This Gluten Free Dairy Free Pumpkin Coffee Cake will add a spicy gingerbread flavored twist to your day!
This recipe is adapted from the original inspiration recipe and from my original posting of it to how I really make it for my family. I have reduced the sweetener and tweeked the spiced to our tastes and added freezer instructions. Enjoy!
Gluten Free Dairy Free Pumpkin Coffee Cake
I have also successfully used maple syrup in place of the honey in this recipe.
Author: adapted by Angela Litzinger from Life, gluten free with the streusel topping from Doiron, Jane. “Pumpkin Coffee Cake.” Recipe. Make-Ahead Meals For Busy Moms. Denver, Colorado: Outskirts Press, 2009. 46-47
Recipe type: gluten free, dairy free, gfcf, breads, quick breads, coffee cake, vegetarian
Serves: 18 to 24 depending on how you cut it
Ingredients
- Dry ingredients:
- 2 cups sorghum flour
- ⅔ cup potato starch
- ⅔ cup tapioca flour/starch
- 2 teaspoon xanthan gum
- ½ teaspoon sea salt
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 3 teaspoons pumpkin pie spice
- 1 teaspoon ground allspice
- 1 cup raisins, optional
- Wet Ingredients:
- 1 cup pumpkin puree
- ¾ cup honey
- ¾ cup sugar (although not wet, you will combine it with these)
- ¼ cup molasses
- ⅔ cup oil
- 4 eggs (or egg replacing ingredients: ¾ cup unsweetened apple sauce, 2 teaspoons gluten free baking powder, and 2 teaspoons packed EnerG egg replacer)
- Topping:
- ¼ cup sweet rice flour
- ¼ cup sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon cinnamon
- 2 tablespoons oil
- ½ cup walnuts, chopped
Instructions
- Preheat over to 350 degrees. Oil a 9″x13″ baking pan. Blend topping ingredients together. Set aside.
- Combine pumpkin, honey, sugar, molasses, oil, and egg or egg replacer ingredients in a large bowl. Mix together well.
- Add remaining ingredients (except for the raisins) to the wet mixture. Mix until just blended; do not over mix. Stir in raisins.
- Transfer batter to the greased baking pans. Sprinkle with streusel topping. Bake approximately 40 minutes or until a tooth pick is inserted and comes out clean. Cool on a cooling rack. Wrap well and freeze.
- To serve: Thaw. Warm in oven until heated through if desired.
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