Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!)

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.

4.34 from 6 votes

Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!)

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.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 16 servings

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

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.

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 44g | Protein: 2.5g | Fat: 10g | Sugar: 26g

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!