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Written by contributor Felicia Clark of A Simply Raw Life.
Dessert for breakfast? Yes, please! Who doesn’t like to eat dessert for breakfast, especially this time of year with all the delicious pumpkin goodies out there. Love, love love pumpkin! This pumpkin coffee cake, which is also dairy free, is the perfect breakfast treat to eat with your favorite tea or coffee. So cozy!
One of my favorite ingredients for baking right now is coconut oil. When a baking recipe calls for an oil to be used, I like to switch it out with coconut oil. The recipe always come out light a fluffy and not weighed down. Check out some the benefits of coconut oil by Dr. Oz and why we here at Family Sponge love to use it. The other secret ingredient in this recipe is coconut yogurt. Many coffee cakes are baked with buttermilk, I switched out the buttermilk with cultured coconut yogurt and you would never know the difference. This pumpkin coffee cake is the perfect treat for any breakfast guest.
Pumpkin Coffee Cake Recipe
For the cake:
1 1/2 cups whole wheat flour or white whole wheat flour
1 tsp + 1 Tbsp ground cinnamon, divided use
1/2 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground cloves
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup agave or pure maple syrup
2 Tbsp unrefined granulated sugar or brown sugar
1/2 cup pumpkin puree
1/2 tsp pure vanilla extract
1/3 cup cocnut oil warmed to liquid form, do not over heat
1 cup cultured coconut yogurt, vanilla
For the crumb topping:
1/2 cup whole wheat flour or white whole wheat flour
3 Tbsp packed brown sugar
1/4 tsp salt
1/2 cup pecan halves finely chopped
3 Tbsp coconut oil
Preheat oven to 350°F. Lightly grease an 8×8 inch square pan and line with parchment paper. In a medium bowl, whisk together the flour, 1 tsp cinnamon, all of the other spices, baking powder, baking soda, and salt.
In a large bowl, whisk together agave or maple syrup, pumpkin puree and the coconut yogurt in a large bowl until well-mixed. Whisk in vanilla extract. Whisk in cocnut oil until well-combined. Add dry ingredients to wet in in 3 parts; stir until dry ingredients are fully moistened.
Pour half of the batter into the prepared pan and smooth the top. Whisk the remaining 2 Tbsp sugar and remaining 1 Tbsp cinnamon in a small bowl; sprinkle evenly over the top of the batter. Spread remaining batter over top in an even layer.
In a small bowl, whisk together flour, brown sugar, salt, and nuts for the crumb topping. Add in the oil, and stir with a fork until crumbly. Scatter crumb topping evenly over the batter in the pan.
Bake until top is golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs, 35-40 minutes. Allow cake to cool in pan before cutting into pieces and serving. Coffee cake is best served the same day it is baked.
For more delicious raw and vegan recipes, visit Felicia at A Simply Raw Life.
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