Jump to Recipe Print RecipeAs the leaves change colors and the air turns crisp, I find myself drawn to the warm, cozy flavors of fall. That’s where my Gluten-Free Pumpkin Coffee Cake comes in—a delightful blend of seasonal pumpkin and spicy cinnamon, crafted to be vegan and refined sugar-free. This cake is not just a tasty treat; it’s a nourishing delight that pairs beautifully with your morning coffee or as an afternoon indulgence. Plus, it’s a breeze to whip up, making it perfect for both seasoned bakers and kitchen novices alike. Trust me, the inviting aroma that fills your home while it bakes is pure magic. Are you ready to add a touch of autumn to your dessert table? Why is Pumpkin Coffee Cake a Must-Try? Irresistible Flavor: This Gluten-Free Vegan Pumpkin Coffee Cake combines the rich taste of pumpkin with warm spices, creating an aroma that evokes the essence of fall. Health-Friendly: Being refined sugar-free and vegan, it’s perfect for those mindful of their dietary choices while still offering a delicious indulgence. Easy to Make: With simple instructions, you can have this comforting cake in no time, making it great for both busy mornings or impromptu gatherings. Versatile Treat: Enjoy it with your morning coffee, as a dessert, or even a snack! Pair it with a dollop of whipped coconut cream for an extra touch. Crowd-Pleaser: This cake is sure to impress! The rich flavors and moist texture mean that it will be a hit at any gathering, just like my Zucchini Coffee Cake or Honey Cheesecake Salted for those who love a variety of treats. Pumpkin Coffee Cake Ingredients For the Cake Gluten-Free All-Purpose Flour – Provides structure without gluten; make sure it has xanthan gum or add 1.5 teaspoons if not. Baking Powder – Essential for a light, airy texture as it helps the cake rise. Baking Soda – Works with the acidity of the ingredients for perfect leavening. Pumpkin Pie Spice – Adds a warm, comforting flavor; can also be substituted with individual spices like cinnamon, nutmeg, and ginger. Salt – A small amount enhances the overall flavor, balancing the sweetness. Coconut Sugar or Brown Sugar – Sweetens the cake naturally, bringing depth of flavor; coconut sugar can be swapped with other granular sweeteners in a pinch. Almond Milk (or any plant-based milk) – Adds the necessary moisture; feel free to use your favorite non-dairy milk variety. Melted Coconut Oil or Vegan Butter – Provides richness and moisture; regular butter can be used if you’re not avoiding dairy. Pumpkin Puree – The star of the show that contributes both flavor and moisture; opt for canned or homemade. Vanilla Extract – For an aromatic touch and added flavor depth. For the Filling Coconut Sugar or Brown Sugar – Acts as the sweetener to harmonize the filling’s flavors. Gluten-Free All-Purpose Flour – Thickens the filling for the perfect consistency. Cinnamon – Enhances the warmth and spice in the filling mix. For the Streusel Topping Gluten-Free All-Purpose Flour – Acts as the base for a delicate crumb topping. Coconut Sugar or Brown Sugar – Sweetens and adds a touch of caramel flavor to the topping. Vegan Butter – Provides richness in the crumb topping to ensure it’s indulgent. Cinnamon – Adds that warm, spiced essence that ties everything together beautifully. Step-by-Step Instructions for Gluten-Free Pumpkin Coffee Cake Step 1: Preheat Oven Begin by preheating your oven to 350°F (175°C). While it warms up, prepare an 8×8-inch baking pan by lining the bottom with parchment paper. This ensures easy removal of your delicious gluten-free pumpkin coffee cake once it’s baked to perfection. Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together your gluten-free all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Combine these dry ingredients thoroughly to ensure even distribution of the leavening agents and spices, which will help your cake rise beautifully and infuse it with flavor. Step 3: Combine Wet Ingredients In a separate medium-sized bowl, whisk together the coconut sugar, almond milk, melted coconut oil, pumpkin puree, and vanilla extract until smooth. The mixture should be creamy and well-blended, as this wet mix will enrich your pumpkin coffee cake and help create that moist texture you desire. Step 4: Combine Batter Gradually pour the wet mixture into the dry ingredients, gently stirring until they are just combined. Be careful not to overmix at this stage; a few lumps are perfectly fine. This step is crucial for achieving the right texture in your gluten-free pumpkin coffee cake, which should remain light and airy. Step 5: Prepare Filling In a small bowl, prepare the filling by mixing together coconut sugar, gluten-free flour, and cinnamon. Stir the mixture until all ingredients are well combined, creating a sweet and spiced layer that will sit perfectly between the cake batter, enhancing the flavors of your pumpkin coffee cake. Step 6: Prepare Streusel In another bowl, combine the gluten-free all-purpose flour, coconut sugar, vegan butter, and cinnamon