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

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.

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.

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. So 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 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.

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

Amazingly moist, gluten-free tea cake with pumpkin pie spices and candied walnut topping.

Prep Time10 mins

Cook Time30 mins

Course: Dessert

Cuisine: Healthy

Servings: 12

Author: Judy Purcell

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-inch spring form pan

US Customary - Metric

Instructions

• 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.
• 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.
• %http://savoringtoday.com/wp-content/uploads/2013/10/Pumpkin-Tea-Cake-mixing.jpg
• In a small bowl, mix the pumpkin, eggs, honey, and vanilla extract until well blended.
• 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.
• %http://savoringtoday.com/wp-content/uploads/2013/10/Pumpkin-Tea-Cake-spreading.jpg
• Bake for 20 minutes while preparing the maple glaze.
• 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.
• Return the cake to the oven and bake for 10 more minutes or until a toothpick inserted in the center comes out clean.
• %http://savoringtoday.com/wp-content/uploads/2013/10/Pumpkin-Tea-Cake-with-candied-walnuts.jpg
• 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.

Nutrition

Calories: 222kcal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 120mg | Potassium: 159mg | Fiber: 3g | Sugar: 17g | Vitamin A: 5585IU | Vitamin C: 1.6mg | Calcium: 79mg | Iron: 1.6mg

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

A tender pumpkin cake with accents of allspice and nutmeg.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Dessert

Cuisine: Healthy

Servings: 12

Author: Judy Purcell

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 or pecans, or pepitas
• coconut oil to lightly grease pan
• 9- inch spring form pan

Instructions

• Heat 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.
• 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.
• In a small bowl, mix the pumpkin, eggs, honey, and almond extract until well blended.
• 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.
• Bake for 20 minutes while preparing the maple glaze.
• 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.
• Return the cake to the oven and bake for 10 more minutes or until a toothpick inserted in the center comes out clean.
• 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.

Nutrition

Serving: 12g | Calories: 204kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 127mg | Potassium: 149mg | Fiber: 4g | Sugar: 13g | Vitamin A: 5575IU | Vitamin C: 1.5mg | Calcium: 78mg | Iron: 1.5mg

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