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Pumpkin Pecan Cobbler Cake (gluten free, grain free, dairy free, soy free, vegan)

October 14, 2016 By Jessica

The past few weeks have been pretty much about recipe testing without the use of grains, now that we are giving a grain-free diet a try, in addition to gluten, dairy, soy and some other foods free. It’s like starting all over again, reminding me of all the recipe testing in hopes to replace all the pantry staples we have clung on to, eight years ago.

Some came out good, some bad, and some real bad as in hockey puck bad baked goods, but it hasn’t stopped me from experimenting just yet — so close to getting a really good bread recipe and nailed an amazing chocolate chip and ginger cookie recipes that I am re-testing this weekend. Fingers crossed that they are great enough to share with you soon. In the meantime, this pumpkin pecan cobbler cake is what you need to treat yourself with this weekend. 

Because you made it through the week.

Because you are fabulous.

Because you love pumpkin desserts with all your heart. 

Amen to that.

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Skimming through Pinterest as I love to do, this recipe from Lauren’s Latest intrigued me. Not the pumpkin pecan part, but the idea of pouring hot water over the whole thing before you bake it… and get this … not to stir it in or anything … just bake it. Huh?

So, of course, as crazy as I am, I went ahead and gave this weird recipe concept a try — for the love of pumpkin. Not once, but twice, as back to back weekend treats … no one seemed to complain about THAT. My teenager asked that I make it again during the drive to school this morning. I’ve turned them all into pumpkin lovers – blame it on this skillet meal, this cookie, and this pasta dish. Now I need to make those grain-free!

What I love about this cake is this lava-like bottom that mimics the taste of caramel infused with pumpkin spice – you won’t notice it until you scoop up servings and when you do I dare you to resist licking the spoon. Scooping the cake into the pumpkin lava is delicious as it is, (what I like to call it), but not without scooping some ice cream onto the spoon for the ultimate heavenly pumpkin dessert.

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Well, until the next one … let it be known, my foodie side has a hard time favoring one pumpkin dessert over another before I move on to the next seasonal delight, but this one is superb and ridiculously EASY.

I doubled the original recipe both times with great success. I’m beginning to really like chestnut flour with fall-flavored baked goods and I like that it’s free from the long list of allergens in our house and hopefully yours. 🙂

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Running off to the kitchen now because we can’t live on dessert alone. 🙂

Happy Weekend friends!

Xx Jessica

Pumpkin Pecan Cobbler Cake (gluten free, grain free, dairy free, soy free, vegan)
 
Save Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
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
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: 8 servings
Ingredients
  • 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)
Preparation
  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.
3.5.3226

 

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gluten free dairy free recipes
recipe image
Recipes
Pumpkin Pecan Cobbler Cake - gluten free, grain free, dairy free, soy free, vegan
Published On
2016-10-14
Preparation Time
10 min
Cook Time
40 min
Total Time
50 min
Average Rating
51star1star1star1star1star Based on 2 Review(s)

Filed Under: cakes, dessert, paleo, vegan Tagged With: cakes, dairy-free, dessert, gluten-free, paleo, pumpkin, soy-free, vegan

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Comments

  1. Jan says

    October 14, 2016 at 1:29 pm

    Awe love this! The journey is rough at times but what else eould it be without it? And AMEN to this, and it's paleo?? Bookmarking this to show my daughters!
    Reply
    • Jessica says

      October 14, 2016 at 9:59 pm

      Thanks so much Jan! Paleo and deeelicious!
      Reply
  2. Brittney says

    October 14, 2016 at 1:38 pm

    Yes these are lovely! Looking forward to more soon!
    Reply
    • Jessica says

      October 14, 2016 at 10:02 pm

      Thanks Brittney, more coming! :)
      Reply
  3. Karen says

    October 14, 2016 at 1:45 pm

    Jessica, I don't have any chestnut flour on hand and really do need this in my life like this weekend! How can I sub the Chestnut? What do you recommend? Thanks in advance and hope you respond soon. :)
    Reply
    • Jessica says

