Description
Tender, spiced, and topped with cinnamon streusel, this gluten-free pumpkin coffee cake is vegan and refined sugar-free. It bakes soft and moist with a sweet crunch on top.
Ingredients
Dry
2 1/2 cups gluten-free all-purpose flour (with xanthan gum; if not, add 1.5 tsp xanthan gum)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 cup coconut sugar or brown sugar
Wet
1 cup pumpkin puree
1 cup almond milk or other dairy-free milk
1/3 cup melted coconut oil or melted vegan butter
1 tbsp vanilla extract
Filling
1/4 cup coconut or brown sugar
1 tbsp gluten-free flour
1 tsp cinnamon
Streusel
1 cup gluten-free all-purpose flour
1 cup coconut or brown sugar
1/2 cup softened vegan butter
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment.
2. Whisk dry ingredients in a large bowl.
3. Whisk pumpkin, milk, melted oil, and vanilla in a medium bowl.
4. Stir wet into dry until just combined. Do not overmix.
5. Make the filling and streusel in separate bowls.
6. Spread half the batter in the pan, add filling, add remaining batter, and top with streusel.
7. Bake 45 to 50 minutes until a toothpick comes out mostly clean.
8. Cool fully on a wire rack before slicing.
Notes
Use a flour blend that includes xanthan gum or add 1.5 tsp.
Check at 45 minutes to avoid overbaking.
Add a pinch of nutmeg, cloves, or allspice for more fall flavor.
Store covered at room temperature for 3 days or freeze slices for 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Thanksgiving Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 272
- Sugar: 26 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 2.5 g
- Cholesterol: 0 mg