Pumpkin Coffee Cake
If you’re craving something warm, cosy and a little bit indulgent, this free from pumpkin coffee cake is exactly what you need. We’ve paired rich pumpkin purée with a hit of black coffee for a deep, autumnal flavour that’s completely gluten, dairy and nut free.
This bundt beauty comes together with just a handful of ingredients and one bowl, so there’s minimal mess and maximum flavour. The Creative Nature mix does all the heavy lifting, giving you a soft, moist crumb every single time.
Finished with a generous drizzle of caramel sauce, this cake is the perfect centrepiece for a cosy afternoon tea or a sweet ending to any dinner. Free from doesn’t mean free from flavour, and this cake proves it!
There is nothing better than a slice of this alongside your morning coffee, and best of all, everyone at the table can enjoy it.
Prep:5 Minutes
Cook:30 Minutes
Level:Beginner
Ingredients
- 1 & 1/2 packs Creative Nature Victoria Sponge Baking mix
- 2 cups pumpkin purée
- 1 cup black coffee
- 1/4 cup plant milk
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Method
- In a bowl mix together pumpkin purée, coffee, plant milk and creative nature mix
- Pour the mixture into a bundt cake mould and bake for 35 minutes
- Once baked allow time to cool before popping the cake out its mould
- Drizzle with caramel sauce and dig in!
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