Grain Free Pumpkin Crumb Cake

Over the years I have slowly but surely added to my coffee cake recipe collection creating new flavors for every season! I have made everything from classic, to cinnamon swirl, to cherry, & cranberry orange! Some of the recipes went missing when I lost my website a few years ago & a few are on BrittanyAngell.com. I’m planning to bring them all over to the club in the coming months! Updating their directions/photos ect. & sharing them here so they can be in a convenient printable format.

This is the latest variation that I am thrilled to be bringing back to share! Just in time for pumpkin spice everything.. this recipe is a classic and should be a fall staple. If you try it you’ll understand why I believe that.

The texture of the cake is perfection. Its so soft- just like Starbucks coffee cake. Its fluffy, buttery, tender and all around perfect! Its amazing what the combination of Almond flour and potato starch can do. I have been able to duplicate the taste and texture of some of the best baked goods around using that ingredient combo.

Ingredients

Blanched Almond Flour: Typically I like to link to ingredients for you- BUT I have yet to find an almond flour better in price than Costco’s. :) That’s the only place I buy it anymore. Almost every grocery store seems to carry it these days though so go ahead and buy it from wherever. Just make sure its blanched (which is the only way its really sold these days anyways). Its not always labeled as such- blanched means the skins have been removed. So as long as there are not little dark specs mixed into the flour you are good to go.

Potato Starch: Potato starch + almond flour are a match made in heaven. They LOVE each other and create the most incredible textured baked goods that are similar if not the same to regular flour. I know that someone is going to wonder if the potato starch can be subbed out- and I don’t recommend it. While all starches can be used in baking pretty much- potato starch bakes up MUCH more fluffy & less gummy compared to tapioca or arrowroot starch.

Double Acting Baking Powder: I will always and forever only buy bobs red mill double acting baking powder. Its simply the best!! But- I wanted to note that if you have a corn sensitivity or allergy then its ok to skip the “double” aspect and go with whatever brand of baking powder you can safely use. I just recommend getting the cake into the oven as quick as possible once the milk is mixed in!

Grain Free Pumpkin Crumb Cake

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Author: Brittany Angell

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

I find myself drooling in front of the pastry case at Starbucks while I oogle all the coffee cake. So naturally being me, I had to take my famous grain free coffee cake recipe to the next level by adding pumpkin to it. I was not disappointed with the result. The texture is honestly better than anything you'll find in any starbucks case- this cake is the real deal!! To make dairy free use non dairy milk and a mild flavored oil in place of the butter.

Ingredients

Topping

• 3/4 cup coconut palm sugar or brown sugar
• 1/2 cup blanched almond flour
• 4 tbsp tapioca starch
• 1 1/2 tsp pumpkin pie spice
• 3 Tbsp melted butter (regular or vegan) or coconut oil
• 1/8 Tsp Salt

Coffee Cake

• 2 cups (220 grams) blanched almond flour
• 3/4 cup ( 129 grams) potato starch
• 3/4 cup coconut palm sugar or organic cane sugar (grams will vary depending which sugar you use. If using organic cane sugar my measurements are 173 grams)
• 2 tsp pumpkin pie spice
• 1 tsp baking powder (double acting unless you need to make this coffee cake corn free)
• 1/2 tsp sea salt
• 1/3 cup (73 grams) room temperature melted butter or mild flavored oil
• 1/4 cup (61 grams) dairy or non dairy milk
• 1/4 cup (58 grams) pumpkin puree
• 2 large eggs
• 1 tbsp vanilla extract
• 1 tsp lemon juice
• Optional: A splash or Orange Food Coloring or Orange Gel if you want the cake to have a bolder orange color.

Instructions

1. Preheat oven to 350 degrees.
2. Prepare crumb topping in a bowl, by combining all of the topping ingredient toppings together and set aside.
3. In a large bowl mix together the dry ingredients for the coffee cake once mixed through add all the remaining ingredients.
4. Line a 7 x 7 (or 8 x 9) baking pan with 2 layers of parchment paper and add coffee cake batter. Sprinkle the crumb topping onto the top of the batter.
5. Place in oven and bake for 45- 50 minutes until a toothpick or knife comes out clean & the crumb topping is a perfect golden brown color. Allow to cool then serve! Store leftovers in a sealed container at room temperature or freeze for another day.

Notes

To get this cake super orange you'll need to use white organic sugar (and the palm sugar darkens the cake) and a little orange food coloring natural or

Caramel is a fun addition to this coffee cake! It's an extra step so therefore its totally optional. It can be layered in the center of the coffee cake between half the batter OR drizzled on top after the coffee cake is baked!

Caramel:

·  1/2 cup coconut palm sugar or brown sugar

·  1/4 cup butter or coconut oil (dairy or nondairy)

·  1 tbsp heavy cream or heavy coconut cream from a can

·   pinch of sea salt

 In a saucepan add the caramel ingredients and heat up until caramel boils and then lower heat to low.

Did you make this recipe?

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