Gluten Free Pumpkin Oat Coffee Cake w/Apple Topping

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If you've visited my other blog, Soak the Beans, then you may know that at one time my oldest son and I were on a gluten free diet. Although we're no longer gluten free I do sympathize with my gf friends. This coffee cake is gluten free, egg free, dairy free, and soy free, but not fat free, sugar free, or calorie free. ☺ It goes without saying that you must make sure that your oat flour is gluten free. One way to do this is to make your own oat flour by grinding up gluten free oats in a blender or a food processor until it's the consistency of flour.

Gluten Free Pumpkin Oat Coffee Cake w/Apple Topping

Coffee Cake
2 cups gf oat flour**
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 Tbsp flaxseed meal
¾ cup sugar
1½ tsp pumpkin pie spice or cinnamon
¾ cup pumpkin puree
½ cup vegetable oil
1½ tsp vanilla extract
¾ cup almond milk, unsweetened vanilla

**If you can't find oat flour then grind up some gf oats in a blender or a food processor.

Topping

⅓ cup brown sugar
1 apple, peeled and sliced
¼ cup cinnamon sugar
honey for drizzling (optional)

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Instructions
Generously grease a 9" round cake pan or pie pan. Heat oven to 350° F.

For the topping
Peel and slice the apples. Combine apple slices with cinnamon sugar. Set aside. Measure out the brown sugar. Set aside.

For the cake
Combine oat flour, baking soda, baking powder, salt, flaxseed meal, sugar and pumpkin pie spice in a mixing bowl. Make a well in the center of the flour mixture. Add pumpkin puree, vegetable oil, vanilla extract and almond milk. Mix together thoroughly. Pour batter into greased pan. Sprinkle the top with brown sugar. Arrange sliced apples over the brown sugar. Bake for 60-65 minutes. Cover with foil during the last 15 minutes of baking. Remove from oven and cool completely before serving. Drizzle with honey if desired.

Inspiration recipe(s): Oat Flour Muffins

Enjoy!

~CD