for the streusel topping. Mix these ingredients until you achieve a crumbly consistency. This topping adds a delightful crunch and warmth to your already inviting cake, making every bite a treat. Step 7: Layer Cake Pour half of the pumpkin coffee cake batter into the prepared pan, spreading it evenly. Next, sprinkle the filling over this layer, followed by the remaining batter. Finally, spoon the crumbly streusel topping across the surface, ensuring an even coverage for a beautifully golden crunchy top once it bakes. Step 8: Bake Carefully place your cake in the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean, with a few moist crumbs clinging to it. Let the cake cool in the pan for a while; this allows flavors to meld and makes for easy slicing. Storage Tips for Pumpkin Coffee Cake Room Temperature: Keep pumpkin coffee cake in an airtight container at room temperature for up to 2 days to maintain its flavor and moisture. Fridge: For longer storage, refrigerate the cake in an airtight container for up to 1 week, ensuring it stays fresh and delicious. Freezer: To preserve the cake, freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw in the fridge overnight before enjoying. Reheating: For the best taste, reheat slices in the microwave for 10-15 seconds or enjoy cold with a warm beverage—perfect for cozy fall mornings! Pumpkin Coffee Cake Variations & Substitutions Feel free to customize this delicious cake with fun twists and substitutions that cater to your taste! Applesauce Swap: Replace pumpkin puree with applesauce for a fruitier, lighter take on the classic recipe. The result is a cake with a subtle sweetness that still holds moisture beautifully. Natural Sweeteners: Use maple syrup or agave in place of coconut or brown sugar for a natural sweetening option. Just reduce the amount of liquid in the recipe slightly, ensuring a delightful, moist cake with earthy undertones. Add Nuts: For a crunchy texture, mix in chopped walnuts or pecans into the batter. The nuts add a delightful crunch that contrasts perfectly with the soft cake while enhancing the autumnal flavors. Chocolate Delight: Toss in a handful of vegan chocolate chips into the batter for a rich, chocolatey twist. This addition will create a beautiful balance between the spices and sweet chocolate flavors. Spice it Up: Feeling adventurous? Add an extra pinch of cayenne pepper or some fresh ginger to the batter for a subtle kick. This twist will warm you up from the inside out—perfect for chilly mornings! Different Dairy-Free Milk: Substitute almond milk with oat milk or coconut milk for a creamier texture. Each milk alternative provides a different flavor profile, so choose one that resonates with your palate. Fragrant Citrus Zest: Add some grated orange or lemon zest to the batter for a refreshing citrus note. The hint of citrus will brighten the flavors and add a pleasant layer of complexity. Seasonal Fruit Topper: Top your cake with sliced apples or pears before baking for a delicious fruity finish. They will caramelize beautifully in the oven, adding an elegant touch to your cozy fall treat. Make this Pumpkin Coffee Cake your own or explore alongside my other delightful recipes like Blueberry Cake Donuts and Red Velvet Cake for more seasonal sweetness! Enjoy experimenting! What to Serve with Gluten-Free Pumpkin Coffee Cake? As the aroma of warm spices fills your home, let’s create a delightful meal that complements your cozy pumpkin coffee cake. Crispy Apples: Freshly sliced apples add a refreshing crunch and sweetness that balance the cake’s spices perfectly. Whipped Coconut Cream: A fluffy dollop of this vegan cream adds a luxurious touch, enhancing the cake’s moist texture while keeping it dairy-free. Maple Syrup Drizzle: A gentle drizzle of pure maple syrup on top creates a sweet finish that harmonizes beautifully with pumpkin flavors. Fresh Coffee or Chai Tea: Serve alongside your favorite warm beverage for the ultimate fall experience. The spices in chai pair wonderfully with cinnamon notes in the cake. Roasted Pecans: Crunchy, toasted pecans add a savory contrast that enhances the cake’s soft, tender crumb while providing a little extra flavor kick. Cinnamon-Infused Almond Milk: A warm glass of spiced almond milk is perfect for dunking. It’s both creamy and aromatic, elevating each bite of the cake. Pumpkin Spice Latte: This seasonal favorite echoes the cake’s flavors and provides a lovely, warming drink option that cozy autumn mornings call for. Dark Chocolate Squares: A few squares of dark chocolate offer a rich contrast—just the right indulgence to enhance the cake’s sweetness without overpowering it. Caramelized Bananas: Their warm, golden sweetness and soft texture provide an irresistible pairing that feels warm and luxurious alongside the cake. Expert Tips for Pumpkin Coffee Cake Use Quality Flour: Ensure your gluten-free all-purpose flour blend contains xanthan gum for the ideal texture; if not, add 1.5 teaspoons separately. Don’t Overmix: When combining