Hi guys!!
Sorry this is way too late, I have been on set with Coco the last few days while she has been working and I blame it on my numb little fingers. It is SO unusually cold in British Columbia right now, we even had snow flurries all day on Monday and Coco has been filming outside…. So that’s been a frozen treat!
But now I am snug on my couch with the heat cranked and my new favorite faux fur blanket wrapped around me with a fat wedge of cake that makes me soooooo happy!
You guys, I am telling you, this is the best cake I have made in a while. I switched up my ratios a little and it worked out really, really well. It is a very moist, tender and flavorful cake that is absolutely delicious.
I called it a coffee cake because of the tasty and lovely vein of cinnamon sugar and chopped pecans that run through the middle of the bundt cake. But let me honest- this would be absolutely incredible anytime at all!
I am thinking breakfast on the weekends, holiday breakfasts and brunch or dessert for anytime! Seriously, I would make this for dessert on Thanksgiving even. We ate the whole thing in two days. Eek. So good….
- 1 cup oat milk (or any non-dairy milk)
- 2 tablespoons apple cider vinegar
- 4 cups Bobs Red Mill 1:1 gluten-free baking flour (in a light blue bag)
- 1 ½ cups sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 cup melted coconut oil
- 1 ½ cups unsweetened canned pumpkin puree
- 2 teaspoons vanilla
- Filling:
- 1 cup toasted pecans, chopped
- ¼ cup sugar
- 2 teaspoons ground cinnamon
- Pinch of kosher salt
- Glaze:
- 1 cup powdered sugar
- 1 tablespoon non-dairy milk
- 2 teaspoons vanilla extract (you could also use maple extract)
- Preheat the oven to 325 degrees and prepare the bundt cake pan with coconut oil.
- In a small bowl, combine the milk and the apple cider vinegar and set aside.
- In another small bowl combine 1 cup of chopped pecans, ¼ cup of sugar and 2 teaspoons of cinnamon along with a pinch of salt. Set aside.
- In a large mixing bowl or a standing mixer bowl, combine all of the dry ingredients.
- Add the pumpkin puree, coconut oil, vanilla and the milk/vinegar combination to the dry ingredients. Mix with beaters or the mixer until the batter is fluffy and uniform.
- Add half the batter to the pan and smooth the batter around. Sprinkle the pecans and cinnamon sugar over the batter evenly. Then scoop the rest of the batter into the pan and smooth it around.
- Bake the cake for 70 minutes at 325 degrees. Pull the cake from the oven and let it cool for at least an hour (if you can’t wait that long, let it cool at least 30 minutes!
- In a small bowl, whisk together the powdered sugar, milk and vanilla (or maple) until you have a smooth, thick glaze. Drizzle over the top of the cake. Slice and serve!
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Hi Heather!
I love your recipes, but if one doesn’t need to be on the restrictive eating plan like you and your daughters, can we use the ingredients we have in our house instead of going out and buying say oat milk, or coconut oil. I am sorry, I applaud you for making good healthy recipes for people with allergies but can you make up a substitute chart for us who aren’t so healthy eating using our ingredients? (wow that makes me sound bad doesn’t it?)
I made this and it is good. I used half butter and half coconut oil as I did not have enough coconut oil. Obviously it is no longer vegan with that substitute. You can sub the oat milk for any other milk. I googled oat milk and could have made my own at home but I chose to buy the called for flour and oat milk. am not certain as to the flour substitute but you could always try.
This turned out perfectly! A real treat for those of us with Celiac and food allergies! Thank you!
Yay Susan! Thank you so much!
will it work with reg apf fl? or ww flour? would love to try it.
Hi Paula, yes, I am sure it will, but every flour has a different absorption level so Feel it out with how thick the batter is.
Should the flour be shifted before it is measured ? Thanks
I didn’t! Just lazy baking here!
Could I make this with regular wheat flour!?
Yes, I’m sure, but feel out the moisture level since the flour I used is very absorbent!
Does this really have no eggs? I can’t use coconut oil due to family member allergy. I’d like to make tonight if possible.
Yes, no eggs! we are allergic to eggs. Feel free to use another vegetable oil!
Hi! I’m excited to try this one. 🙂 Could I use regular flour? Also, instead of coconut oil, could I use melted margarine? I’m avoiding coconut products.
Thank you!
Hi Natasha! Yes you could use margarine or vegetable oil. I have not tried it with regular flour, but it should be about right!
OMG I love you Heather! This is by far the best coffee cake I’ve made and believe me I’ve tried MANY!