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!

Pumpkin Pecan Coffee Cake (Vegan and Gluten-free)

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!

 

Pumpkin Pecan Coffee Cake (Vegan and Gluten-free)

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.

Pumpkin Pecan Coffee Cake (Vegan and Gluten-free)

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!

Pumpkin Pecan Coffee Cake (Vegan and Gluten-free)

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….

Pumpkin Pecan Coffee Cake (Vegan and Gluten-free)

Pumpkin Pecan Coffee Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 325 degrees and prepare the bundt cake pan with coconut oil.
  2. In a small bowl, combine the milk and the apple cider vinegar and set aside.
  3. 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.
  4. In a large mixing bowl or a standing mixer bowl, combine all of the dry ingredients.
  5. 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.
  6. 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.
  7. 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!
  8. 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!

 

Print Recipe  

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!

Pumpkin Pecan Coffee Cake (Vegan and Gluten-free)

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!

 

Pumpkin Pecan Coffee Cake (Vegan and Gluten-free)

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.

Pumpkin Pecan Coffee Cake (Vegan and Gluten-free)

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!

Pumpkin Pecan Coffee Cake (Vegan and Gluten-free)

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….

Pumpkin Pecan Coffee Cake (Vegan and Gluten-free)

Pumpkin Pecan Coffee Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 325 degrees and prepare the bundt cake pan with coconut oil.
  2. In a small bowl, combine the milk and the apple cider vinegar and set aside.
  3. 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.
  4. In a large mixing bowl or a standing mixer bowl, combine all of the dry ingredients.
  5. 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.
  6. 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.
  7. 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!
  8. 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!