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

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close-up image of gluten-free pumpkin coffee cake

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.

gluten-free pumpkin coffee cake on a baking sheet with milk on the side

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.

overhead image of gluten-free pumpkin coffee cake on a baking sheet

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.
close-up image of gluten-free pumpkin coffee cake
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
Cook Time: 45 minutes
Total Time: 1 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.

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!

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    30 Minutes or Less

    3-Ingredient S’mores Dip

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    graham cracker being dipped into s'more dip

    Super quick and easy 3-ingredient s’mores dip! Melty chocolate and gooey marshmallows, served with graham crackers. Throw together this simple dessert in just 10 minutes!

    overhead image of s'mores dip with graham crackers and mini marshmallows on the side.

    What You’ll Need to Make S’mores Dip

    Chocolate Chips – Either chocolate chips or a chopped chocolate bar will work here! Layer your chocolate at the bottom of a baking pan, then top with marshmallows. After baking, the chocolate chips will be perfectly melty and delicious.

    Marshmallows – I used mini marshmallows in my s’mores dip, but large marshmallows work just as well. Arrange the marshmallows on top of the chocolate chips before baking. Then, bake until the marshmallows are perfectly toasted and golden brown.

    Graham Crackers – Serve your s’more dip with graham crackers on the side. Or, if graham crackers aren’t really your thing, serve it with whatever you’d like! For a healthier option, try fresh strawberries and apple slices. I also love serving my dip with these Simple Mills Honey Sweet Thins – they’re gluten-free!

    graham cracker being dipped into s'mores dip

    Tips and Tricks

    • Like a more well-done s’more? Then bake this dessert dip for a few extra minutes, or until the marshmallows are toasted to your liking.
    • Jazz up this recipe for your next holiday party! Making s’mores dip for fourth of July? Add a small handful of red, white, and blue sprinkles to the top of your dip right before serving.
    • Store leftover s’mores dip covered, at room temperature, for up to one week. To reheat, simply add back into the oven according to the recipe instructions.
    s'mores dip in a small cast iron skillet.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For a vegan s’more dip, use vegan chocolate chips and vegan marshmallows.

    Make it Gluten-Free: Use your favorite gluten-free graham crackers in this recipe.

    graham cracker being dipped into s'more dip
    5 from 1 vote

    3-Ingredient S’mores Dip

    Super quick and easy 3-ingredient s’mores dip! Melty chocolate and gooey marshmallows, served with graham crackers. Throw together this simple dessert in just 10 minutes!
    Print Pin Rate
    Prep Time: 2 minutes
    Cook Time: 5 minutes
    Total Time: 7 minutes
    Servings: 8 servings

    Ingredients

    • 1 1/2 cups chocolate chips
    • 20 large marshmallows, or 2 cups mini marshmallows
    • graham crackers, for serving

    Instructions

    • Preheat oven to 450° Fahrenheit and lightly grease an 8-inch baking pan or cast iron skillet.
    • Spread chocolate chips in an even layer in the bottom of the pan, then arrange marshmallows on top of the chocolate chips.
    • Bake for 5-7 minutes, or until marshmallows are toasted to your liking. Remove and let cool for 5 minutes before serving with graham crackers.

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    3-Ingredient Oreo Mug Cake

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    overhead image of oreo mug cake with a scoop of vanilla ice cream on top.

    The easiest Oreo mug cake, made with just 3 ingredients in 1 minute! This tiktok recipe went viral for a reason – because it’s so damn good. Whip up this fast and simple personal cake anytime you’re craving something sweet and delicious!

    spoon scooping order mug cake out of a mug

    What You’ll Need to Make Oreo Mug Cake

    Oreos – I used gluten-free Oreos, but any Oreo will work! Have fun with this recipe, and use your favorite Oreo cookies. Double stuffed, golden, mint, etc. – all will taste delicious!

    Milk – I used non-dairy milk, but just like the Oreos, any kind of milk will do!

    Baking Powder – A little bit of baking powder gives this Oreo mug cake it’s cake-like texture. You can make the mug cake without it, but I wouldn’t recommend it. Just 1/4 teaspoon of this pantry-staple ingredient is all you’ll need.

    overhead image of oreo mug cake with vanilla ice cream on top and milk on the side.

    Tips and Tricks

    • Throw in any mix-ins you’d like! For a double chocolate mug cake, add in a tablespoon of mini chocolate chips. Or, if you’re feeling celebratory, a small handful of rainbow sprinkles are always a fun addition.
    • Top this Oreo mug cake with whatever you’d like. A scoop of ice cream, a dollop of whipped cream, or an extra crushed Oreo all taste incredible atop this personal cake!
    • Make sure you use a microwave-safe mug for this recipe! Not all mugs can be heated in the microwave. To check if your mug is safe to use, flip it over and check the bottom for the words “microwave safe.” If it doesn’t state that it’s microwave safe, it’s probably best to avoid using it in this recipe.
    oreo mug cake with milk on the side.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For a vegan Oreo mug cake, simply use non-dairy milk in this recipe. Also, just so you know, all Oreos are actually completely vegan!

    Make it Gluten-Free: Use gluten-free Oreos for a gluten-free mug cake!

    overhead image of oreo mug cake with a scoop of vanilla ice cream on top.
    4.75 from 4 votes

    3-Ingredient Oreo Mug Cake

    The easiest Oreo mug cake, made with just 3 ingredients in 1 minute! This tiktok recipe went viral for a reason – because it’s so damn good. Whip up this fast and simple oreo mug cake anytime you’re craving something sweet and delicious!
    Print Pin Rate
    Prep Time: 1 minute
    Cook Time: 1 minute
    Total Time: 2 minutes
    Servings: 1 serving

    Ingredients

    • 5 Oreos
    • 3 tablespoons milk
    • 1/4 teaspoon baking powder

    Instructions

    • In a large microwave-safe mug, mash together 4 of the Oreos and milk, until you achieve a cake batter-like texture.
    • Add in the baking powder and stir to combine.
    • Microwave on high for 1 minute, then break off large chunks from the extra Oreo and place those on top of your mug cake. Top with vanilla ice cream and/or whipped cream, then enjoy warm!

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    3-Ingredient Vegan Hot Chocolate Dip

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    overhead image of vegan hot chocolate dip in a bowl with graham cracker, mini marshmallows, and chopped chocolate on the side.

    Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!

    close-up image of vegan hot chocolate dip.

    What You’ll Need to Make Vegan Hot Chocolate Dip

    Vegan Whipped Cream – If not vegan, feel free to use regular ole’ whipped cream instead. However, I used Truwhip’s Vegan Whipped Topping and it tastes just like the real thing. I’ve also tested this recipe with So Delicious cocowhip, and it turned out fabulous! Or, for a healthier option, feel free to make a homemade coconut whipped cream. To do this, whip together the coconut cream (not the liquid part) from two cans of full-fat coconut milk with either a hand or stand mixer until light and fluffy. If taking this option, I recommend adding in at least 3 tablespoons of sugar to help sweeten this dessert dip!

    Unsweetened Cocoa Powder – It’s super important to use unsweetened cocoa powder in this vegan hot chocolate dip recipe. If sweetened, you risk an overly sweet dip. Therefore, check the baking aisle at your grocery store for an unsweetened cocoa powder, such as this Hershey’s one.

    Vanilla Extract – A splash of vanilla extract is the finishing touch to this vegan dessert recipe! It brings the hot chocolate flavor together, and is seriously so good.

    vegan hot chocolate dip in a bowl with graham crackers.

    Tips and Tricks

    • Don’t over-mix your dip! An over-mixed dip will turn runny, and lose its fluffiness. Simply stir until everything’s incorporated, then enjoy!
    • Feel free to prepare this vegan hot chocolate dip in advance! To do this, store in an airtight container in either the freezer for up to 2 months, or the fridge for up to 4 days. If freezing, simply transfer to the fridge a few hours before serving to thaw, then give it a quick stir.
    • Serve this chocolatey dessert dip however you’d like! I love mine with graham crackers and fresh strawberries. Though chocolate chip cookies, teddy grahams, apple slices, or even marshmallows all make for great dippers!
    graham cracker being dipped into vegan hot chocolate dip.

    Adjust This Recipe to Your Dietary Needs

    Make it Paleo: For a paleo version, make a homemade coconut whipped cream and sweeten with either coconut sugar or a splash of maple syrup – YUM!

    overhead image of vegan hot chocolate dip in a bowl with graham cracker, mini marshmallows, and chopped chocolate on the side.
    5 from 1 vote

    Vegan Hot Chocolate Dip

    Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 12 servings

    Ingredients

    • 8 ounces vegan whipped cream
    • 3 tablespoons unsweetened cocoa powder
    • 1-3 tablespoons sugar, optional depending on how sweet you’d like it
    • 1/2 teaspoon vanilla extract

    Instructions

    • Add all ingredients to a bowl, then whisk together until combined.
    • Serve with graham crackers, animal crackers, marshmallows, strawberries, apple slices, Oreos, etc.

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Gluten-Free Cornbread with Honey Butter

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    gluten-free cornbread with milk on the side.

    This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

    overhead image of gluten-free cornbread with honey butter on the side.

    One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.

    While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!

    honey being drizzled over stacked gluten-free cornbread

    What You Need To Make Gluten-Free Cornbread with Honey Butter

    Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.

    Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!

    Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.

    gluten-free cornbread with a bite taken out

    Adjust This Recipe To Your Diet

    • Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
    • Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
    • Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
    gluten-free cornbread with milk on the side.
    4.38 from 8 votes

    Gluten-Free Cornbread with Honey Butter

    This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 9 servings

    Ingredients

    For the cornbread:

    • 1 cup cornmeal
    • 1 cup almond flour
    • 1/2 cup tapioca flour
    • 1/4 cup coconut sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup non-dairy milk
    • 1 egg, see Notes
    • 1/4 cup coconut oil, melted

    For the honey butter:

    • 1/4 cup dairy-free butter, softened
    • 1/4 cup honey, see Notes

    Instructions

    • Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
    • Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
    • Add in the almond milk, egg, and melted coconut oil then mix until well combined.
    • Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
    • While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.

    Notes

  • Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
  • Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.

    • Nutrition

    Calories: 300kcal

    More Gluten-Free Recipes You NEED To Make

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