the wet and dry ingredients, mix until just incorporated—overmixing can lead to a dense cake. Cool for Slicing: Allow your pumpkin coffee cake to cool completely in the pan before slicing; this helps maintain its shape and texture. Enhance with Glaze: For an added touch of sweetness, drizzle a simple glaze made from powdered sugar and almond milk over the cooled cake. Store Properly: Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week to retain moisture and freshness. Make Ahead Options These Gluten-Free Pumpkin Coffee Cakes are a busy cook’s dream! You can prepare the batter and filling up to 24 hours in advance, keeping them covered in the refrigerator to maintain freshness. Simply mix the dry ingredients, whisk the wet ingredients, and combine them without baking. You can also prepare the streusel topping ahead of time—just store it in an airtight container in the fridge. When you’re ready to bake, pour half the batter into your pan, layer the filling and remaining batter, then sprinkle the streusel on top before placing it in the oven. This method saves valuable time on busy mornings while still giving you a delicious, homemade pumpkin coffee cake! Gluten-Free Pumpkin Coffee Cake Recipe FAQs What type of gluten-free flour should I use? For the best results, choose a gluten-free all-purpose flour that includes xanthan gum. If your blend doesn’t contain it, add 1.5 teaspoons of xanthan gum to ensure your pumpkin coffee cake rises properly and has a good texture. How long can I store the pumpkin coffee cake? You can keep your gluten-free pumpkin coffee cake in an airtight container at room temperature for up to 2 days. If you want to store it longer, place it in the refrigerator, where it will stay fresh for up to a week. Can I freeze pumpkin coffee cake? Absolutely! To freeze, wrap the cooled slices tightly in plastic wrap and then again in foil. This will protect them from freezer burn and keep them delicious for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator. What should I do if my cake is too dense? If you find your cake is dense, it could be from overmixing the batter. Be sure to mix until just combined, leaving a few lumps, which helps maintain the cake’s lightness. Also, make sure the baking powder and baking soda are fresh, as these leavening agents are key to a fluffy texture. Are there any allergy considerations for this recipe? While this pumpkin coffee cake is gluten-free and vegan, be mindful of personal allergies, especially if someone has nut allergies. You can substitute almond milk with any non-dairy milk, such as oat or soy milk, to keep it safe for those with nut sensitivities. Always double-check ingredient labels to ensure they meet dietary needs. Moist Pumpkin Coffee Cake for Cozy Fall Mornings No ratings yet A delightful Gluten-Free Pumpkin Coffee Cake, perfect for fall mornings, combining seasonal flavors and healthy ingredients. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 50 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 8 slicesCourse: DessertCuisine: VeganCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups Gluten-Free All-Purpose Flour Ensure it has xanthan gum or add 1.5 teaspoons if not.2 teaspoons Baking Powder Essential for a light, airy texture.1 teaspoon Baking Soda Works with acidity for perfect leavening.2 teaspoons Pumpkin Pie Spice Can substitute with individual spices (cinnamon, nutmeg, ginger).1 teaspoon Salt Enhances overall flavor.1 cup Coconut Sugar or Brown Sugar Sweetens the cake naturally.1 cup Almond Milk Use your favorite non-dairy milk.1/2 cup Melted Coconut Oil or Vegan Butter1 cup Pumpkin Puree Can use canned or homemade.1 teaspoon Vanilla ExtractFor the Filling1/2 cup Coconut Sugar or Brown Sugar2 tablespoons Gluten-Free All-Purpose Flour1 teaspoon CinnamonFor the Streusel Topping1/2 cup Gluten-Free All-Purpose Flour1/2 cup Coconut Sugar or Brown Sugar1/4 cup Vegan Butter1 teaspoon Cinnamon Equipment Mixing bowlswhiskBaking PanOven Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by lining it with parchment paper.In a large mixing bowl, whisk together gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.In a separate bowl, combine coconut sugar, almond milk, melted coconut oil, pumpkin puree, and vanilla extract until smooth.Gently stir the wet mixture into the dry ingredients until just combined.For the filling, mix together the coconut sugar, gluten-free flour, and cinnamon until well combined.For the streusel topping, combine gluten-free flour, coconut sugar, vegan butter, and cinnamon until crumbly.Layer half the cake batter in the pan, add the filling, and finish with the remaining batter and streusel topping.Bake for 45-50 minutes until a toothpick comes out mostly clean, then cool before slicing. Nutrition Serving: 1slicesCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesAllow the cake to cool completely in the pan for proper slicing. Store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. Tried this recipe?Let us know how it was!
