Pumpkin Cake

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One of the hardest things about eating GF (gluten-free) is finding a dessert recipe that tastes good and doesn’t have a weird consistency. Pinterest has been a great help in finding recipes, and I’m thankful for all the chefs experimenting in their kitchens and posting food blogs.

This recipe is the Paleo Pumpkin Coffee Cake from jaysbakingmecrazy.com.  I haven’t made the recipe strictly per instructions, although I think it looks fantastic.  Since I can’t have eggs, and I was missing a couple ingredients, I had to change a few things. So, if you aren’t limited like I am, use the recipe as is.  However, if you find yourself missing pumpkin pie spice and unable to digest eggs well, then here is the modified recipe:

    • 1/4 cup melted coconut oil
    • 1/4 cup honey
    • 1/4 cup coconut sugar
    • 1 cup canned pumpkin
    • 1/2 cup Bob’s Red Mill Gluten Free General Purpose Flour
    • 1/2 cup Brown Rice Flour
    • 1/4 cup coconut flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon nutmeg
    • 1/2 teapoon ground cloves
    • 1-ish teaspoon cinnamon
    • 1/2 teaspoon salt
    • 2-3 Tablespoons reconstituted milled flax seed (in  water about 5 minutes, to be honest, I didn’t measure…)
    • 1 Tablespoon Apple Cider Vinegar
CRUMB TOPPING
  • 1/4 cup coconut flour
  • 1/2 cup brown rice flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons honey
  • 2 tablespoons coconut oil
  • crushed walnuts (add a bit more oil and honey if you do this, or it will be crumbly; to keep recipe nut-free, omit walnuts)

I then followed the recipe’s instructions for adding ingredients and baking:

Instructions [from the blog]:

  1. Preheat oven to 325° and line a 9×9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, [brown rice] flour, coconut sugar, cinnamon, honey, walnuts, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, honey, coconut sugar, and pumpkin. Mix well.
  4. Add in the brown rice flour, GF general purpose flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and salt. [here add the ACV and flax seed] Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
  5. Bake for 45-50 minutes.
  6. Store in fridge after the first day.

I let the dessert cool in the pan to help it stick together and it did not fall apart when I cut it and served it.  I’ve been told this also tastes good with vanilla ice cream or cool whip.

One thought on “Pumpkin Cake

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