Wheat-Free Pumpkin Crumb Cake

PUMPKIN CRUMB CAKE

This is a delicious way to use up some of the fall loving pumpkin that is everywhere in every recipe October-November! It has a perfect sweetness that is delicious served with tea or a cup of your favorite something hot. I tried using coconut oil for the entire cake the first time making it but because of the nature of the oil, it spread out more than I wanted, losing the crumb. It is also possible because I was rushing and didn’t melt the oil prior so it broke down when it hit the heat. For the next batch I used safflower oil and it came out exquisitely- perfect little cinnamon clusters of yum all over the top. I didn’t add ginger to this recipe- I am sure it would be fantastic but I was feeling for something more low key in flavor- not to compete with the traditional cinnamon kick. You could easily sub out the flour for unbleached pastry flour to give it that traditional two tone look- for me, I like to maintain any nutritional value when possible and in flavor, it is definitely not missed.

Pumpkin Crumb Cake

Crumb Topping:

1/3c+1T barley flour

1/4c + 1T maple sugar or coconut sugar

1T cinnamon

1/4t pink salt

3T safflower oil or melted coconut oil

1/4c chopped walnuts

Cake:

1-1/2c barley flour

3/4c maple sugar

1t baking soda

1t baking powder

1/2t salt

1T cinnamon

1/4t nutmeg

1/2t allspice

–

1/4c coconut oil

3/4c pumpkin puree

2” fresh ginger- grated *optional

 3/4c nut milk

1t vanilla

1 lemon- juiced

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Preheat the oven to 350 degrees. Oil a 8×8 pan or 6 muffin tin/ containers.

For the Crumb Topping:

In a bowl sift the sugar, flour and spices together until they are well incorporated. Add in the nuts if using. Using a knife or a fork, drizzle in the the oil and loosely create clumps of sugar until the mixture looks like coarse crumbs; set aside.

Prepare the dry ingredients by sifting them into a large mixing bowl: the barley flour, baking soda, baking powder, salt, spices, and maple sugar.

In another small bowl, combine all of the wet ingredients; the pumpkin, oil, *grated ginger, nut milk, lemon and the vinegar.

Mix the wet into the dry and pour into a well-oiled pan. Mix only until just incorporated- do not over mix.

Sprinkle the Crumb Topping over the entire surface of the pan and bake for 20 minutes. Rotate the pan and continue to bake for another 5-10 minutes. Don’t let the Crumb topping burn!

Let cool in the pan on a rack for at least 15 minutes to 30. Once cool, cut into squares.

**You can bake this as a loaf. Layer in ½ of the batter then sprinkle in about 1/3rd of the crumb topping. With a knife swirl it into the bottom layer (I make an S and then rotate the pan and make another S) and then cover it with the remaining batter. Sprinkle the top with the remaining Crumb. It will take longer to bake- 35 minutes, rotate and bake for an additional 5-7 minutes. Let it cool completely before slicing into it.

Banana Walnut Bread

*banana walnut bread

TO DIE FOR.

Banana Walnut Bread

wheat-free

1-1/2c barley flour

1/2c maple sugar

1/2c walnuts

1t baking soda

1t baking powder

1/2t salt

1T cinnamon

1T safflower oil

3T coconut oil

2 super ripe bananas, diced

3/4 nut milk

1t vanilla

1t brown rice vinegar

1t red wine vinegar

Topping:

3T maple sugar

Preheat the oven to 350 degrees. Oil a loaf pan or 6 muffin tin/ containers.

Prepare the dry ingredients by sifting them into a large mixing bowl; the barley flour, baking soda, baking powder, salt, cinnamon and maple sugar. Add in the chopped walnuts.

In another small bowl, combine all of the wet ingredients; the bananas, oils, nut milk, and the vinegars.

Mix the wet into the dry and pour into a well-oiled pan. Mix only until just incorporated- do not overmix.

Sprinkle the maple sugar over the entire surface of the loaf and bake for 35 minutes. Rotate the pan and continue to bake for another 8-10 minutes.

Let cool in the pan on a rack for 15 minutes and then remove the loaf entirely to the rack to let cool. Once cool, you can place it back into the loaf pan.

For the loaf, let it cool thoroughly before attempting to slice into it.

Chocolate-Chocolate Cake With Cacao-Hazelnut Buttercream Frosting

*chocolatechocolatecake

This is a recipe based off of a Simple Treats Chocolate Cake. This cake has a delicious rich chocolatey taste, made with whole grain barley flour and no wheat. The recipe is super straight forward and amazing with this vegan Buttercream Frosting. I used cocoa powder for the cake and RAW cacao powder for the frosting- who says sugar can’t have a superfood kick to it. Let the cake cool entirely before frosting it with room temperature buttercream. You can also make the cake a day in advance and place it in the fridge or freezer  until you are ready for frosting.

Chocolate-Chocolate Cake

Dry:

1-1/2c barley flour

1/2c cocoa powder

1/2c coconut sugar (palm sugar) maple sugar or sucanat

1t baking soda

1t baking powder

1/2t salt

Wet:

1/4c canola oil

1/4c maple syrup

1/2c cashew nut milk

1T vanilla

1t chocolate extract

1t apple cider vinegar

Preheat the oven to 350 degrees.

Sift all of the dry ingredients together in a large mixing bowl, except for the sugar.

Combine all of the wet ingredients in a small bowl.

Mix the wet into the dry and pour into a well-oiled pan. Bake for 35 minutes. Rotate the pan and continue to bake for another 10-12 minutes. Cake is done when a knife or cake tester comes out clean from the middle.

Cacao Hazlenut ButterCream Frosting

3/4 c vegan butter

3/4c vegan shortening

1/2c cacao OR cocoa powder

2-1/2c powdered sugar

1t vanilla extract

1t hazelnut extract

1t chocolate extract

1T cashew nut milk

In a medium-large mixing bowl, using an electric hand mixer, or by hand if you are ambitious, cream the powdered sugar with the vegan shortening until mixture is thick, fluffy and well combined. Add the cashew nut milk, cocoa powder and the flavorings, and continue to mix until smooth.