Pumpkin Coffee Cake

Why Make This Recipe

This Gluten-Free Pumpkin Coffee Cake is a delightful treat that everyone can enjoy. It’s perfect for breakfast, brunch, or a sweet afternoon snack. The cake is not only gluten-free and vegan, but it is also refined sugar-free. The combination of pumpkin and warm spices creates a cozy flavor that celebrates the fall season. Plus, it is easy to make and can be enjoyed by those who follow a gluten-free or plant-based lifestyle.

How to Make Gluten-Free Pumpkin Coffee Cake

Ingredients

• 2 1/2 cups gluten-free all-purpose flour (see Notes)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup coconut sugar (or brown sugar)
• 1 cup milk (I used almond milk)
• 1/3 cup melted coconut oil (or melted butter)
• 1 cup pumpkin puree
• 1 tablespoon vanilla extract
• 1/4 cup coconut sugar (or brown sugar)
• 1 tablespoon gluten-free all-purpose flour
• 1 teaspoon cinnamon
• 1 cup gluten-free all-purpose flour
• 1 cup coconut sugar (or brown sugar)
• 1/2 cup softened butter (I used vegan butter)
• 1 teaspoon cinnamon

Directions

1. Preheat your oven to 350° Fahrenheit and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix together the gluten-free all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a separate medium bowl, whisk together the coconut sugar, milk, melted coconut oil, pumpkin puree, and vanilla extract.
4. Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined. Set the cake batter aside.
5. Add all filling ingredients to a small bowl and mix together.
6. Then, add all streusel topping ingredients to a bowl and mix together until it comes together.
7. Transfer half of the batter to the prepared baking pan, then evenly pour the filling over the top of the batter.
8. Pour the remaining batter over the filling, then top the whole thing with a layer of the streusel topping.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from the pan and cool on a wire cooling rack before slicing and serving.

How to Serve Gluten-Free Pumpkin Coffee Cake

This coffee cake is best served warm. You can enjoy it plain or with a sprinkle of powdered sugar on top. Pair it with a cup of coffee or tea for a delightful treat. For an extra indulgence, consider adding a dollop of dairy-free whipped cream or a scoop of dairy-free ice cream.

How to Store Gluten-Free Pumpkin Coffee Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the refrigerator for up to a week. You can also freeze slices of the cake. Just wrap each slice tightly in plastic wrap and then foil, and they will stay fresh for up to three months.

Tips to Make Gluten-Free Pumpkin Coffee Cake

• Make sure to measure your flour properly by spooning it into the measuring cup and leveling it off with a knife.
• For added flavor, try adding chopped nuts or chocolate chips to the batter.
• Allow the cake to cool completely before slicing for cleaner pieces.

Variation

If you want to change things up, you can add a swirl of nut butter into the batter before baking. You can also substitute the pumpkin puree with applesauce for a different taste.

FAQs

Can I use regular flour instead of gluten-free flour?

No, this recipe is specifically formulated for gluten-free flour. Using regular flour will not work for this gluten-free cake.

Can I use a different milk alternative?

Yes! You can use any plant-based milk such as soy, oat, or coconut milk instead of almond milk.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out mostly clean, your cake is done. If it has wet batter on it, continue baking for a few more minutes.

Gluten-Free Pumpkin Coffee Cake

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• Author: ikramnihad
• Total Time: 65 minutes
• Yield: 9 servings 1x
• Diet: Vegan, Gluten-Free

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Description

A delightful gluten-free and vegan pumpkin coffee cake perfect for breakfast or a sweet snack.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups gluten-free all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup coconut sugar (or brown sugar)
• 1 cup almond milk
• 1/3 cup melted coconut oil (or melted butter)
• 1 cup pumpkin puree
• 1 tablespoon vanilla extract
• 1/4 cup coconut sugar (or brown sugar)
• 1 tablespoon gluten-free all-purpose flour
• 1 teaspoon cinnamon
• 1 cup gluten-free all-purpose flour
• 1/2 cup softened vegan butter
• 1 teaspoon cinnamon

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Instructions

1. Preheat your oven to 350° Fahrenheit and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix together the gluten-free all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a separate medium bowl, whisk together the coconut sugar, almond milk, melted coconut oil, pumpkin puree, and vanilla extract.
4. Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined. Set the cake batter aside.
5. Add all filling ingredients to a small bowl and mix together.
6. Add all streusel topping ingredients to a bowl and mix until it comes together.
7. Transfer half of the batter to the prepared baking pan, then evenly pour the filling over the top of the batter.
8. Pour the remaining batter over the filling, then top with a layer of the streusel topping.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from the pan and cool on a wire rack before slicing and serving.

Notes

For added flavor, try adding chopped nuts or chocolate chips to the batter. Allow the cake to cool completely before slicing for cleaner pieces.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 15g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: pumpkin coffee cake, gluten-free cake, vegan dessert, fall recipes, coffee cake