morning glory coffee cake with lemony greek yogurt icing {gluten free}
INGREDIENTS
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preheat oven to 350 degrees F. ~
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1 and 1/2 cups brown sugar
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4 large eggs
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1/4 cup olive oil
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1/4 cup butter or virgin coconut oil
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1 cup pure pumpkin puree or pumpkin butter
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2 teaspoons bourbon vanilla extract (I used Trader Joe’s)
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1 cup gluten free all-purpose flour
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1 cup quinoa flour
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2 teaspoons baking soda
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2 teaspoons baking powder
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1 teaspoon cinnamon
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1 teaspoon pumpkin pie or apple pie spice
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1/2 teaspoon ginger
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1/2 teaspoon nutmeg
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1/4 teaspoon ground cloves
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1 and 1/2 cups grated carrot
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1 cup grated coconut
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1/2 cups raisins, sultanas or craisins for the lemony greek yogurt icing:
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1 cup powdered sugar
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1 Tablespoon greek yogurt
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1 Tablespoon lemon juice
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zest of one lemon
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