Pumpkin Praline Coffee Cake (GF, DF)
Try this Pumpkin Praline Coffee Cake (GF, DF) recipe.
Try this Pumpkin Praline Coffee Cake (GF, DF) recipe.
- 1/2 tsp sea salt
- 1/3 cup coconut oil melted
- 2 tbsp honey
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 cup coconut flour
- 3 cups blanched almond flour
- 1 tbsp pure vanilla extract
- 1 tsp apple cider vinegar
- 2 tsp pumpkin pie spice
- 1 tbsp coconut oil melted
- 1 cup fine-chopped pecan pieces
- 2/3 cup honey (i prefer mild honey such as clover or sage)
- 1/2 cup pure coconut milk
- 1 cup homemade or canned pumpkin purã©e
- 3 large eggs plus 2 egg whites
- optional: unsweetened shredded coconut for topping
- Carbohydrate 15.5357862540992 g
- Cholesterol 61.00625 mg
- Fat 68.7523691820541 g
- Fiber 7.19984659265908 g
- Protein 11.4088503133245 g
- Saturated Fat 36.4368869301472 g
- Serving Size 1 1 -10 serving (118g)
- Sodium 292.549604171323 mg
- Sugar 8.3359396614401 g
- Trans Fat 4.06016108424552 g
- Calories 693 calories
Step-by-step
- Preheat oven to 340°F. Generously grease a 10" bundt pan with palm shortening or coconut oil; set aside. (If you don’t have a bundt pan, you can use a 9x9-inch baking dish.)
- For the Praline Center: In a small bowl, whisk together the coconut oil, honey, and cinnamon. Add the pecans and toss well to coat. Set aside.
- For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given.
- Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 25 seconds).
- Scrape down the sides of the bowl and add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 15 seconds).
- Continue to scrape down the sides of the bowl as needed to ensure ingredients are well combined.
- Carefully spoon half of the batter into the prepared bundt pan. Then, spoon the praline filling around the center of the batter, trying not to get it too close to the edges of the pan.
- Spoon the remaining cake batter on top of the praline. Use the back of a spoon to smooth the top. (If using a 9x9-inch baking dish, add all of the batter to the dish and evenly sprinkle the praline mixture across the top of the batter.)
- Bake for approximately 40-45 minutes until slightly golden brown around the edges and a toothpick inserted into the center comes out clean.
- Allow the cake to cool on the stovetop about 5-10 minutes. Then invert it onto a cake stand or serving plate.
- Sprinkle top with unsweetened coconut, if desired. Enjoy!
My Unexpected Culinary Adventure: A Gluten-Free, Dairy-Free Pumpkin Praline Coffee Cake
Baking has always been my happy place. It’s a quiet ritual, a meditative process of measuring, mixing, and watching something beautiful emerge from simple ingredients. Lately, though, I've been on a journey, a culinary quest driven by dietary needs and a desire to explore new flavor combinations. This Pumpkin Praline Coffee Cake is a direct result of that journey, a testament to the fact that delicious doesn't have to mean complicated or laden with refined sugars and dairy. The initial challenge was satisfying my craving for a rich, comforting coffee cake without relying on gluten or dairy, staples in most traditional recipes. Many attempts involved trial and error, tasting, adjusting, and the occasional flour-bomb explosion in the kitchen (yes, it happens!). But the rewards were always worth it – a fluffy texture, a burst of pumpkin spice, and the satisfying crunch of pralines all intertwined to create a truly unforgettable treat.
The recipe itself is relatively straightforward, even for a baking novice. It starts with a simple praline center – a blend of toasted pecans, honey, and cinnamon – adding a beautiful warmth and nutty complexity to the cake. The cake itself is a testament to the versatility of almond and coconut flour. They combine to create a wonderfully moist and tender crumb, offering a delightful alternative to traditional wheat flour. The addition of pumpkin puree adds not just flavor but also a beautiful, rich autumnal hue. I love the way the pumpkin spice mingles with the cinnamon in the praline, creating a layered, complex flavor profile that's both cozy and sophisticated.
What surprised me most about this recipe was its adaptability. Feel free to experiment! Swap the pecans for walnuts or macadamia nuts, use different types of honey for varying levels of sweetness, and get creative with the spices. I've found that adding a touch of cardamom or ginger elevates the flavor profile to another level. And don't underestimate the simple pleasure of a dusting of unsweetened coconut flakes on top – it adds a beautiful textural contrast and a subtle sweetness that balances the richness of the cake. The beauty of baking, I've discovered, lies not only in the finished product but in the creative freedom it affords. This cake is more than just a recipe; it's a canvas, ready to be personalized to your tastes and preferences. This gluten-free, dairy-free version might even surpass the traditional version in terms of flavor and texture. So, gather your ingredients, preheat your oven, and embark on your own little culinary adventure. You might be surprised by how much you enjoy the journey, and the delicious destination waiting for you at the end.
I've found that sharing this cake with friends and family adds another layer of joy to the experience. Watching their faces light up as they take that first bite, the expressions of pure delight as the flavors dance on their palates – it's truly rewarding. It's become a go-to recipe for gatherings, potlucks, and even just a quiet evening at home. It's a cake that sparks conversation, invites sharing, and creates lasting memories. Beyond its deliciousness, this Pumpkin Praline Coffee Cake represents something more to me. It's a symbol of adaptability, creativity, and the joy of experimenting in the kitchen. It's a reminder that even with dietary restrictions, delicious and satisfying treats are always within reach. So, go ahead, try this recipe. I promise, it will not disappoint.
Beyond the recipe's deliciousness and adaptability, it's been a journey of self-discovery. I never considered myself a particularly adventurous baker, sticking mostly to familiar recipes and comfort foods. But this recipe pushed me outside my comfort zone, challenging me to experiment with new ingredients and techniques. The process of creating this cake was as enjoyable as the result, a wonderful reminder that sometimes the most rewarding experiences come from stepping outside our familiar routines. I've discovered a newfound confidence in my baking abilities, and I encourage you to embrace that same spirit of exploration in your own kitchen.
I hope this Pumpkin Praline Coffee Cake becomes as much a part of your autumnal celebrations as it has of mine. Whether it's shared with loved ones or enjoyed as a quiet moment of self-care, I hope it brings you as much joy and satisfaction as it has brought me. So, gather your ingredients, preheat your oven, and let the baking begin! Let the comforting aromas of pumpkin spice and warm pecans fill your kitchen, creating a cozy atmosphere perfect for the autumn season. Happy baking!
