Gluten Free Dairy Free Pumpkin Coffee Cake
This pumpkin coffee cake is the perfect start to your day! If you are looking for a recipe that your entire family will enjoy, this is the one! This delicious coffee cake is wonderful for breakfast or dessert! If your family enjoys nuts, chopped walnuts or pecans would make a wonderful addition!
Gluten Free Dairy Free Pumpkin Coffee Cake
Author/Source:
Mindy @ Onceamonthmom.com Adapted from http://www.prettygoodfood.com/2012/02/pumpkin-coffee-cake-with-brown-sugar.html?m=1
Ingredients:
- 1/3 cup water
- 15 ounces pumpkin puree
- 2 medium eggs or egg substitute
- 1 tablespoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 box GFDF yellow or white cake mix (18 ounces)
- 1 teaspoon baking soda
- 1 cup brown sugar, divided
- 1/2 cup gluten free flour blend (My recommendation)
- 4 tablespoons dairy free butter, softened
- 1/4 cup sugar
- 1 teaspoon pure vanilla
- 1/4 cup dairy free milk
Directions:
Preheat the oven to 350 degrees. Mix water, pumpkin, eggs or egg substitute, vanilla and pumpkin pie spice. Add the GF cake mix and baking soda until combined. Divide the batter between 2 8×8 pans or one 9×13. In a small bowl, mix 1/2 cup brown sugar, 1/2 cup GF flour and softened dairy free butter. Sprinkle on the top of the cake. Bake at 350 degrees for 25-30 minutes. While cake is cooking, combine brown sugar, sugar, vanilla and dairy free milk in a saucepan and let simmer. Remove from heat and continue to stir. Poke holes in cake with toothpick. Pour glaze over cake. Serve cake warm or at room temperature.
Freezing Directions:
Cover with foil. To serve: Thaw. Serve at room temperature or microwave a few seconds to heat.
Servings: 18
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
I can not wait to try this!