My Scrumptious Pecan Spice Coffee Cake is the perfect fall treat. It’s the perfect combination of a vanilla, spices and pecans that go well with a cup of coffee on a cool fall morning. What’s even better is it’s refined sugar free. I adapted a Bob’s Red Mill recipe for Blueberry Muffins. Instead of using refined sugar, I used monk fruit sweetener and coconut sugar, which does not compromise flavor. Since we do not really drink cows milk at home, I used cashew milk instead. The coffee cake is full of flavor and welcomes fall with a sweet pecan flavor.
Scrumptious Gluten Free Pecan Spice Coffee Cake
Makes 1-9″ cake pan or 12 muffins
- 2 Cups Bob’s Red Mill GF 1-1 Baking Flour*
- 2 tbs cinnamon
- 1 tsp nutmeg
- ½ tsp cloves
- 2 tsp baking powder
- ½ tsp salt
- 2/3 cup coconut oil (melted)
- 1 cup coconut sugar
- ¼ cup monk fruit sweetener
- 1 tsp vanilla
- 2 large eggs
- 1 c milk (I used cashew milk)
- Raw Pecans to top cake with
Preheat oven to 425 F. Spray round cake pan with non-stick spray or line 12 muffin tins.
In a large bowl whisk together flour, baking powder and salt. Set aside. In another bowl cream together coconut oil, monk fruit sweetener and vanilla, add eggs. Transfer mix to dry mix and stir in cashew milk. The batter will be thick, a little thinner than cookie batter. Don’t be afraid.
Spoon batter into 1-9” pan or 12 muffin cups and top with pecans.
Place pan in oven and reduce heat to 375 F. Cook 9” cake for 35-40 min and muffins for 30 min or until a toothpick comes out clean and edges are a golden brown. Let stand to cool.
If you are not GF use regular AP baking flour, if you have GF Flour and Xantham gum follow the ratio instructions. Of course you can use sugar, the classic recipe calls for white sugar.