Description
A cozy, gluten-free and vegan pumpkin coffee cake layered with a cinnamon-sugar filling and topped with a golden, crunchy streusel. Perfectly spiced and wonderfully moist—your new favorite fall bake.
Ingredients
Dry Ingredients:
1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
Wet Ingredients:
1 cup pumpkin puree
1/2 cup coconut sugar (or brown sugar)
1/3 cup almond milk (or other non-dairy milk)
1/3 cup melted coconut oil (or vegan butter)
1 teaspoon vanilla extract
Filling:
2 tablespoons gluten-free flour
3 tablespoons coconut sugar
1/2 teaspoon cinnamon
Streusel Topping:
1/3 cup gluten-free flour
3 tablespoons coconut sugar
2 tablespoons vegan butter or coconut oil
1/2 teaspoon cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
3. In a separate bowl, whisk together pumpkin puree, coconut sugar, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
5. In a small bowl, mix the filling ingredients: gluten-free flour, coconut sugar, and cinnamon. Set aside.
6. In another bowl, make the streusel by combining gluten-free flour, coconut sugar, vegan butter, and cinnamon. Mix until crumbly.
7. Spread half of the cake batter into the prepared pan and smooth it out evenly.
8. Sprinkle the cinnamon-sugar filling over the batter to create an even layer.
9. Pour the remaining batter over the filling and spread it gently to cover.
10. Top the cake with the streusel mixture, distributing it evenly across the surface.
11. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean.
12. Remove from oven and allow the cake to cool in the pan for 20 minutes on a wire rack.
13. Use the parchment to lift the cake out of the pan, then slice into 16 squares and serve.
Notes
Make sure your gluten-free flour blend includes xanthan gum for best texture.
Use pure pumpkin puree—not pumpkin pie filling—for proper moisture and flavor.
The cake is naturally sweetened with coconut sugar, but brown sugar can be substituted.
Feel free to add chopped pecans or walnuts to the streusel for extra crunch.
Store leftovers in an airtight container at room temperature for up to 3 days.