Friday, October 18, 2013

Almond Flour Pumpkin Coffee Cake Recipe















I think we can all agree, this time of year is all about the sweets! From the first day of October to the last day of December, we'll be bombarded with freshly baked, sugar-loaded pastries, pies, cookies, and cakes! If you're anything like me, by the time the New Year hits, you'll be 3 weeks deep in a sugar-induced coma!

So how do we combat this sugar overload while still enjoying the joy that comes with this Holiday stretch? How about a sugar free, grain free dessert, designed just for the season? Impossible, you say? I beg to differ! Behold this delicious, gluten free, sugar free creation, Almond Flour Pumpkin Coffee Cake! We got the idea for this recipe from deliciousasitlooks.com, and put a few Honeyville twists on it. Enjoy!

Ingredients:
1 cup Honeyville Blanched Almond Flour
2/3 cup Honeyville Polydextrose (you could also use Granular Erthritol or Stevia)
1/2 tsp Baking Soda
1/4 tsp Salt
2 tsp Pumpkin Pie Spice
2 Eggs
2/3 cup Pumpkin Puree

Topping:
1/4 cup Honeyville Polydextrose
2 Tbsp Honeyville Blanched Almond Flour
1 tsp Ground Cinnamon
1 Tbsp Butter
1/2 cup Chopped Pecans

Directions:
Preheat oven to 350 degrees.


In a large mixing bowl, combine almond flour, polydextrose, baking soda, salt, and pumpkin pie spice, and mix completely together.

In a separate bowl, whisk eggs and pumpkin puree together until fully combined.


Add wet mixture to dry ingredients and mix until a soft batter forms.


Pour batter in a greased, square brownie pan.


Mix your topping by adding polydextrose, almond flour, and cinnamon in a small mixing bowl, then cutting butter into mixture. Mix together until a crumbly topping forms. Add chopped pecans to mixture.


Sprinkle topping on top of cake and bake in the oven at 350 degrees for 30-35 minutes.

Remove from oven and allow to cool 10-15 minutes before slicing up and serving.

This cake is the perfect defense against the sugary attacks of the Holiday season. The polydextrose gives just the right amount of sweetness to the pumpkin without adding all that sugar. The pumpkin pie spice is the perfect compliment to this delicious treat, and the topping is exactly what you want in a sweet Holiday dessert!


Best part of all? It's sugar free! But for those of us looking for just a little more sweetness, feel free to add a dollop of whipped cream, without feeling too guilty!


Yes, the Holiday sugar rush is officially upon us, but thanks to this delicious cake, you don't have to partake!

4 comments:

bakingchic said...

Could you substitute sugar or brown sugar for the sugar free sweetner?

Cookin' Cousins said...

Bakingchic,

You could definitely substitute sugar in this recipe, but it would no longer be sugar-free. Let us know how it works!

bakingchic said...

Thanks I will! I am just going for the gluten free!

Anonymous said...

Thank you for a sugar free treat. I just lost 53 lbs doing a no sugar lifestyle change and I will take all of these ideas you have like this!!