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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.
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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 9x9-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 8x8-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 8x8-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