Name: Gluten-Free Pumpkin Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 ½ cups gluten-free all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 tablespoon pumpkin pie spice; ½ teaspoon salt; 1 cup coconut sugar (or brown sugar); 1 cup almond milk (or oat/soy milk); ⅓ cup melted coconut oil (or butter); 1 cup pumpkin puree; 1 tablespoon vanilla extract; ¼ cup coconut sugar (for filling); 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 (for streusel); ½ cup softened vegan butter (or regular butter); 1 teaspoon cinnamon (for streusel)

Description

A delightful gluten-free pumpkin coffee cake that’s vegan and refined sugar-free, perfect for autumn gatherings.

Ingredients

Scale

2 ½ cups gluten-free all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 cup coconut sugar (or brown sugar)
1 cup almond milk (or oat/soy milk)
⅓ cup melted coconut oil (or butter)
1 cup pumpkin puree
1 tablespoon vanilla extract
¼ cup coconut sugar (for filling)
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 (for streusel)
½ cup softened vegan butter (or regular butter)
1 teaspoon cinnamon (for streusel)

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Instructions

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a medium bowl, whisk together the coconut sugar, almond milk, melted coconut oil, pumpkin puree, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined.
In a small bowl, combine the filling ingredients: coconut sugar, gluten-free flour, and cinnamon.
In another bowl, mix the streusel ingredients until crumbly.
Pour half of the pumpkin batter into the prepared pan. Spread the filling over it and top with the remaining batter. Sprinkle the streusel mixture on top.
Bake for 45-50 minutes or until a toothpick comes out mostly clean. Let it cool for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best flavor, use fresh spices and ensure room temperature ingredients. Store leftovers in an airtight container.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 10g
Sodium: 300mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg