Nourish
IF YOU BAKE ONE THING THIS FALL, BAKE THIS
You know that elusive recipe you’re always looking for? The one that’s versatile enough to work for any occasion but special enough to please every crowd? We’ve got it.
Introducing the Pumpkin Spice Coffee Cake: the one recipe you need to get you through all your fall celebrations—from an intimate brunch to your annual neighborhood Halloween potluck.
INGREDIENTS
TOPPING INGREDIENTS
¾ cup of your favorite unsalted nuts, finely chopped (we used pecans and walnuts)
½ cup almond or rice flour
¼ cup coconut sugar or organic cane sugar
1 tsp. cinnamon
¼ tsp. sea salt
2 Tbs. coconut oil
CAKE INGREDIENTS
½ cup unsweetened nut milk
1 Tbs. apple-cider vinegar
¾ cup canned pumpkin
½ cup maple syrup
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
¼ cup melted coconut oil, plus extra to oil pan
1 ⅔ cups rice or almond flour
1 tsp. baking powder
¼ tsp. ground cardamom
½ tsp. sea salt
INSTRUCTIONS
- Preheat oven to 350 degrees and lightly oil a 9-inch springform pan or other cake pan.
- Make the topping: Combine nuts, almond flour, sugar, cinnamon, and sea salt in a small bowl. Stir in coconut oil until a crumbly mixture is formed; set aside.
- In a liquid measuring cup, stir apple-cider vinegar into unsweetened nut milk and let sit 2 to 5 minutes.
- In a large mixing bowl, whisk pumpkin, maple syrup, and coconut oil. Stir in nut milk and vinegar mixture until well blended; set aside.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, and sea salt.
- Slowly add dry ingredients into pumpkin mixture, 1/3 of the mixture at a time, and stir by hand until all ingredients are incorporated, being careful not to overmix. Immediately pour batter into the cake pan and sprinkle with topping.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place on a cooling rack for 20 minutes before removing from pan.
Want more fall recipes? Check out our seasonal picks from the B3 Kitchen! And if you’re ready to get moving with us, find your local studio or sign up for a 15-day free trial of barre3 online.
You know that elusive recipe you’re always looking for? The one that’s versatile enough to work for any occasion but special enough to please every crowd? We’ve got it.
Introducing the Pumpkin Spice Coffee Cake: the one recipe you need to get you through all your fall celebrations—from an intimate brunch to your annual neighborhood Halloween potluck.
INGREDIENTS
TOPPING INGREDIENTS
¾ cup of your favorite unsalted nuts, finely chopped (we used pecans and walnuts)
½ cup almond or rice flour
¼ cup coconut sugar or organic cane sugar
1 tsp. cinnamon
¼ tsp. sea salt
2 Tbs. coconut oil
CAKE INGREDIENTS
½ cup unsweetened nut milk
1 Tbs. apple-cider vinegar
¾ cup canned pumpkin
½ cup maple syrup
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
¼ cup melted coconut oil, plus extra to oil pan
1 ⅔ cups rice or almond flour
1 tsp. baking powder
¼ tsp. ground cardamom
½ tsp. sea salt
INSTRUCTIONS
- Preheat oven to 350 degrees and lightly oil a 9-inch springform pan or other cake pan.
- Make the topping: Combine nuts, almond flour, sugar, cinnamon, and sea salt in a small bowl. Stir in coconut oil until a crumbly mixture is formed; set aside.
- In a liquid measuring cup, stir apple-cider vinegar into unsweetened nut milk and let sit 2 to 5 minutes.
- In a large mixing bowl, whisk pumpkin, maple syrup, and coconut oil. Stir in nut milk and vinegar mixture until well blended; set aside.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, and sea salt.
- Slowly add dry ingredients into pumpkin mixture, 1/3 of the mixture at a time, and stir by hand until all ingredients are incorporated, being careful not to overmix. Immediately pour batter into the cake pan and sprinkle with topping.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place on a cooling rack for 20 minutes before removing from pan.
Want more fall recipes? Check out our seasonal picks from the B3 Kitchen! And if you’re ready to get moving with us, find your local studio or sign up for a 15-day free trial of barre3 online.
