Pumpkin Swirl Coffee Cakes
Gluten-free, dairy-free, refined sugar-free, heart-healthy, high fiber
My golden colored pumpkin cakes are extra special with a swirl filling and topper made using creamy pumpkin, cashew butter and protein powder. These cakes are not only beautiful on the outside, but once you bite into one you find a moist spice cake with loads of pumpkin flavor. The cakes themselves are very simple to bake. They are gluten free with the help of brown rice and buckwheat flours. The cinnamon, ginger and nutmeg spices turn these cakes from yummy to irresistible!
Pumpkin Swirl Coffee Cakes
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2022
Ingredients
Swirl
1/3 cup pumpkin, canned
1/3 cup cashew butter
2 and 1/2 tablespoons maple syrup
1/3 cup vanilla protein powder
Cake
8 tablespoons vegan butter
1 cup coconut sugar
2 eggs
3/4 cup pumpkin puree
3/4 cup brown rice flour
1/3 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon each: cinnamon, ginger and nutmeg (3 teaspoons total)
Makes 12 cakes
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Instructions
1. Preheat oven to 350ºF/180ºC. Grease one 12-cupcake tin or a 12-count individual brownie liberally with olive or coconut oil.
2. Swirl: Using a food processor or blender, add pumpkin, cashew butter and maple syrup. Pulse until well blended into a smooth dough. Stir in vegan protein powder.
3. Freeze filling for 20 minutes. Then roll mixture into tablespoon-sized balls with your hands, pressing firmly to shape each ball. Repeat with remaining mixture for 12 balls. Put balls in freezer while you make cake batter.
4. Cake: Combine butter, sugar and eggs in the bowl of a stand mixer and beat on high speed with the paddle attachment until light in color, about 2 minutes. Add pumpkin puree and beat another 2 minutes.
5. Add brown rice flour, buckwheat flour, baking powder, soda, salt and spices and beat on low speed until just blended.
6. Pour batter into cupcake or brownie tins ¾ full. Bake 10 minutes. Remove cold pumpkin balls from freezer and place one ball into each cake. Press down into batter lightly. Return to oven and bake another 10 minutes for a total baking time of 20 minutes.
Photos by Brian Byllesby
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!