Pumpkin Coconut Flour Tea Cake

Thank you for sharing!

Last Updated on August 29, 2021 by Chef Mireille

Pumpkin Coconut Flour Tea Cake – A more savory than sweet tea cake that is gluten free and low carb!

Pumpkin Coconut Flour Tea Cake

If you are a foodie, whether you choose to practice a modified diet like gluten free or low carb or not, you have to be living under a rock to have not heard of the coconut flour craze. Coconut flour recipes are everywhere, so I have finally come up with a unique delicious coconut flour recipe for you. The uniqueness happened by accident which I will describe – it is one of those occasions when being a little absent minded produced a delicious result I otherwise, would not have even imagined.

..but before we get to my story , a little about Coconut Flour…

Coconut Flour

I first tried to make something with coconut flour several years ago, when I first noticed it in the market. I always like to experiment with new ingredients, so I was game. Back then, it was a very new item so there weren’t a bunch of recipes online for me to use as a guide. I pretty much replaced the same quantity of coconut flour as I would use with regular flour and boy, was it a disaster. I gave up and eventually threw out the rest of the bag of coconut flour as I just didn’t know how it worked and to tell you the truth, it wasn’t exactly a priority for me.

Coconut Flour has a very high absorption rate, which means it absorbs liquid fast and to its fullest potential. You will generally need about 1/4 cup of coconut flour to replace 1 cup of wheat based flour in any recipe. Without the gluten from the flour, you also need to increase the number of eggs in cakes to get the desired rise.

See also  Lucknowi Chicken Curry Recipe

OK now let’s get back to how I came up with this cake. Recently, I have been seeing so many recipes with coconut flour. It is a great option if you need to maintain a gluten free or low carb diet. Since so many recipes are available online and one of my BM buddies uses it quite a lot, I decided to go to Gayathri for a base recipe and then changed some of the flavorings to make my own Coconut Flour recipe. However, I neglected to read the part where she said she used bananas for sweetness and as I was multi-tasking and cooking other things simultaneously, it did not even occur to me that there is no sugar in this cake.

Boy was I surprised when I took a bite of it after it came out of the oven. I then took a second bite and I was happily but unexpectedly shocked at how much I liked it. It just wasn’t the sweet cake I was expecting. It’s kind of hard to describe, you taste the salt yet it’s not salty like a cracker and it does have a little natural sweetness from the pumpkin. The result is a cake that is neither sweet nor salty, yet tastes more savory than sweet.

It’s something you are just going to have to taste yourself to find out what I am talking about. However, it went perfectly with a cup of green tea, which I had infused with some cardamom. Although I don’ understand it, there are some people who weren’t born with a sweet tooth and don’t like sweets. If you are one of those people, this is the tea cake for you!

See also  Lentil Pilaf with Caramelized Onions

However, if you still think it needs a little sweetness, pair it with Cranberry Sauce and it makes the perfect holiday treat…or you can do like my Mom did when I gave her some and have it with peanut butter but she puts peanut butter on everything, so that is only if you are a peanut butter lover like her!

Gluten Free Pumpkin Tea Cake with Coconut Flour #glutenfree

I actually loved it paired with the Cranberry Sauce and the perfect seasonal treat for holiday season!

The cake has a really light and porous texture!

Cake LR 3

Pumpkin Coconut Flour Tea Cake
Print Recipe Pin it for later!
5 from 1 vote
SAVE THIS RECIPE

Pumpkin Coconut Flour Tea Cake

Pumpkin Coconut Flour Tea Cake is a gluten free low carb tea time cake. #glutenfree #lowcarb #teatime
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Tea Time
Cuisine: Continental
Servings: 8 people
Calories: 120kcal

Ingredients

  • 4 tablespoons melted butter
  • 1/2 cup canned pumpkin puree
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 F.
  • Spray 4 of the cavities in a 6 cavity mini loaf pan with non stick spray.
  • in a large bowl, combine butter, pumpkin puree, eggs and vanilla.
  • Beat well until well combined
  • In a small bowl, combine coconut flour, baking powder, cinnamon and salt.
  • Add to wet ingredients and mix until thoroughly combined.
  • Divide batter into 4 cavities of a mini loaf pan.
  • Put a little water in the empty cavities to ensure even baking.
  • Bake for 40 minutes, until a tester inserted comes out clean.
  • Let cool. Remove from pan and slice, to serve.
  • Serve on its own with a cup of tea or with cranberry sauce.

Notes

For a sweet version, add 1/2 cup of sugar or 1 mashed banana.

Nutrition

Calories: 120kcal | Carbohydrates: 4g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 178mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2737IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
See also  Spiced Orange Plantain Dessert

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

  1. Pavani

    I had a similar experience with coconut flour when I bought it for the first time few years back. After seeing all the new recipes, I want to give it a second chance.
    Your pumpkin cake looks so airy and fluffy. I would love to give this recipe a try.

  2. Priya Suresh

    Am yet to cook or bake with coconut flour, hope a day i will bake something interesting as much as like you guys. And i love the texture of this tea cake. Pumpking coconut flour cake rocks.

  3. Gayathri Kumar

    Knowing about coconut flour was definitely a life changer. I am so glad that you joined the bandwagon. Hoping to see a lot of delicious treat from you Mir. This tea cake with pumpkin puree sounds so flavourful and love that amazing texture of the cake.

  4. Srivalli

    I can just imagine the happiness that comes when a recipe turns out good and I can so love this cake, I am not a sweet loving person if you don’t consider chocolate. However, when it comes to these, I would love it..I am yet to get on the coconut flour gang..should experiment..

  5. Renu

    Such a soft texture of the cake. Would be perfect with my tea. I too have to start with coconut flour and your recipes and clicks are tempting me too.

  6. Suma Gandlur

    The pumpkin flavored coconut flour cake looks delicious.
    After seeing Gayathri’s recipes this month, I have come to realization that I need to look for egg substitutes as well in these coconut flour recipes but it seems hard when used in such large quantity. 🙁

  7. Kalyani

    not yet baked with Coconut flour, but learnt so much from this recipe and the bakeathon that this is a verstailr flour to use and the tea cake looks fab, Mir !

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.