- 1/2 cup pure coconut milk
- 1 cup homemade or canned pumpkin purée
- 1 Tbsp pure vanilla extract
- 2 tsp Pumpkin Pie Spice
- 1 tsp apple cider vinegar
- 3 large eggs, plus 2 egg whites
- Optional: Unsweetened shredded coconut for topping the cake
Instructions
- Preheat oven to 340°F. Generously grease a 10ʺ bundt pan with palm shortening or coconut oil; set aside. (If you don’t have a bundt pan, you can use a 9x9-inch baking dish.)
- For the Praline Center: In a small bowl, whisk together the coconut oil, honey, and cinnamon. Add the pecans and toss well to coat. Set aside.
- For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given.
- Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 25 seconds).
- Scrape down the sides of the bowl and add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 15 seconds). Continue to scrape down the sides of the bowl as needed to ensure ingredients are well combined.
- Carefully spoon half of the batter into the prepared bundt pan. Then, spoon the praline filling around the center of the batter, trying not to get it to close to the edges of the pan. Spoon the remaining cake batter on top of the praline. Use the back of a spoon to smooth the top. (If using a 9x9-inch baking dish, add all of the batter to dish and evenly sprinkle the praline mixture across the top of the batter.)
- Bake for approximately 40-45 minutes until slightly golden brown around the edges and a toothpick inserted into center comes out clean. Allow the cake to cool on the stovetop about 5-10 minutes. Then invert it onto a cake stand or serving plate. Sprinkle top with unsweetened coconut, if desired. Enjoy!
Just saw this on Instagram and my gosh am I hungry now! I totally want to make this. (But all for myself).
Thanks so much, Alexa. It’s so much fun following you on your healing journey! I appreciate you taking the time to pop over and say hello! Happy fall, sweet friend! 🙂