Pumpkin Coffee Cake (Naturally Sweetened + GF)

It’s fall y’all and you know what that means….. pumpkin EVERYTHING!!!!! Lately I’ve been craving something sweet in the afternoons and tried to think of a way to make it somewhat healthy. I’ve followed Adeline from Vibrant and Pure for awhile and saw her genius coffee cake recipe that’s gluten free and naturally sweetened.

I made a few adjustments to get it ready for PSL season (that’s Pumpkin Spice Latte for all of you less basic people), and it’s exactly what I’ve been wanting! It pairs so well with my afternoon cup of tea, is sweet enough to be a dessert, and is healthy enough to eat for breakfast. So basically a win all around!

The batter comes together very quickly and can be made vegan if that’s your thing. Don’t stress if you don’t have oat flour on hand; you can make it quickly by blending oats in a high speed blender.

We recently got the Maple Whiskey Pecan ice cream from Ice Cream Jubilee, and let. me. tell. you. That and this coffee cake go together better than PB&J, Chanel and Emily in Paris, me and mezcal .. anyway you get it, it was delicious.

Enjoy and please tag me if you make it!

Pumpkin Coffee Cake (makes 9 servings) Recipe inspired by Vibrant and Pure

Dry Ingredients:

• 1 and 1/4 cup oat flour

• 1 cup almond flour

• 2 Tbsp coconut sugar

• 2 teaspoons baking powder

• 1/2 tsp baking soda

• 1 tsp pumpkin pie spice

• pinch of salt

Wet Ingredients:

• 1 cup pumpkin puree

• 1 egg (to make vegan: use a flax or chia egg and add 1 tsp of apple cider vinegar as well)

• 1/4 cup milk of choice

• 1/4 cup maple syrup

• 1/4 cup coconut oil

• 1 tsp vanilla extract

Crumb Topping:

• 1 cup oat flour

• 3/4 cup coconut sugar

• 1/4 cup coconut oil

• 1 tsp cinnamon

• 1/2 tsp pumpkin pie spice

• pinch of salt

1. Preheat oven to 350 degrees and line a 8-inch square baking dish with parchment.

2. Combine all wet ingredients and all dry ingredients in separate bowls. Gently stir wet ingredients into dry, being careful to not overmix.

3. Combine all crumb topping ingredients in a small bowl using your hands or a fork until it’s the texture of coarse sand.

4. Pour half of the batter into your dish, and sprinkle 1/2 of your topping mixture evenly on top. Spread the remaining batter on top and sprinkle with the remaining topping.

5. Bake for 45 minutes, or until a small knife/cake tester comes out clean. Let cool for 20 minutes, slice, and enjoy! I kept mine in a Ziploc bag on the counter for a few days, and in the freezer after that.