Gluten-Free Goddess Pumpkin Crumb Cake

Gluten-Free Goddess Pumpkin Crumb Cake Recipe

Initially printed December 2011.

This pumpkin flavored espresso cake is mild and tender, topped with a cinnamon laced streusel crumb topping. An ideal cake to bake the evening earlier than Christmas. Additionally it is divine served heat from the oven. Elements: 1 1/3 cups mild brown sugar 1 cup brown rice flour or sorghum flour3/4 cup almond or hazelnut flour1/2 cup cassava or tapioca starch1/4 cup cornstarch1 1/2 teaspoons baking powder1 teaspoon baking soda1 teaspoon gelatin or xanthan gum1 teaspoon nice sea salt 1 teaspoon cinnamon1/2 teaspoon floor nutmeg1 cup pumpkin puree3 massive natural free-range eggs, crushed1/2 cup natural coconut oil1 tablespoon bourbon vanilla extract For streusel topping: 1/3 cup natural mild brown sugar3 tablespoons brown rice flour or sorghum flour3 tablespoons natural coconut oil 2-3 tablespoons chopped walnuts or pecans (could omit)1 teaspoon floor cinnamon
Directions: Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a bit of parchment paper. In a big mixing bowl, whisk to mix the dry elements: mild brown sugar, brown rice or sorghum flour, almond or hazelnut flour, tapioca starch, cornstarch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. Add within the pumpkin, crushed eggs, coconut oil, vanilla extract. Beat to mix. The batter at this level will probably be clean and sticky, and never too skinny. Humidity impacts flours, so it’s possible you’ll want extra liquid, relying upon your locale. If that’s the case, add 1-2 tablespoons non-dairy milk. Scoop the batter into the ready cake pan and clean it out to the perimeters. Use moist palms if you’ll want to. Make the streusel topping, combining the brown sugar, brown rice or sorghum flour, coconut oil, chopped walnuts or pecans (if utilizing), and cinnamon. Combine till sandy. Unfold the streusel topping on the cake. Frivolously press all the way down to even it out. Bake within the heart of a preheated oven for 40 minutes, then loosely tent a bit of foil excessive to stop the streusel from browning an excessive amount of. Bake for one more 10 to fifteen minutes till the middle of the cake is agency and a wood choose inserted into the middle emerges clear. Cool the espresso cake on a wire rack. Scrumptious served barely heat. Could also be baked the evening earlier than, cooled, and wrapped for the following morning. Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag. Prepare dinner time: 55 minutes Yield: 10-12 slices

Recipe Supply: glutenfreegoddessrecipes.com

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The pumpkin and the eggs are the moisture on this cake recipe. It’s not a skinny batter, actually it resembles muffin batter greater than normal cake batter. In case your higher finally ends up too stiff since you dwell in a drier local weather, it’s possible you’ll add a tablespoon or two of soy milk or rice milk.

I made this cake with contemporary natural eggs, however I’ve all the time had great luck baking with Ener-G Egg Replacer (combine up the equal of three eggs).

I’m experimenting with a mix of starches now, so I used a mix of tapioca starch and cornstarch. I believe it created a lighter cake.

It is a gluten-free and dairy-free recipe.