Dairy & Gluten Free Pumpkin Spice Coffee Cake

I made two versions of this recipe so you can pick the one that fits your diet best

The first is a traditional coffee cake texture and taste. The second is a little more nutritious however the taste is not as traditional the cake is more dense.

Ingredients: Makes 9 servings

2 C Gluten free 1:1 flour (you can also use all-purpose flour if you’re not allergic to gluten)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tbsp pumpkin pie spice

1 C pumpkin puree (not pumpkin pie filling)

1/2 C light brown sugar

1/4 C coconut sugar or granulated sugar

1/4 C olive oil, avocado oil or coconut oil

1/2 C applesauce, unsweetened

1/4 C milk of your choice (I used orange oat milk)

Topping Mixture:

1 C Gluten free 1:1 Flour, or all purpose if not allergic to gluten

1/2 C cold vegan butter

2/3 C light brown sugar

1/2 tsp pumpkin pie spice

**Recipe version number 2**

Ingredients: Makes 9 servings

1 1/2 C Almond four

1/2 C Oat flour or Gluten free 1:1

2 tsp baking powder

1 tsp baking soda

1 tbsp pumpkin pie spice

1 c pumpkin puree (not pumpkin pie filling)

1/3 C monk fruit sugar

1 tbsp coconut sugar

1/4 C unsweetened applesauce

1/4 C avocado oil or melted coconut oil

1/2 C dairy free milk of your choice

Topping:

1/2 C almond flour (or oat flour)

1/4 C coconut oil cold

1/4 C coconut sugar

1/2 tsp pumpkin pie spice

*Optional: 2 tbsp chopped pecans

Directions:

1. Pre heat oven to 350F. Line a 9×9 baking pan with parchment paper
2. In a large bowl mix the flour, baking soda, baking powder, salt, pumpkin pie spice and sugar
3. In a small bowl mix the pumpkin puree, oil, applesauce and milk until combined
4. Pour the wet ingredients into the dry and mix until full combined. The batter will be thick
5. Pour the batter into the pan and spread it out so the cake is even
6. In a third bowl prepare the crumble topping by using a fork or pastry cutter to combined the flour, oil/butter, sugar and pumpkin pie spice.
7. Sprinkle the crumble topping over the batter in the pan
8. Bake for 30-35 minuted or until a toothpick come out clean. Allow the cake to cool for 30 minutes