Moist Gluten-Free Coffee Cake
recipe

This delicious gluten-free coffee cake is infused with festive spices, pumpkin puree, cranberries, and apple. Coconut sugar adds a lovely caramel touch.
Preparation Time: 1 hour
Serving Size: 10-12 slices

Ingredients:

- 2 dl pumpkin puree
- 1 dl coconut sugar
- 2 eggs
- 1 dl oil
- 1 dl milk or plant-based milk
- 2 dl gluten-free flour (e.g., almond flour or gluten-free flour blend)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 1 dl cranberries
- 1 apple, diced

Instructions:

1. Preheat your oven to 175°C (350°F). Grease and flour a cake pan.
2. In a bowl, mix together the pumpkin puree, coconut sugar, eggs, oil, and milk until well combined.
3. Add the dry ingredients: gluten-free flour, baking powder, baking soda, cinnamon, and nutmeg. Mix until you have a smooth batter.
4. Gently fold in the cranberries and diced apple.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake in the oven for about 40-50 minutes, or until the cake is cooked through. Test with a toothpick for doneness.
7. Allow to cool before serving.
Nutritional Information (per slice, approx. 100 g):
- Calories: 180 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fat: 7 g
- Fiber: 2 g
- Sugars: 8 g

Reviews: 3.61 (568 reviews) ★★★★★ share