Pumpkin Coffee Cake
Pumpkin Coffee Cake // gf, df, v
gluten-free flour (I use Bob's 1:1 GF Baking flour)
scoop of vegan vanilla protein powder* (optional)
canned organic pumpkin
Silk Caramel Almondmilk Creamer
Eggs (or sub flax eggs to keep vegan)
honey roasted pecans (coarsely chopped -- for the topping)
Vegan Butter (softened, for the topping)
Cinnamon (for the topping)
*This is the
that I use.
Preheat the oven to 350 degrees.
In a large mixing bowl, combine the dry ingredients: flour through cloves. Set aside.
In a smaller bowl, combine the wet ingredients: pumpkin through coconut sugar.
Then, stir in the wet ingredients into the large mixing bowl with dry ingredients. Stir until just combined.
Use non-stick spray to coat an 8x8 glass dish, or small casserole dish. Spoon in batter.
In a small bowl, combine the butter, chopped pecans, and additional cinnamon. Spread it over the top of the batter.
Bake for 30 minutes, or until a fork comes out clean.
Yields 6 Servings