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Pumpkin Coffee Cake, Gluten Free Dairy Free

October 9, 2009 by angelaskitchen 2 Comments

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

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
I have also successfully used maple syrup in place of the honey in this recipe.
Print Recipe Pin Recipe
Servings 18 to 24 depending on how you cut it

Ingredients
  

  • Dry ingredients:
  • 2 cups sorghum flour
  • 2/3 cup potato starch
  • 2/3 cup tapioca flour/starch
  • 2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground allspice
  • 1 cup raisins optional
  • Wet Ingredients:
  • 1 cup pumpkin puree
  • 3/4 cup honey
  • 3/4 cup sugar although not wet, you will combine it with these
  • 1/4 cup molasses
  • 2/3 cup oil
  • 4 eggs or egg replacing ingredients: 3/4 cup unsweetened apple sauce, 2 teaspoons gluten free baking powder, and 2 teaspoons packed EnerG egg replacer
  • Topping:
  • 1/4 cup sweet rice flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons oil
  • 1/2 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.

 

Filed Under: Breads, Dairy Free, Desserts & Treats, Donuts - Scones - Muffins & Quick Bread, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Recipe

Previous Post: « Menu Plan Monday – October 5, 2009
Next Post: Gluten & Dairy Free Gourmet Rice Dressing »

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Trackbacks

  1. Gluten Free-zer Friday – OAMM October 2009 Breakfasts, Sides & Appetizers says:
    October 1, 2012 at 8:51 am
    [...] Gluten and Dairy Free Pumpkin Coffee Cake (make a double batch of this recipe) [...]
    Reply
  2. Menu Plan Monday – February 18, 2013 says:
    February 18, 2013 at 7:00 am
    [...] Slaw, Thai Chicken or Turkey Burgers, Gingerbread Pumpkin Waffles, Korean Shredded Beef Tacos, Pumpkin Coffee Cake, Chicken Mango Curry, Teriyaki Burgers, Mongolian Chicken and [...]
    Reply

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