Gluten-Free Pecan Coffee Cake
This gluten-free pecan coffee cake is a moist, nutty, and satisfying dessert that’s perfect for any time of day.
Ingredients
For the Cake:
- 1 1/2 cups gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted coconut oil
- 3/4 cup maple syrup
- 1/2 cup almond milk or other plant milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
For the Topping:
- 1/4 cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon coconut oil melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk together coconut oil, maple syrup, almond milk, and vanilla extract.
- Add wet ingredients to the dry mix and stir until just combined.
- Fold in chopped pecans, then pour the batter into the pan.
- In a small bowl, mix topping ingredients and sprinkle over the cake.
- Bake for 40 minutes, or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Iron: 6%
- Calcium: 4%
- Vitamin C: 2%
- Potassium: 4%
Additional Notes
- Substitute coconut oil with butter if you're not vegan.
- Add cinnamon to the topping for a warm, spiced flavor.
- Store leftovers in an airtight container for up to 3 days.