Pumpkin Coffee Cake: GF/DF (serves 15-20)

  • 100 g dairy free butter
  • 3/4 cup (1 3/4 dl) sugar
  • 3 eggs
  • 1 15 oz can (425 g) pure pumpkin puree
  • 1 3/4 cup (4 dl) gluten free flour
  • 2 t baking powder
  • 2 t ground cinnamon
  • 2 T dairy free milk

Preheat the oven to 350 F/175 C

Mix the butter and sugar until fluffy. Add the eggs, one at a time. Spoon in the pumpkin puree and the milk.. In a separate bowl, mix the flour with the baking powder and cinnamon. Combine all the ingredients and mix well.

Pour the batter into a greased tube pan. Bake in the lower part of the oven for 45-50 minutes, (check with a toothpick that it’s dry inside). Let the cake cool a little before removing it from the pan by turning it upside down.

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