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Pumpkin Coffee Cake

Moist Pumpkin Coffee Cake for Cozy Fall Mornings

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A delightful Gluten-Free Pumpkin Coffee Cake, perfect for fall mornings, combining seasonal flavors and healthy ingredients.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 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 Butter
  • 1 cup Pumpkin Puree Can use canned or homemade.
  • 1 teaspoon Vanilla Extract
For the Filling
  • 1/2 cup Coconut Sugar or Brown Sugar
  • 2 tablespoons Gluten-Free All-Purpose Flour
  • 1 teaspoon Cinnamon
For the Streusel Topping
  • 1/2 cup Gluten-Free All-Purpose Flour
  • 1/2 cup Coconut Sugar or Brown Sugar
  • 1/4 cup Vegan Butter
  • 1 teaspoon Cinnamon

Equipment

  • Mixing bowls
  • whisk
  • Baking Pan
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by lining it with parchment paper.
  2. In a large mixing bowl, whisk together gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a separate bowl, combine coconut sugar, almond milk, melted coconut oil, pumpkin puree, and vanilla extract until smooth.
  4. Gently stir the wet mixture into the dry ingredients until just combined.
  5. For the filling, mix together the coconut sugar, gluten-free flour, and cinnamon until well combined.
  6. For the streusel topping, combine gluten-free flour, coconut sugar, vegan butter, and cinnamon until crumbly.
  7. Layer half the cake batter in the pan, add the filling, and finish with the remaining batter and streusel topping.
  8. 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

Notes

Allow 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.

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