Pumpkin Cranberry Coffeecake {gluten-free}
Enjoy this cake with your morning tea or coffee--or as an afternoon snack.
Servings: 16 servings.
Ingredients
- 1 cup oat flour
- ¾ cup banana flour (see note)
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup coconut sugar
- ¾ cup almond flour (see note)
- 2 eggs
- 1 ¾ cups (15-ounce can) pumpkin puree
- ½ cup avocado oil
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 1 cup dried cranberries plus ¼ cup coarsely chopped dried cranberries
- ½ cup coarsely chopped almonds
Instructions
- Preheat the oven to 350 ° F. Brush an 8 x 8-inch square pan with oil or spray generously with gluten free cooking spray.
- Sift the oat flour, banana flour, baking soda, salt, cinnamon, nutmeg and ginger in a large bowl. Whisk in the coconut sugar and almond flour.
- In a second bowl, whisk the eggs, pumpkin puree, oil, vinegar, and vanilla.
- Using a wire whisk, mix the wet ingredients into the dry ingredients. Stir in 1 cup of the dried cranberries. Spread into the prepared pan. Sprinkle with the ¼ cup of chopped dried cranberries and the chopped almonds.
- Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool 30 minutes before cutting.
Notes
- Banana flour is available online and often you will find it at natural food stores.
- If you don't have banana flour, substitute oat flour.
Nutrition
Serving: 2g