Gluten Free Pumpkin & Pepita Coffee Cake

Note: Before you begin, make sure you have your cashews soaking for at least 4 hours.

1. Preheat oven to 350°F and grease a 9” round cake pan. Local Milk (the original recipe author) used a cast iron which I definitely recommend, if you have it.

2. For the cake, in a mixing bowl, whisk together the arrowroot, almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and nutmeg. Set aside.

3. In a second mixing bowl, mix the pumpkin puree and full fat coconut milk. Set aside.

4. In a separate bowl, use an electric mixer to cream the coconut oil and maple syrup together. Mix on low, adding the eggs one at a time.

5. To this mixture, add 1/3 of the dry mixture, then 1/3 of the wet mixture, mixing until only just incorporated. Keep adding until all ingredients are in one bowl, just mixed. Please don’t overmix the batter.

6. Pour batter into the pan and bake for 20 minutes.

7. Meanwhile, make the streusel. Combine sucanat, almond flour, arrowroot, cinnamon, butter (room temperature), and salt. Use your fingers to create a crumbled, sandy mixture, breaking up the butter with the rest of the ingredients by hand. Mix in the pepitas.

8. When the cake has baked for 20 minutes, sprinkle the streusel on top. Bake for 25-30 more minutes, or until an inserted toothpick comes out clean. Allow cake to cool.

9. While the cake cools, prepare the glaze. Put the cashews, maple syrup, sea salt, hot water, full fat coconut milk, vanilla extract, and melted and warm extra-virgin coconut oil in a high speed blender or food processor and combine until it becomes a creamy mixture. If there are any clumps, sift them out. Drizzle the glaze over the cooled cake.

Enjoy with a cup of coffee!

Recipe adapted from Local Milk’s Crème Fraîche, Cornmeal and Pumpkin Coffee Cake with Pepita Streusel.