Gluten Free Maple Pecan Coffee Cake
Soft maple cake is topped with a crunchy pecan crumble for the ultimate maple pecan coffee cake that is gluten free, dairy free, and refined sugar free. Perfect with morning coffee or vanilla ice cream for dessert!
Servings 9 servings
Equipment
Ingredients
Pecan crumble
- 1 cup chopped pecans
- ⅓ cup tigernut flour or almond flour*
- ½ teaspoon cinnamon
- 2 tablespoon maple syrup
- 1-2 tablespoon coconut oil, melted
Maple Cake
- 2 cups 1:1 gluten free flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup olive oil
- ½ cup maple syrup
- 2 large eggs
- ½ cup dairy free yogurt
- ¼ cup dairy free milk
- 1 teaspoon vanilla extract
Glaze (optional)
- 1 cup powdered sugar**
- 1-2 teaspoon dairy free milk
Instructions
- Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper and set aside.
- Make the pecan crumble topping by mixing everything together in a small bowl. Start with 1 tablespoon of coconut oil and if the mixture seems too dry and doesn't hold together at all when pinched, add the other Tbsp. Set aside.
- Whisk the dry ingredients for the cake together in a medium bowl.
- Beat together the wet ingredients in a large bowl.
- Add the dry ingredients to the wet and mix until just combined.
- Pour the batter into the prepared pan then evenly sprinkle the pecan crumble over the top of the cake.
- Bake for 35-40 minutes until golden and set in the center. A toothpick should come out with just a few crumbs on it.
- Cool completely before slicing.
- Mix glaze ingredients together, starting with 1 teaspoon of milk and adding more as needed. Drizzle with glaze, if desired.
Notes
*See Substitutions and Variations for a gluten free flour alternative
**See ingredients list in post above for refined sugar free powdered sugar