Gluten Free + Vegetarian Paleo Pumpkin Coffee Cake for Thanksgiving


Hi Everybody! My name is D the GFV and welcome to Food Fooder! The channel where I find gluten free and vegetarian
recipes on the internet, try them out, and let you know how they go. Today I’m making Paleo Pumpkin Coffee Cake
from Jay’s Baking me Crazy. This is a really good pumpkin dessert alternative
for those who don’t care for pie. It’s pretty easy to make and would be great
with a hot beverage after your Thanksgiving Dinner. I’ve linked the recipe from the site and my
pin below. To start off you’ll need to a line a 9×9 baking
dish with some parchment paper. I’m not sure if there’s any easier way to
size it down, but this is how I did mine. Next you’re going to make the crumb topping. In a small bowl mix in
* 1/4 cup coconut flour * 1/2 cup almond flour
* 2 tablespoons coconut sugar * 1/2 teaspoon cinnamon
* 2 tablespoons maple syrup * And 2 tablespoons of coconut oil In another bowl, combine
* 1/4 cup melted coconut oil * 1/4 cup maple syrup
* 1/4 cup coconut sugar * And 1 cup canned pumpkin Then mix in 4 eggs Next mix in
* 1 cup almond flour * 1/4 cup coconut flour
* 1/2 teaspoon baking soda * 1 1/2 teaspoons pumpkin pie spice
* 1/2 teaspoon cinnamon * 1/2 teaspoon salt Once everything has been thoroughly combined,
pour into your lined pan and sprinkle with the crumb topping. Bake in a preheated 325 degree oven for about
45 minutes. And that’s it! I thought this had a really nice texture. The topping didn’t come together for me like
I think a normal coffee cake would have, but I really enjoyed it. It also wasn’t too sweet, which I liked because
I don’t want something super sweet when I’m drinking my coffee. Anyway, I hope you enjoyed this video! Let me know in the comments below if you try
this recipe out and what you think about it. Make sure to hit subscribe to see videos like
this every week. This is Food Fooder, and I’ll see ya in the
next video. Thanks for watching!

Posts Tagged with…

Reader Comments

  1. DJ Tangable

    For vegans this recipe works really well with flax eggs, for each egg use 1 Tablespoon of finely ground flax seed and 3 tablespoons (exactly, use a real measuring spoon!) of boiling water, make sure to whisk the flax and water in a bowl beforehand for a good minute, you will feel the flax egg thicken and reach an egglike consistency, at which point then proceed with the recipe. So glad to have coffee cake back in my life, another excellent recipe!

Write a Comment

Your email address will not be published. Required fields are marked *