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!

Two slices of gluten free pumpkin coffee cake on white plates.

If there is one pumpkin recipe on the blog you have to make, this is it. Nobody can tell it is gluten free, and this cake is so light and fluffy that 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 one of my all-time favorites:

  • This cake is so fluffy and light! This cake almost melts in your mouth!
  • My new pumpkin coffee cake recipe screams fall flavors. It is festive and makes a great addition to brunch or breakfast.
  • The whole family will love it!

Another fabulous recipe! My husband (not GF) really likes a good cinnamon crumb coffee cake, he said this was delicious. The top crumb sugar layer is amazing, especially with pecans. The spice mix in the batter is perfect. Thank you.”

laura, blog comment

Allergen Information:

This homemade pumpkin coffee cake is gluten-free, soy-free, and oat-free. You can make it dairy-free by using dairy-free butter. You can also make it nut-free by omitting the pecans in the streusel topping. To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.

Photos of the pumpkin coffee cake ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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. See the Substitutions section below for a gum-free option.
  • Baking Powder (not shown in the photo) – Use aluminum-free.
  • Butter – Use unsalted butter. For dairy-free, see the Substutions section below.
  • Eggs – Size Large
  • Non-Dairy Milk – I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk. You can also use regular 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. I have over 50 gluten-free cake recipes on the blog for you to make!

I have lots of helpful gluten-free baking tips and a cake troubleshooting guide if you need more help.

Step-By-Step Photos and Directions:

Photos of making the pumpkin coffee cake steps 1 and 2.

Step 1: Add your dry ingredients to a large mixing bowl and whisk to blend.

Step 2: Add the wet ingredients to a smaller bowl and whisk to blend.

Photos of making the pumpkin coffee cake steps 3 and 2.

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.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Photos of making the pumpkin coffee cake steps 5 and 6.

Step 5: Spread the cake batter into a greased 8×8 pan. I like to use this gluten-free baking spray. NOTE: PAM Baking Spray is NOT gluten-free!

Step 6: Mix the crumb topping in a mixing bowl and use a pastry blender to cut in the cold butter.

Pouring the pecans over the cake batter.

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 on a cooling rack, then serve.

An 8x8 pan with a baked pumpkin coffee cake in it.

I make this pumpkin coffee cake all year long, but I also love making my classic Gluten Free Coffee Cake!

Frequently Asked Questions:

Can you use pumpkin pie filling?

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.

How do you keep this gluten free pumpkin streusel cake fluffy?

The secret to a fluffy pumpkin cake is not to overmix the batter. I never use an electric mixer when baking gluten free cakes.

How long will this cake keep fresh?

This cake should keep fresh for up to 4 days in the refrigerator. Store in an airtight container.

Can you freeze this pumpkin cake?

You can easily freeze this pumpkin cake. I like to wrap it in plastic wrap and then move it into a zip-style freezer bag. Try to press as much air out of the bag as possible.

Slices of pumpkin coffee cake in rows.

More Gluten Free Cake Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Two slices of pumpkin coffee cake on white plates.

Gluten Free Pumpkin Coffee Cake

Sandi Gaertner
A decadent light and fluffy gluten free pumpkin coffee cake with a thick streusel topping.
5 from 14 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 316 kcal

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
  • cup unsalted 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 unsalted 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 8×8 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

  1. 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.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter and substitute oil for the butter in the cake mix.
  4. 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.
  5. I recommend pumpkin puree. Do not use pumpkin pie filling.
  6. Do not use a standing/electric mixer, or it will overmix your batter.
  7. This cake will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 316kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mgSodium: 213mgPotassium: 142mgFiber: 3gSugar: 29gVitamin A: 2774IUVitamin C: 1mgCalcium: 82mgIron: 2mg
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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.

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Recipe Rating




12 Comments

  1. 5 stars
    Another fabulous recipe! My husband (not GF) really likes a good cinnamon crumb coffee cake, he said this was delicious. The top crumb sugar layer is amazing, especially with pecans. The spice mix in the batter is perfect. Thank you. I found your blog last year when I was looking for a GF spritz cookie recipe. Your spritz recipe is perfect, worked better than our traditional recipe. I’ve made many of your recipes in the past year. Thank you for all your research and explanations.

  2. 5 stars
    I made this yesterday to have for Thanksgiving breakfast. I should have taken a picture but it didn’t make it to breakfast! My husband, who jokes about my GF food, ate it heartily and thoroughly enjoyed it. This is one of the best coffee cake recipes that I have made. The mix of pumpkin and spices is perfect. I’m new to your website but every recipe I have made has been amazing! I also thought that it made up easily. I did have to cook it quite a bit longer, maybe 10-15 minutes, but it didn’t overcook and again, was fabulous. Thank you for all the work you put into these recipes for us!

    1. I am so glad you loved this cake. I love your husband loved it too. I hope you try more of my recipes! If your cake needed to bake longer, that is fine. Baking time can vary by pan depth, material (glass vs metal vs casserole dish), etc. Thank you.

    1. Hi Tracy, I haven’t tested any egg replacers in this recipe. I have used Bob’s Egg Replacer in a muffin recipe and it worked well…if you try it in this recipe, please let me know how it turned out.

  3. 5 stars
    This coffee cake is so good. I used Bob Mills 1 to 1 flour. It raised up so nicely! Of course I pinned this recipe to my Pinterest. You should too!