Pumpkin Spice Tea Cake with Maple Candied Walnuts [Gluten & Dairy-Free]

Pumpkin Tea Cake | Savoring Today

This Pumpkin Tea Cake was created out of the desire to love-on some friends who often bring their own food to gatherings due to allergies. It is always hard for me to see friends unable to join-in and enjoy what everyone else is having, missing out on the connection of sharing the same experience.

At our last couples group, I decided to bring a dessert everyone could enjoy. The challenge was to bring something with the flavor of the season—pumpkin—free of gluten, dairy, vanilla, ginger, or clove.

Pumpkin Tea Cake - single slice_edited-2

Pumpkin Tea Cake [gluten, grain, & dairy-free] | Savoring Today

Honestly, gluten-free I don’t even bat an eye at anymore, but I couldn’t remember ever making pumpkin anything without vanilla, ginger (common in pumpkin pie spice), or dairy. Since I’d made a Pumpkin Spice Tea Cake earlier in the week, I had the flour combination already figured out. Adding coconut flour helped to handle all the moisture of the pumpkin puree, so it was down to figuring out the substitutions for the butter, vanilla, ginger, and clove.

So I get my friend with the longer list of allergies on the phone and while standing in front of my spices, pulled out only the spices she could have, so there’d be no chance for mishaps. Almond extract replaced vanilla; allspice, nutmeg, and cinnamon would be all the spice the pumpkin needed; and coconut oil replaced butter. I’m always a little nervous bringing something to a get-together I have tried first; actually it’s something I advise against. But these are good friends, so I took the risk.

Besides, this small risk made my friend smile, which is always worth it.

They loved it. I loved it. In fact, I liked it better than the previous version I made with the pumpkin pie spice because it was slightly different than the usual pumpkin flavors. The cake is quite moist, reminiscent of pumpkin pie. My friend thought it would be perfect for Thanksgiving, since her allergies meant she would have to avoid the usual pumpkin pie due to the dairy and spices. Although there is certainly less sugar than in pie, this tea cake is still calorie dense since it is made with almond flour, so it is important to consider portion size as with any dessert.

One of the ways we try to avoid the temptation of treats sitting on the counter (they really are hard to ignore!), is freezing half at the time it is made, if possible. (This works most of the time, but small pieces of cheesecake have been known to break off, which must be rescued from the container.) Anyway, while the tea cake was still fresh it went into a Ziploc bag and into the freezer to see if it would be a suitable make ahead treat. I love having muffins, quick breads, and tea cakes in the freezer for unexpected guests or an easy bring-along to a potluck. Last night I pulled it out of the freezer for a taste test with a little whipped cream (the things I do for you) and I am happy to report it was still moist and delicious–can’t say that about many gluten-free baked goods.

Did I mention the simple, yet fabulous maple candied walnuts or pepitas to drizzle on it? Not to be missed!

If you’ve never attempted gluten-free baking, Pumpkin Spice Tea Cake with Maple-Candied Walnuts or Pumpkin Tea Cake with Maple-Candied Pepitas are a wonderful way to start. The simple flour blend and short list of common ingredients make it easy to show some love to your gluten and dairy-free friends.

Love is expressed in so many meaningful ways—hand written notes, a warm embrace, listening ear, faithful prayer, thoughtful gifts, sacrificial service, time shared—and if food isn’t the primary expression, it is often in the midst of it. I love the way preparing something special provides connection with the people with whom we serve and share it.

Pumpkin Tea Cake - Plated_edited-2
Pumpkin Spice Tea Cake with Maple Candied Walnuts [Gluten, Grain, & Dairy-Free]

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1 - 9 inch round tea cake

Serves: Serves 8-12

Pumpkin Spice Tea Cake with Maple Candied Walnuts [Gluten, Grain, & Dairy-Free]

Ingredients

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • 15 ounces pumpkin puree
  • 3 large eggs
  • 1/3 cup honey or coconut palm sugar -- add honey to wet ingredients, CPS to dry
  • 1 teaspoon vanilla extract
  • 1/2 cup pure maple syrup
  • 1/3 cup walnuts -- whole or broken into large pieces
  • 1/2 teaspoon pumpkin pie spice
  • butter (or coconut oil for dairy-free) -- to lightly grease pan
  • 9" spring form pan

