If you are looking for the best gluten free cake, you need to try my gluten free pumpkin coffee cake recipe. This is hands down the fluffiest, most decadent cake ever! It is topped with a thick streusel topping and it is the ultimate fall dessert! Make it in only 40 minutes!
Jump to:
If there is one pumpkin recipe on the blog you just have to make, this is it. Nobody can tell it is gluten free and this cake is so light and fluffy, it is hard to resist.
This cake is freezable, so you can have a slice anytime! If you are a pumpkin fanatic like me, you will want to try all of my delicious gluten free pumpkin recipes!
Why this pumpkin coffee cake is great:
Here are just a few reasons why you must make this gluten free pumpkin coffee cake:
- It is so fluffy and light! This cake almost melts in your mouth!
- This cake is easy to make dairy-free and nut-free, making it great for those with additional food allergies.
- Pumpkin adds some nutrition to this cake.
- The whole family will love it!
Ingredient notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
- Non-dairy milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Pumpkin puree - Do not use canned pumpkin pie filling.
You may also love my homemade Gluten Free Pumpkin Cupcakes with a Cinnamon Buttercream Frosting, or this easy Gluten Free Pumpkin Bundt Cake.
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend.
Step 2: Add the wet ingredients to a smaller bowl and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Mix the wet and dry ingredients together into a cake batter. I never use an electric or standing mixer when making gluten free cake...they tend to overmix your cake batter.
HINT: To keep this gluten free pumpkin spice cake light and fluffy, mix the wet and dry ingredients until they are just barely mixed.
Step 5: Spread the cake batter into a greased 8x8 pan.
Step 6: Mix the crumb topping and use a pastry blender to cut in the cold butter.
Step 7: Sprinkle the crumb streusel topping over the cake batter then sprinkle the chopped pecans over the crumb topping.
Step 8: Bake this gluten free pumpkin streusel cake for 25-30 minutes until done.
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
Step 9: Allow the cake to cool then serve.
I make this pumpkin coffee cake all year long, but I also love making my classic Gluten Free Coffee Cake too!
Tips and Recipe FAQ:
Unfortunately, you can't use pumpkin pie filling in this recipe. Pumpkin pie filling is already sweetened and spiced and using it would ruin the subtle flavors of this cake.
The secret to a fluffy pumpkin cake it to not overmix the batter. I never use an electric mixer when baking gluten free cakes.
This cake should keep fresh for up to 4 days in the refrigerator. Store in an air-tight container.
You can easily freeze this pumpkin cake. I like to wrap it in plastic wrap then move it into a zip-style freezer bag. Try to press as much air out of the bag as possible.
More gluten free cake recipes:
- Moist Gluten Free Honey Cake
- Gluten Free Lemon Poppy Seed Cake
- Classic (and the best ever) Gluten Free Chocolate Cake
- Gluten Free Sponge Cake
Recipe
Gluten Free Pumpkin Coffee Cake
Ingredients
For the Cake:
- 1 ½ cups gluten free flour blend * see notes
- ½ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ cup pumpkin puree * see note
- ⅓ cup butter * see note
- ½ cup non-dairy milk * see note
- 2 eggs size large
- 2 teaspoons vanilla
For the Streusel Topping:
- ¾ cup gluten free flour blend
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons butter cold
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350º F.
- Add your dry ingredients to a bowl and whisk to blend.
- Add the wet ingredients to a smaller bowl and whisk to blend.
- Pour the wet ingredients into the dry ingredients.
- Mix the wet and dry ingredients together into a cake batter. I never use an electric or standing mixer when making gluten free cake...they tend to overmix your cake batter.
- Spread the cake batter into a greased 8x8 pan.
- Mix the crumb topping and use a pastry blender to cut in the cold butter. It will look like it is filled with small crumbs when it is blended.
- Sprinkle the crumb streusel topping over the cake batter then sprinkle the chopped pecans over the crumb topping.
- Bake this gluten free pumpkin streusel cake for 25-30 minutes until done.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- Cool and enjoy!
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and substitute oil for the butter in the cake mix.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk. To make this gluten free spice cake nut-free, omit the pecans and use non-dairy nut-free milk.
- I recommend pumpkin puree. Do not use pumpkin pie filling.
- Do not use a standing/electric mixer or it will overmix your batter.
- This cake will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon desserts e-cookbook!)
Leave a Reply