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

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

Ingredients

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  • 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.

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