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!)
Course: DessertDifficulty: Medium16
servings15
minutes45
minutes1
hourFall 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.
Ingredients
3 cups gluten-free all purpose flour, see Notes
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger, optional
1/2 teaspoon salt
1 cup coconut sugar, or brown sugar
3/4 cup milk (I used almond milk)
1/2 cup butter, melted (I used vegan 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 butter, softened (I used vegan butter)
1 teaspoon cinnamon
Directions
- 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, cinnamon, nutmeg, allspice, ground ginger, and salt.
- In a separate medium bowl, whisk together the sugar, milk, melted butter, 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.
Recipe Video
Notes
- Gluten-Free All Purpose Flour: Make sure you’re gluten-free flour contains xanthan gum for this recipe! If it doesn’t, then add 1 1/2 teaspoons of xanthan gum in with the dry ingredients.
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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!
