Pumpkin Spiced Coffee Cake
Note: Coconut oil and almond butter used in this recipe are gifted.
It's the season pumpkin spice and all things nice. Powerpuff Girls anyone?!
Cakes and easy bakes are my go-to this time of year. I love anything that involves a good dollop of almond butter and this recipe certainly delivers on that! Even better that it's the new Pip & Nut Pumpkin Spice Almond Butter, delicious!
It's the season pumpkin spice and all things nice. Powerpuff Girls anyone?!
Cakes and easy bakes are my go-to this time of year. I love anything that involves a good dollop of almond butter and this recipe certainly delivers on that! Even better that it's the new Pip & Nut Pumpkin Spice Almond Butter, delicious!
Recipe
1 Cup Self-raising Flour
1 Tsp. Baking Powder
2 Tbsp. Coconut Sugar
1/2 Cup Coconut Oil (melted)
2 Eggs
3/4 Cup Pumpkin Spice Almond Butter
1 Tbsp. Brewed Coffee
1 Tsp. Finely Ground Coffee
Oats to top.
1 Tsp. Baking Powder
2 Tbsp. Coconut Sugar
1/2 Cup Coconut Oil (melted)
2 Eggs
3/4 Cup Pumpkin Spice Almond Butter
1 Tbsp. Brewed Coffee
1 Tsp. Finely Ground Coffee
Oats to top.
Method
Pre-heat oven to 160 degrees Centigrade.
Grease and line a small square/rectangular baking tray.
Mix flour, baking powder and ground coffee in a bowl
Beat sugar and eggs; add brewed coffee, coconut oil and almond butter and beat until it forms a smooth mixture.
Add dry ingredients and mix well to form a firm but soft mixture.
Pour the mix into the tray and spread out evenly.
Sprinkle with oats.
Bake for 10-12 minutes.
Remove from the oven and leave to cool completely before cutting into squares.
Store in an airtight container for up to 3 days.
Serve with vanilla or salted caramel ice-cream. Or both ;)
Amie xx
Grease and line a small square/rectangular baking tray.
Mix flour, baking powder and ground coffee in a bowl
Beat sugar and eggs; add brewed coffee, coconut oil and almond butter and beat until it forms a smooth mixture.
Add dry ingredients and mix well to form a firm but soft mixture.
Pour the mix into the tray and spread out evenly.
Sprinkle with oats.
Bake for 10-12 minutes.
Remove from the oven and leave to cool completely before cutting into squares.
Store in an airtight container for up to 3 days.
Serve with vanilla or salted caramel ice-cream. Or both ;)
Amie xx