Instructions

  1. Preheat oven to 375°F. Line the bottom of a spring form or tart pan with parchment paper. Using your fingers, lightly grease the pan and paper with butter.
  2. In a medium sized mixing bowl, mix flours (break up any lumps with your fingers), baking soda, baking powder, salt, and pumpkin pie spice with a whisk until well combined.
  3. In a small bowl, mix the pumpkin, eggs, honey, and vanilla extract until well blended.
  4. Add the wet ingredients to the dry ingredients and stir until well mixed (the batter is pretty thick), spread into prepared pan with a spatula.
  5. Bake for 20 minutes while preparing the maple glaze.
  6. Pour the maple syrup into a medium skillet and cook over medium heat until bubbly. Stir in the walnuts and pumpkin pie spice; continue stirring until syrup thickens slightly. When the first 20 minutes of baking is done, remove the cake from the oven and drizzle the maple-walnut glaze over the cake, gently spreading the walnuts around.
  7. Return the cake to the oven and bake for 10 more minutes or until a toothpick inserted in the center comes out clean.
  8. Allow cake to cool in the pan on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake to release from pan, and remove pan sides from cake. Cool completely on wire rack. Slice and serve.
http://savoringtoday.com/2013/10/15/pumpkin-spice-tea-cake-with-maple-candied-walnuts-gluten-dairy-free/
Pumpkin Tea Cake - single slice_edited-2

Pumpkin Tea Cake with Maple-Candied Pepitas [Gluten, Grain, & Dairy-Free]

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1 - 9 inch round tea cake

Serves: Serves 8-12

Pumpkin Tea Cake with Maple-Candied Pepitas [Gluten, Grain, & Dairy-Free]

Ingredients

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 teaspoons cinnamon
  • 3/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 15 ounces pumpkin puree
  • 3 large eggs
  • 1/3 cup honey or coconut palm sugar -- add honey to wet ingredients, CPS to dry
  • 1/2 teaspoon almond extract
  • 1/2 cup pure maple syrup
  • 1/3 cup walnuts, pecans, or pepitas
  • coconut oil -- to lightly grease pan
  • 9" spring form pan

Instructions

  1. Preheat oven to 375°F. Line the bottom of a spring form or tart pan with parchment paper. Using your fingers, lightly grease the pan and paper with coconut oil.
  2. In a medium sized mixing bowl, mix flours (break up any lumps with your fingers), baking soda, baking powder, salt, cinnamon, allspice, and nutmeg with a whisk until well combined.
  3. In a small bowl, mix the pumpkin, eggs, honey, and almond extract until well blended.
  4. Add the wet ingredients to the dry ingredients and stir until well mixed (the batter is pretty thick), spread into prepared pan with a spatula.
  5. Bake for 20 minutes while preparing the maple glaze.
  6. Pour the maple syrup into a medium skillet and cook over medium heat until bubbly. Stir in the pepitas and continue stirring until syrup thickens slightly. When the first 20 minutes of baking is done, remove the cake from the oven and drizzle the maple-pepita glaze over the cake, gently spreading the pepitas around.
  7. Return the cake to the oven and bake for 10 more minutes or until a toothpick inserted in the center comes out clean.
  8. Allow cake to cool in the pan on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake to release from pan, and remove pan sides from cake. Cool completely on wire rack.
  9. Slice and serve.
http://savoringtoday.com/2013/10/15/pumpkin-spice-tea-cake-with-maple-candied-walnuts-gluten-dairy-free/
Pumpkin Tea Cake - Pepitas copy
To dust or not to dust … I didn’t include powdered sugar as an optional ingredient because I couldn’t decide if it dressed it up or not. I really liked the look of the rustic pepitas and walnuts, though I took more photos with it dusted.
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11 Responses to Pumpkin Spice Tea Cake with Maple Candied Walnuts [Gluten & Dairy-Free]

