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Vegan and Gluten Free Coffee Cake

Today is National Coffee Day! To celebrate, here’s a recipe for a delicious coffee cake to complement your favorite cup of joe. This brunch classic gets a fresh makeover with gluten-free and vegan approved ingredients. Though it’s gluten-free, this recipe stays away from being too crumbly and dry – it’s moist to the taste. With easy preparation, you’ll have a dish to complement your morning pick-me-up in no time! Enjoy and Happy National Coffee Day!

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Vegan and Gluten Free Coffee Cake

Ingredients

  • 1 cup gluten-free flour
  • ¼ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp. cinnamon
  • pinch of sea salt
  • 2½ Tbsp. melted coconut oil
  • 1½ Tbsp. maple syrup
  • 1½ Tbsp. raw agave or honey
  • ½ cup coconut milk
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
Topping
  • ½ cup oat flour
  • 2½ Tbsp. brown sugar
  • 2 Tbsp. coconut butter [or solid coconut oil]
  • ½ tsp. cinnamon
  • dash of nutmeg
  • dash of salt

This tasty treat was originally published on the Fitchen, visit their blog for directions and more delicious finds.The Fitchen provides recipes from a fit conscious kitchen. You can also find the Fitchen on Facebook, Pinterest and Twitter.

 


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Pumpkin Oatmeal Breakfast Pie

This Pumpkin Oatmeal Breakfast Pie recipe by Gluten Free Yumms is made with walnuts, pumpkin, chia and sunflower seeds, pumpkin and gluten-free rolled oats. This breakfast pie is not sweet, at all. There’s no sugar added unless you drizzle a little maple syrup over the top. Which the recipe author highly recommends. This is a great make ahead recipe and pulled out a slice out each morning.

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Pumpkin Oatmeal Breakfast Pie

Serves: 8

Ingredients:

  • 2 cups uncooked oatmeal
  • ¼ cup walnuts, chopped
  • ¼ cup pumpkin seeds, shelled
  • ¼ cup sunflower seeds, raw
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • 1 cup canned pumpkin purée
  • 1 cup milk
  • ½ cup plain greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (optional)

Instructions

  1. Preheat oven to 375°F and lightly spray a 9-inch pie pan with cooking spray. Set aside.
  2. In a large bowl, stir together oatmeal, walnuts, pumpkin seeds, sunflower seeds, chia seeds, baking powder, cinnamon, nutmeg, allspice and salt.
  3. In a small bowl, whisk together pumpkin, milk, yogurt, egg and vanilla.
  4. Add pumpkin mixture into oatmeal mixture and stir until well combined.
  5. Pour into prepared pan.
  6. Bake on center rack for 35 to 40 minutes, or until top is brown and firm to touch.
  7. Let cool for 5 to 10 minutes. Cut into pie slices and serve warm. Drizzle each served slice with maple syrup.
Recipe by Gluten Free Yumms, with recipes highlighting naturally gluten-free ingredienta and simple ways to make a timeless classic gluten-free recipes.