Fall is in the air, and you know what that means – it’s pumpkin spice season! But don’t worry, we’ve got your back with a scrumptious Gluten-Free Pumpkin Coffee Cake recipe that’s not just gluten-free but also vegan and refined sugar-free. So, grab your apron, a pumpkin spice latte, and let’s dive right into this autumn treat.

What You’ll Need to Make Gluten-Free Pumpkin Coffee Cake
Gluten-Free All-Purpose Flour: To keep it gluten-free, we’ll be using a gluten-free all-purpose flour blend. Make sure it’s labeled as such to avoid any unwanted gluten surprises. I use and recommend this Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
Coconut Sugar or Brown Sugar: Sweeten things up with a touch of coconut sugar or brown sugar. These options add that wonderful caramel flavor we all crave in coffee cake.
Pumpkin Puree: Our star ingredient! Go for the canned pumpkin puree or whip up some homemade pumpkin puree for that authentic fall flavor.
Cinnamon: Spice things up with a generous pinch of cinnamon. It’s the secret ingredient that’ll make your kitchen smell like a cozy pumpkin spice haven.

Tips and Tricks
- The Perfect Flour Mix: When using gluten-free flour, it’s crucial to get the right texture. Mix your gluten-free flour with a bit of xanthan gum to help with binding and structure. Typically, 1/2 teaspoon per cup of flour should do the trick.
- Pumpkin Magic: If you want your coffee cake to be extra pumpkin-y, add a touch of pumpkin pie spice in addition to the cinnamon. Nutmeg, cloves, and allspice will give it that unmistakable autumn flavor.
- Say No to Overbaking: One of the biggest gluten-free baking pitfalls is overbaking. Keep an eye on your coffee cake and use the toothpick test. Insert a toothpick into the center, and if it comes out with just a few moist crumbs, your cake is ready. Overbaking can make it dry.

Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!)
Equipment
- 1 large bowl
- 1 medium bowl
- 1 small bowl
- 1 9×9-inch baking pan
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
For the filling:
- 1/4 cup coconut sugar or brown sugar
- 1 tablespoon gluten-free all purpose flour
- 1 teaspoon cinnamon
For the streusel topping:
- 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
Instructions
- Preheat oven to 350° Fahrenheit and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix together the gluten-free all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate medium bowl, whisk together the coconut sugar, milk, melted coconut oil, pumpkin puree, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined. Set the cake batter aside.
- Add all filling ingredients to a small bowl and mix together.
- Then, add all streusel topping ingredients to a bowl and mix together until it comes together.
- Transfer half of the batter to the 8×8-inch baking pan, then evenly pour the filling over the top of the batter.
- Pour the remaining batter over the filling, then top the whole thing with an even layer on the streusel topping.
- Bake for 45-50 minutes, or until a toothpick inserted down the center of the cake comes out mostly clean. Remove from pan and cool on a wire cooling rack before slicing and serving.
Video
Notes
Nutrition
There you have it, folks! A delightful Gluten-Free Pumpkin Coffee Cake recipe that’s not only gluten-free but also vegan and refined sugar-free. With the warmth of cinnamon and the cozy embrace of pumpkin, this coffee cake will have your taste buds doing the autumn dance.
So, whether you’re gluten-sensitive, vegan, or simply looking for a healthier treat, this coffee cake has got you covered. Happy baking, and enjoy the flavors of fall in every bite!
4 Comments
The Real Person!
Hi I’m really excited to make this recipe, I’m just wondering if it would work with normal all-purpose flour instead of gluten free flour ?
The Real Person!
Sure will! I’ve actually had others use regular all-purpose flour and they all say it turns out great. 🙂
The Real Person!
Can I use monk fruit instead of the coconut sugar?
The Real Person!
Hmm I can’t say for sure since I haven’t tested that out myself yet. But I’d recommend only using monk fruit in the cake batter, and sticking with coconut sugar or brown sugar in the streusel topping. Or, you can leave out the streusel topping altogether if you’d like to cut down on sugar entirely!