  1. Maureen | Orgasmic Chef October 15, 2013 at 4:09 pm #

    Since we have no food allergies that will make us more than mildly uncomfortable, I don’t ever think about how to change recipes to suit a particular allergy but I have a good friend that’s like the woman you cooked for. It IS a challenge but it’s fun. Your tea cake sounds so good!
    Maureen | Orgasmic Chef recently posted..Chocolate Brownie Cookie Sandwiches Filled with Peanut Butter ButtercreamMy Profile

    • Lizzy (Good Things) October 16, 2013 at 8:37 pm #

      Wow, what a wonderful recipe. But please Judy or Maureen tell me, what’s the different between baking powder and baking soda, and why both? And what to use instead of pumpkin pie canned stuff? I want to make this one… I do try to freeze our cakes, but we just eat them instead!
      Lizzy (Good Things) recently posted..On baby wrensMy Profile

  2. ChgoJohn October 15, 2013 at 9:41 pm #

    This tea cake sounds delicious, Judy, and I marvel at your ability to convert a recipe to GF so easily. I don’t bake nearly enough to feel comfortable making the adjustments you did without batting an eye. I guess I really do need to bake more. :)
    ChgoJohn recently posted..Blueberry-Lemon SliceMy Profile

  3. john@kitchenriffs October 16, 2013 at 10:56 am #

    Great recipe! We don’t need to cook GF for ourselves, but like you have friends who are intolerant, so we’re developing recipes that work for us and them, too. You really had an additional challenge, though, and handled it wonderfully well. Terrific cake – this looks full of flavor. Thanks so much.
    john@kitchenriffs recently posted..Lemon Cheesecake with Walnut CrustMy Profile

  4. mjskit October 16, 2013 at 9:27 pm #

    What a challenge you gave yourself by eliminating any chance of allergy reactions or other diet restrictions. I can’t believe the outcome. This cake looks so creamy and delicious! I can see why everyone loved it!
    mjskit recently posted..Spiked Poached PearsMy Profile

  5. Mandy - The Complete Cook Book October 17, 2013 at 8:25 am #

    I have to share this fabulous recipe with my sister-in-law who’s son is allergic to just about everything the poor fellow. She will love this and so will he.
    :-) Mandy xo
    Mandy – The Complete Cook Book recently posted..Workshop UpdateMy Profile

  6. Linda October 17, 2013 at 9:59 am #

    Judy, you are truly a special friend and woman. How thoughtful of you to create a dessert everyone will enjoy. I also try to accommodate my friends who have allergies but it does become a bit nerve wrecking to try out a new switch of ingredients! I agree this sounds perfect for Thanksgiving. And I also agree, I do not leaving sweets around my kitchen as the temptation is killer!! So I’m glad to hear you feel the same and freezing a portion is a good idea!!
    Linda recently posted..Pumpkin Ginger BiscottiMy Profile

  7. Barbara Bamber | justasmidgen October 20, 2013 at 7:28 pm #

    I had to pin this under recipes to try! I’m not eating a lot of gluten these days and it seems to be helping:) Love the spices!
    Barbara Bamber | justasmidgen recently posted..DIY Birch Hearthside Tealight VotiveMy Profile

  8. Raymund October 21, 2013 at 12:15 am #

    I think this will be my first pumpkin cake recipe! I never made one so I will keep this and when pumpkin season arrives here watch my space out :)
    Thanks for sharing
    Raymund recently posted..Must Try Food in ItalyMy Profile

  9. Julia | JuliasAlbum.com October 24, 2013 at 8:58 pm #

    What a gorgeous pumpkin spice pie! Those candied nuts really enhances it. I just want to grab a spoon and dig right into this cake!
    Julia | JuliasAlbum.com recently posted..Banana apple bread with caramel sauce and pecansMy Profile

  10. Mich October 28, 2013 at 10:09 pm #

    This looks amazing! I was looking for something to bring to a Halloween party this weekend – this recipe wins! And bonus, it’s healthy without looking healthy. I like to trick my friends into eating healthy foods – plus my boyfriend can’t eat dairy anyway. Thanks :)

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