      October 14, 2016 at 10:14 pm

      I know the feeling! I would use white rice flour or sorghum since they have similar carb and protein content using the same weight, if possible, but if you don't have a scale scoop and level the flour and check the batter consistency before pouring into the baking pan (sorry I didn't include gf flour measure). Batter should appear thick and slow to pour not thin like a pancake batter. Hope you love it as much as we did. Please share how it turned out!
      Reply
  4. Heather says

    October 14, 2016 at 2:47 pm

    This cobbler looks like a brownie sundae on steroids. I'm so glad you posted today so I can make it for the weekend. I'm thinking of adding chocolate bits to the recipe. Do you think it will be too rich?
    Reply
    • Jessica says

      October 14, 2016 at 10:18 pm

      Pumpkin and chocolate is always a good combination - great idea Heather! Never too rich and that sounds perfectly delicious!
      Reply
  5. Blair Deveraux says

    October 14, 2016 at 2:47 pm

    This looks amazing! I have never heard of a recipe like this before but can only imagine it to be delicious. I'm glad you cut the sugar for the topping! Pinning this to try next week. Currently have cookies in the oven!
    Reply
    • Jessica says

      October 14, 2016 at 10:27 pm

      I know! But had to try it since easy and pumpkin sway me, and glad I did (as was the rest of the brood)! It was a hit with the right amount of sweetness despite cutting the sugar by nearly a cup. Hope you love it as much as we did, enjoy!
      Reply
  6. Mrs Major Hoff says

    October 14, 2016 at 3:29 pm

    Looks heavenly! I haven't found a gluten free fall dessert that is my favorite yet, but I think this could be a major contender! Thanks!
    Reply
    • Jessica says

      October 14, 2016 at 10:32 pm

      Awww, thanks so much! It was as heavenly as can be because it was delicious and easy, so, so easy! It's become one on the top of my list - ah decisions, decisions! :)
      Reply
  7. Lori says

    October 14, 2016 at 6:08 pm

    I never cared for pumpkin pie. Maybe because it is too dense but I like this lava effect that gives a mushy texture in the middle like a mousse. I'm certainly going to give it a try. This could be a very special Thanksgiving dessert and I love that it is paleo.
    Reply
    • Jessica says

      October 14, 2016 at 10:37 pm

      Oh this would be perfect for Thanksgiving with some vanilla coconut cream (search coconut cream in the search bar) and easy enough to whip up in no time. Paleo yes, but no one would ever know. Enjoy!
      Reply
  8. Justin says

    October 15, 2016 at 8:35 am

    Wish I woke up to this stunning cobbler! Happy to have come across your blog from pinterest picking you in my feed. Beautiful photos and great recipes that I can't believe are so "free" and I mean that in a good way!
    Reply
    • Jessica says

      October 21, 2016 at 10:11 pm

      Yay, so happy you stopped by! Thank you, thank you, hope you get to try some soon!
      Reply
  9. Sarah says

    October 18, 2016 at 4:16 pm

    Made this for my sisters birthday dinner. She loves pumpkin but can't eat gluten, dairy, and egg. Snuck a spoonful before making plates and holy moly is she going to flip for this! It almost tastes like the Starbucks pumpkin cream cheese muffin. I'm not gluten free but definitely making this again! Great recipe instructions too, thanks!
    Reply
    • Jessica says

      October 21, 2016 at 10:17 pm

      Yay, so happy to hear that, thank you for sharing and happy belated birthday to your sister!! It IS pretty dangerous once you dig into it, did I mention that?!
      Reply
  10. Bethany @ athletic avocado says

    October 23, 2016 at 2:15 pm

    OH MY WOW! Is this real life or am I dreaming? This dessert looks incredible and I'm drooling all over these gorgeous pictures! I cannot believe this is paleo! Mind blown!
    Reply
    • Jessica says

      October 25, 2016 at 6:01 pm

      Haha! Real life and dreamy pumpkin heaven! :)
      Reply
  11. Tricia says

    December 14, 2016 at 10:42 am

    Just to be clear: medium casserole dish as in 9x13 inch dish? I can't wait to make this but want to be sure I don't have any mishaps. Looks incredible...thanks!
    Reply
    • Jessica says

