Ingredients

The following ingredients have 16 Servings
  • 2 tablespoons cinnamon
  • 1/2 cup baking stevia or 1 cup sweetener that measures like sugar
  • 3 cups oat flour*
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup baking stevia or 1 1/2 cup sweetener that measures like sugar
  • 2 eggs
  • 1 cup International Delight® Sugar-Free Pumpkin Pie Spice
  • 1 cup unsweetened vanilla almond milk
  • 1 1/2 cup canned pumpkin purée (not pumpkin pie filling)
  • 1/2 teaspoon vanilla extract
  • 1 cup almond flour or finely chopped almonds, pecans or walnuts
  • 2 teaspoon cinnamon
  • Pinch of salt
  • 1/4 cup almond butter or nut/seed butter of choice, slightly melted
  • 2 tablespoons sugar free maple or pancake syrup

Instruction

  • Preheat the oven to 350 degrees, and spray an 9x9 baking pan with cooking spray.
  • In a small bowl, combine ingredients for cinnamon filling. Set aside.
  • In a medium bowl whisk together all of the dry ingredients for the cake. Add the wet to the dry and whisk together. Pour half of the batter into the pan, spreading it evenly in pan with spatula.
  • Sprinkle half of the cinnamon filling over the batter, then pour the rest of the coffee cake batter over top and smooth it out with a spatula. Sprinkle the rest of the cinnamon filling/topping over the top of the cake.
  • If adding optional crumble topping, mix everything for the crumble topping in a small bowl until crumbly. Sprinkle evenly over the top of coffee cake.
  • Place in the oven and bake for 50-55 min or until a tooth pick comes out clean. Cool to room temperature, then cut into 16 squares.