Pumpkin Coffee Cake
Preheat the oven to 350°F and line an 8x5-in non-stick pan with parchment paper, or spray with cooking spray.
In a small bowl, combine streusel ingredients until crumbly, then set aside.
In a large bowl, combine eggs, avocado oil, pumpkin puree, coconut yogurt, Splenda and sugar and whisk until smooth.
Sift in cinnamon, nutmeg, salt, gluten-free flour, baking powder and baking soda into the bowl, then mix until you get a smooth batter. You should have a slightly thick but mousse-like consistency.
Spoon half of the batter into the baking pan and spread it out to fit the edges of the pan. Add in half of the streusel, then add in the remaining batter. Top with the remaining streusel.
Bake for 35 minutes or until a toothpick inserted in the centre comes out clean. Let it cool for about 10 minutes before serving.
Time-Saving Tip: The batter can also be made up to one month ahead and frozen to cut down on prep time prior to baking. Preserve the cake batter in an airtight container or a sealed freezer bag. Transfer the frozen batter to the refrigerator for 12 hours or overnight to thaw prior to baking.
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Last updated: August 23rd, 2021
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