      December 14, 2016 at 11:15 am

      Yes, exactly, and a bit deep (about 2-inches). I will make a note of it on the recipe. Enjoy!
      Reply
  12. Dolores says

    January 2, 2017 at 5:43 am

    Hi Jessica, Lauren's recipe on her blog has 3/4 cup sugar to cake portion of that recipe. You have doubled this recipe and added NONE. Then cut sugar mixture for topping considerably again. Is this correct? Or did you forget sweetener ("sugar") in the cake portion. Lauren's recipe DOUBLED as you have it would be 1-1/2 cups (that would be a ridiculous amount for me but would cut in half with sucanat).
    Reply
    • Jessica says

      January 2, 2017 at 8:56 am

      Yes, that's right Dolores. As much as I have a sweet tooth, I felt 1 1/2 cups of sugar in the cake would be excessive, as would the enormous amount of sugar for the topping if I doubled it as originally used. That said, I'm glad I went with less. It has the sweetness a dessert should and delicious without the need for more. I love molasses for its' richness too, but I encourage you to try the recipe without as it may alter the flavor and texture. I have made this cake about 5 times now and everyone agrees there isn't any sweetness missing, hope you give the recipe a try and let me know what you think. :)
      Reply
      • Dolores says

        January 5, 2017 at 7:34 pm

        so if I understand correctly, the original recipe DOUBLED indicates 1-1/2 cups total....and you added none at all in the CAKE PORTION of the recipe except for what's indicated in the topping? Total 6 Tbsp "sugars" in entire recipe? Is this correct? Thank you,
        Reply
        • Jessica says

          January 6, 2017 at 9:02 am

          Dolores, I goofed. Big time. SORRY. I didn't understand your comment until I read through the recipe, which I should have when you last commented but didn't because I know the recipe well since making it many times, BUT now see what you're talking about. I left out the 1/2 cup sugar amount in the CAKE ingredients! My apologies for the confusion. When I replied that I didn't want to use 1 1/2 cups of sugar, I thought you were referring to my reduction of sugar, not that it didn't have any! I called my friend this morning asking how hers' turned out (without sugar in the cake part), she said it was fine but has a mushy, spongy texture. Not what I intended, ugh. It definitely has sugar for taste and for the cake structure. Thank you so much for your persistence, otherwise, I would not have noticed the oversight and who knows how many mushy desserts would have come of it ... added the sugar amount in the recipe!
          Reply
  13. Dolores says

    January 2, 2017 at 5:49 am

    3 Tbsp cane sugar and 3 Tbsp brown sugar in the topping ONLY and none in the cake portion seems like it would not be sweet enough considering the recipe is doubled. I cut sugar by half (or less using sucanat) in all recipes ---but none at all in a doubled recipe has me suspicious there might be an error. Personally, I will add 2-3 tbsp molasses to my cake portion as in all the years I've been baking, molasses to all pumpkin pie (et all) recipes improves it by giving it a deeper richer flavor. Learned from a pumpkin pie recipe off the can of "One Pie" Pumpkin Pie puree years ago when i tried other recipes and wondered why it was tasting flat.
    Reply
  14. Lisa says

    April 13, 2017 at 4:34 am

    I made this last night exactly as listed in the recipe and it was delicious! The sugar content is perfect! I go low sugar wherever I can (my rule is I only make it if there's 1/2 cup of sugar or less), but even my husband who has a mad sweet tooth said it was really good. Kudos!
    Reply
  15. Lgt789@live.com says

    October 13, 2018 at 10:23 pm

    Hmm I tried this tonight to a T. I had to keep baking and baking and baking it because I tried 45 min and cooling and then it was still undercooked. After 1.15 hrs cooking, it’s still liquid and not very sweet. I would probably stick with flour, regular sugar or Splenda and eggs for this reason. Otherwise you need to double the sweetener in it or add a lot of ice cream. It’s a good idea for a base though!
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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