Pumpkin breakfast cake is perfect for a fall morning
Gluten-free recipe makes use of a locally grown superfood
As a nutritionist and a recipe developer, I can’t let fall pass us by without sharing a recipe featuring pumpkin. It would be considered a health-foodie crime.
Nutritionally speaking, pumpkin has many health benefits. Pumpkin is basically a locally grown superfood. It’s high in beta-carotene, fibre, antioxidants, and vitamin C. It also adds a little sweetness to baked goods, which allows us to dial back on the sugar used in our recipes.
Pumpkin adds amazing moisture to baked goods. This makes it such a great ingredient in dairy-free and gluten-free baking, especially where moisture can sometimes be an issue. Pumpkin can also be used to replace oil or eggs, which is another reason why I call it a locally grown superfood. It’s basically got multiple superpowers.
I called this breakfast cake, mostly because it’s healthy enough to be eaten for breakfast. Add a drizzle of almond butter or coconut oil, and you’ll be fuelled until lunchtime. That said, you could make this cake and eat it any old time. It doubles as a healthy snack, or a delicious dessert. If you feel called to make it an official cake, feel free to top it with some vanilla icing.
We’re chocolate chip fans in this house, but this cake is also delicious with raisins and walnuts. It totally depends on your tastebuds and your baking audience. My audience is young so they prefer chocolate-everything.
Pumpkin Chocolate Chip Breakfast Cake
1 cup certified gluten-free oat flour
1/2 cup certified gluten-free oats
1 tablespoon psyllium seed husks
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon cardamom
1 egg (or 2 1/2 tablespoons ground flax mixed with 3 tablespoons water)
1 tablespoon vanilla
3/4 cup coconut sugar (you could use cane sugar)
1/2 cup melted coconut oil, plus 1 tablespoon more for brushing
1 cup pumpkin purée (not pumpkin pie filling)
1/2 cup chocolate chips or raisins or walnuts
Instructions
Preheat the oven to 350 degrees. Lightly oil an 8x8 pan.
Combine the dry ingredients in a large bowl (except the sugar). Mix well to combine.
Combine the egg or ground flax and warm water in a medium-sized bowl.
Add the vanilla, coconut sugar, oil, and pumpkin purée. Stir well to combine.
Add the wet ingredients to the dry ingredients and stir just until combined.
Fold in chocolate chips or raisins or walnuts (or a delicious combo of all three).
Pour into prepared pan and bake at 350 degrees for 18 minutes. Remove from oven and brush with melted coconut oil.
Return to oven and bake for 15-20 minutes. Remove from oven and check with a knife to make sure it’s done.
Let cool completely in pan. Cut into pieces and serve. Maggie Savage is a holistic nutritionist who blogs about healthy glutenfree living. Find more of her recipes at www.SheLetThemEatCake.com