Pumpkin Pecan Cobbler Cake (gluten free, grain free, dairy free, soy free, vegan)
Prep time
Cook time
Total time
So easy, so delicious, and so very pumpkin - a winning combination perfect for entertaining during the holiday season as this recipe can also be doubled! Top it with your favorite ice cream and make this is one heavenly dessert everyone will love! Recipe adapted from blogger, Lauren's Latest. Original recipe is at www.laurenslatest.com
Recipe type: Dessert
Serves: 8 servings
  • Cake:
  • 150 g (1 cup + 3 tablespoons) chestnut flour (*sift once flour has been measured)
  • 124 g (1 cup) tapioca starch (or flour, same thing)
  • 16 g (4 teaspoons) aluminum-free baking powder (see notes below on how to make it corn free)
  • 4 g (1 teaspoon) kosher salt
  • 3½ teaspoons pumpkin spice (salt-free version, I use Frontier Organic)
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • ½ cup coconut sugar (or cane sugar)
  • ½ cup coconut or other non-dairy milk
  • ½ cup liquid coconut oil (I use Carrington Farms) or melted non-dairy butter
  • 3 teaspoons GF pure vanilla paste or extract
  • Topping:
  • 3 tablespoons cane sugar
  • 3 tablespoons packed light brown sugar
  • ½ cup raw pecan pieces
  • 3 cups very hot water (115 degrees F)
  • coconut oil spray (Carrington Farms or Chosen Blend are soy-free brands)
  1. You will need a 9 X 13 inch deep casserole dish.
  2. Preheat oven to 350 degrees F (177 C). Lightly spray a medium casserole dish and set on a rimmed baking sheet (in case it drips over), set aside.
  3. For the cake:
  4. In a medium sized bowl, add chestnut flour, tapioca starch, baking powder, kosher salt, and pumpkin spice, whisk to combine well. *Sifted chestnut flour should help prevent clumps. Set aside.
  5. In another, smaller, bowl, combine pumpkin, sugar, coconut milk, coconut oil, and vanilla and whisk to combine well until the oil has fully incorporated into the pumpkin and milk. Add the pumpkin mixture to the flour blend and whisk until well blended and clump-free. Transfer into the greased casserole dish set on the baking sheet.
  6. For the topping:
  7. In another small bowl, combine cane sugar, light brown sugar, and pecan pieces then evenly sprinkle across the batter to cover completely. WITHOUT STIRRING, pour the very hot water across the batter and sugar/nut topping. DO NOT MIX. It will look like a big puddle of water over the whole casserole dish but is EXACTLY how it should be. Slowly place it in the oven and bake for 40-42 minutes, do not open the oven until 40 minutes have passed. Then lightly touch the top to check if the cake is ready; it should spring back up slightly, with some cracks in the cake topping and the sides have bubbled. If needed, bake another 2 minutes. Any longer and it may cook the caramel-y pumpkin lava underneath the cake. It will continue to bake as it cools. Cool for 10-15 minutes before dividing into individual portions. Top with extra pecans and your favorite vanilla ice cream, if desired. I love blogger Spunky Coconut’s Jujube Ice Cream (see here http://www.thespunkycoconut.com/2014/09/jujube-fruit-ice-cream/) for this cobbler. I do just one extra step to make the ice cream a little smoother and silkier in texture by pouring the blended mixture over a mesh sieve to catch any small bits before freezing the ice cream, otherwise follow her recipe. The sweet taste of jujube (a Chinese fruit grown in Southern California) is a cross between a mild date and a spiced apple with many nutritional properties, including more Vitamin C than any citrus fruit, that pairs well with the pumpkin and spice.
  8. Notes:
  9. On baking powder:
  10. Since many baking powders contain corn and GMO's, here is a grain-free baking powder recipe:
  11. part baking soda
  12. parts cream of tartar
  13. part tapioca or arrowroot starch
  14. The original recipe called for a total of 1 cup sugar for the topping, I find the six tablespoons has just the right amount of sugar without being overly sweet. If you prefer a less sweet cake, reduce it further.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/pumpkin-pecan-cobbler-cake-gluten-free-paleo-dairy-free-soy-free-vegan/