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Sep 2, 2013

Pumpkin Pecan Coffee Cake {gluten free + vegan}

I love fall. It is my favorite season of the year. Crisp temperatures, beautiful colors, football and all things pumpkin. We have actually had a very mild summer this year...until the past two weeks. With 90+ temperatures every day, I am wishing fall will get here that much sooner.

#glutenfree #vegan #pumpkin #coffee_cake

I was in a baking mood over the long holiday weekend and decided to start fall in our house now. I was inspired by this beautiful Pumpkin Coffee Cake recipe from Crazy for Crust. Her recipe calls for plain Greek yogurt, but I love that she included a suggested substitution which allows for a milk-free version instead!

Let's talk about this beautiful antique pink glass plate for a minute. I wandered around a local antique consignment store the other day searching for some beautiful dishes and I think I hit the jackpot with this one! There was an entire, gorgeous set in perfect condition and for some reason they reminded me so much of my late grandmother. I don't really remember her having dishes like this one, but the color, the etched pattern and the delicate scallops around the edges made me think of her. I may go back and pick up the rest of the set, if it is still there!

And now back to our regularly scheduled pumpkin food post:

Pumpkin Pecan Coffee Cake {gluten free + vegan}

Makes 9-12 servings                                                    

1 1/2 cups gluten free all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt 
1/2 cup sugar
1/2 cup pure pumpkin puree
1/2 cup dairy-free milk (I used So Delicious Dairy Free Pumpkin Spice Coconut Milk, but plain dairy-free milk will work just as well)
1/4 cup vegetable oil
1 tsp vanilla

Streusel Topping:
1/2 cup brown sugar
2 Tbsp vegan butter substitute, softened (I used Earth Balance Soy Free)
2 Tbsp gluten-free flour
1 tsp cinnamon
1/2 cup chopped pecans

Preheat oven to 350 degrees. Spray a 8x8 glass baking dish with non-stick spray or line with parchment paper; set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, mix the sugar, pumpkin puree, milk, oil and vanilla until well combined. Gradually add the dry ingredients and mix just until combined, being careful not to over mix. The batter will be very thick.

Spread batter evenly in the baking dish.

In a small bowl using a fork, combine the brown sugar, butter, flour, cinnamon and chopped pecans. Spread the streusel over the coffee cake batter. Place in the oven.

Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool and slice into squares before serving. The leftovers can easily be reheated for a quick weekday morning breakfast!

#glutenfree #vegan #coffee_cake #pumpkin

#glutenfree #vegan #pumpkin #coffee_cake
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