Pumpkin Spice Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Pumpkin spice coffee cake with pecan crumble. A cozy fall snack: Gluten-free, refined sugar free
  • 2 Tbsp Ground Flax + 3 Tbsp Water
  • 1 ¾ Cups Oat Flour (equal amount of oats in the blender)
  • 1 tsp Baking soda
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ¼ tsp Ginger
  • ¼ tsp Ground Cloves
  • 1 Cup Pumpkin Puree
  • ½ Cup Maple Syrup
  • 1 tsp Vanilla
  • ⅓ Cup plant milk (or water)
  • ¼ Cup Melted Coconut oil (Or Applesauce)
  • Pecan Crumble
  • ½ Cup Chopped Pecans
  • ½ Cup Almond Flour*
  • 1½ Tbsp Maple Syrup
  • 1½ Tbsp Melted Coconut Oil
  • A pinch of all pumpkin pie spices above
  1. Preheat oven to 325 F.
  2. In a small bowl, mix flax and water and let it sit for about 5-10 minutes or until you have mixed the rest of the ingredients.
  3. If you are making your own oat flour, add the oats to a high speed blender or food processor until a fine flour is formed. The better ground the oats are the better the texture of the cake will be. If you do not have a high powered blender such as a vitamix I recommend using a food processor.
  4. Stir with the rest of the dry ingredients. Then add the wet ingredients (including flax) into the same bowl and stir. Easy enough!
  5. Spread evenly in a baking dish lined with parchment paper. It is ok if it is a bit thick and glumpy.
  6. To make the pecan crumble mix all ingredients in a small bowl. Spread evenly on top of the cake.
  7. Bake for 55-60 minutes. If the crumble needs more roasting after this amount of time, turn the oven to broil for a couple minutes.
*If you do not have almond flour grind almond in a food processor. It will not become as fine as store bought almond flour.

** I have tried this recipe with both coconut oil and applesauce and both taste great!
Recipe by Plentyfull Vegan at http://www.plentyfullvegan.com/pumpkin-spice-coffee-cake/