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Pumpkin Pecan Cobbler Cake (gluten free, grain free, dairy free, soy free, vegan)
FROM JESSICA'S KITCHEN15Ingredients
50Minutes
460Calories
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Ingredients
US|METRIC
8 SERVINGS
- cake
- 150 grams chestnut flour (1 cup + 3 tablespoons, *sift once flour has been measured)
- 124 grams tapioca starch (or flour, same thing)
- 16 grams baking powder (aluminum-free, see notes below on how to make it corn free)
- 4 grams kosher salt
- 3 1/2 tsp. pumpkin spice (salt-free version, I use Frontier Organic)
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 cup coconut (or other non-dairy milk)
- 1/2 cup liquid coconut oil (I use Carrington Farms or melted non-dairy butter)
- 3 tsp. vanilla paste (GF pure, or extract)
- 3 Tbsp. cane sugar
- 3 Tbsp. light brown sugar (packed)
- 1/2 cup pecan (pieces)
- 3 cups hot water (very, 115 degrees F)
- coconut oil spray (Carrington Farms or Chosen Blend are soy-free brands)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium450mg19% |
| Potassium280mg8% |
| Protein6g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A100% |
| Vitamin C4% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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