Pumpkin Coffee Cake

Description

Pumpkin Coffee Cake // gf, df, v

3⁄4 cups gluten-free flour (I use Bob's 1:1 GF Baking flour)

1 teaspoon Baking Powder

1⁄2 teaspoon Sea Salt

1 scoop of vegan vanilla protein powder* (optional)

1⁄2 teaspoon Cinnamon

1⁄4 teaspoon Ground Cloves

1⁄2 cup canned organic pumpkin

1⁄3 cup Silk Caramel Almondmilk Creamer

1⁄4 cup Coconut Oil

2 Eggs (or sub flax eggs to keep vegan)

1⁄4 cup Coconut Sugar

1⁄2 cup honey roasted pecans (coarsely chopped -- for the topping)

2 tablespoons Vegan Butter (softened, for the topping)

1 teaspoon Cinnamon (for the topping)

*This is the protein powder 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

Nosh and Nourish