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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

  1. In a bowl mix together pumpkin purée, coffee, plant milk and creative nature mix
  2. Pour the mixture into a bundt cake mould and bake for 35 minutes 
  3. Once baked allow time to cool before popping the cake out its mould 
  4. Drizzle with caramel sauce and dig in!
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