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

There’s something undeniably nostalgic about the aroma of pumpkin spice wafting through your kitchen. This Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!) brings together the warm flavors of fall with its moist, tender crumb and sweet streusel topping. It’s perfect for those crisp mornings when you want to indulge without the guilt.

Each bite of this cake tells a story—of cozy gatherings, laughter over coffee, and unforgettable moments with friends and family. I can’t wait to share how you can create your own memories with this delightful recipe for Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!).

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

Gluten-Free Pumpkin Coffee Cake is a delightful twist on the traditional coffee cake, designed for those who embrace vegan or gluten-free lifestyles. This cake is infused with pumpkin puree and warm spices, creating a comforting dessert that is both satisfying and wholesome. The cultural roots of coffee cake can be traced back to Germany, where it’s enjoyed during social gatherings, often paired with a cup of coffee.

With its rich flavors and inviting aroma, this cake embodies the essence of togetherness. It’s a brilliant balance of sweet and spice, ensuring every bite leaves you craving more. This cake is not just gluten-free; it’s also a wonderful choice for anyone seeking refined sugar-free options.

Why You’ll Love This Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!)

• Flavorful Delight: Bursting with pumpkin spice, each slice offers rich autumn flavors that are perfect for any dessert table.
• Healthy Indulgence: Made with wholesome ingredients like coconut sugar and pumpkin puree, it’s a guilt-free treat anyone can enjoy.
• Family Favorite: Its moist texture and sweet streusel topping appeal to both kids and adults, making it a perfect addition to family gatherings.
• Easy to Make: With simple instructions and accessible ingredients, even beginner bakers will find joy in making this cake.

Who It’s For

• Busy Families: This cake offers a quick and easy way to satisfy sweet cravings without compromising on health.
• Health-Conscious Cooks: Perfect for those aiming to reduce refined sugar in their diets while still enjoying a delicious dessert.
• Beginner Bakers: With straightforward steps, this recipe is approachable even for those who are new to baking.
• Vegans and Gluten-Free Eatery Enthusiasts: Everyone can feel included with a dessert that checks all the right boxes.

When to Cook It

• Weeknight Treats: Ideal for a cozy night in when you want to enjoy something special after dinner.
• Holidays & Gatherings: Perfect for Thanksgiving or any fall gathering, impressing family and friends with your baking skills.
• Cozy Mornings: Serve this cake alongside a hot cup of coffee or tea for a delightful breakfast or brunch option.
• Baking with Kids: A fun activity to engage children in the kitchen while creating something delicious together.

How to Make the Perfect Gluten-Free Pumpkin Coffee Cake

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
• 1/4 cup coconut sugar (or brown sugar)
• 1 tablespoon gluten-free all purpose flour
• 1 teaspoon cinnamon
• 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

Step-by-Step Instructions

1. Preheat oven to 350° Fahrenheit and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix together the gluten-free all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a separate medium bowl, whisk together the coconut sugar, milk, melted coconut oil, pumpkin puree, and vanilla extract.
4. Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined. Set the cake batter aside.
5. Add all filling ingredients to a small bowl and mix together.
6. Then, add all streusel topping ingredients to a bowl and mix together until it comes together.
7. Transfer half of the batter to the 8×8-inch baking pan, then evenly pour the filling over the top of the batter.
8. Pour the remaining batter over the filling, then top the whole thing with an even layer of the streusel topping.
9. 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.

For People with Diabetes: Sugar Substitutes

Suitable sugar-free alternatives include stevia, monk fruit, and allulose, which can provide sweetness without raising blood sugar levels. However, it’s wise to avoid using honey or maple syrup, as these options contain high levels of natural sugars.

Tools You’ll Need

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 8×8-inch baking pan
• Parchment paper
• Cooling rack

Top Tips from Well-Known Chefs

• Measure Accurately: Gluten-free baking requires precise measurements to achieve the best texture.
• Room Temperature Ingredients: Ensure your milk, butter, and other ingredients are at room temperature for better blending.
• Don’t Overmix: Gently mix the batter until just combined to avoid a dense cake.
• Storage Magic: Right after baking, let your cake cool completely before wrapping it to retain moisture.

Storing and Reheating Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices in plastic and store in a freezer-friendly bag for up to 3 months.
• Reheating: Gently warm slices in the microwave for 15-30 seconds or enjoy cold.

Common Mistakes to Avoid

• Using Old Ingredients: Check your baking powder and baking soda for freshness to ensure proper rising.
• Inaccurate Flour Measurement: Spoon and level the flour instead of scooping directly to avoid too much flour.
• **Not Preheating: **Make sure your oven is preheated to get that perfect rise and texture.
• Cutting Too Soon: Allow the cake to cool before slicing for the best flavor and texture.

FAQs About Gluten-Free Pumpkin Coffee Cake

• Can I use regular flour instead?
  No, this recipe is specially crafted to be gluten-free.
• Is this cake nut-free?
  It depends on the type of milk you use. Almond milk contains almonds, while oat or coconut milk is nut-free.
• Can I make this a day ahead?
  Yes, it actually tastes even better the next day as the flavors meld together.
• How can I make it more festive?
  Yes, consider adding chopped nuts or dried cranberries for a seasonal twist.
• Can I use pumpkin pie filling instead of puree?
  No, pumpkin pie filling contains added sugar and spices, which will alter the flavor of the cake.

Conclusion: Final Thoughts on Gluten-Free Pumpkin Coffee Cake

I hope you give this Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!) a try. It’s a delightful way to create memories with friends and family while embracing healthier choices. Please share your thoughts in the comments below and let me know how your baking adventure turned out!

Gluten-Free Pumpkin Coffee Cake (Vegan & Refined Sugar-Free)

Print Recipe

Pin Recipe

A nostalgic dessert bringing together the warm flavors of fall with moist pumpkin cake and sweet streusel topping, perfect for cozy mornings and gatherings.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan, Gluten-Free

Ingredients

Scale 1x2x3x

• 2 1/2 cups gluten-free all purpose flour
• 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 almond milk
• 1/3 cup melted coconut oil (or melted butter)
• 1 cup pumpkin puree
• 1 tablespoon vanilla extract
• 1/4 cup coconut sugar (or brown sugar)
• 1 tablespoon gluten-free all purpose flour (for filling)
• 1 teaspoon cinnamon (for filling)
• 1 cup gluten-free all purpose flour (for streusel)
• 1 cup coconut sugar (or brown sugar) (for streusel)
• 1/2 cup softened vegan butter (for streusel)
• 1 teaspoon cinnamon (for streusel)

Instructions

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix together the gluten-free all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a separate medium bowl, whisk together the coconut sugar, almond milk, melted coconut oil, pumpkin puree, and vanilla extract.
4. Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined. Set the cake batter aside.
5. Add all filling ingredients to a small bowl and mix together.
6. Add all streusel topping ingredients to a bowl and mix together until it comes together.
7. Transfer half of the batter to the prepared baking pan, then evenly pour the filling over the top of the batter.
8. Pour the remaining batter over the filling, then top with an even layer of the streusel topping.
9. Bake for 45-50 minutes, or until a toothpick inserted down the center comes out mostly clean. Remove from pan and cool on a wire rack before slicing and serving.

Notes

For sugar substitutes, consider using stevia, monk fruit, or allulose as sugar-free alternatives.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 6g
• Sodium: 350mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Gluten-Free, Vegan, Pumpkin, Coffee Cake, Dessert, Fall Recipes, Healthy Baking