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!
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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.
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!
Tips For Success
1. Do not use a stand mixer or electric mixer to make this cake. It will overmix your cake batter, leaving you with a dense cake.
2. If you roast your own pumpkin, whip it in a high-speed blender so the pulp is very pureed. This will help you avoid any lumps.
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:
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Step 1: Add your dry ingredients to a large
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.
📢 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.
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
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.
I make this pumpkin coffee cake all year long, but I also love making my classic Gluten Free Coffee Cake!
Frequently Asked Questions:
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 is not to 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 airtight container.
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.
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
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!
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 unsalted butter * see note
- ½ cup non-dairy milk * see note
- 2 large eggs
- 2 teaspoons pure vanilla extract
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
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Instructions
- Preheat the oven to 350º F.
- Add 1 1/2 cups gluten free flour blend, 1/2 cup brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg to a bowl and whisk to blend.
- Add the 3/4 cup pumpkin puree, softened 1/3 cup unsalted butter,1/2 cup non-dairy milk, 2 large eggs, and 2 teaspoons pure vanilla extract 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.
- Add 3/4 cup gluten free flour blend, 1 cup brown sugar, 1 teaspoon ground cinnamon, and 6 tablespoons unsalted butter. 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 1/4 cup 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 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
Hi there. I would like to double this recipe. Would a 9 x 13 casserole dish work for a double recipe? Thank you. This looks really yummy!
Hi Kathy, Yes, you could double this recipe in a 9×13 dish. Enjoy!
Delicious cake! Made for the first time today and everyone approved! Made mine in a bundt pan and it came out perfect! Thanks so much for sharing this recipe!
Yay!! I am so glad you all loved it, Lora. I will have to try it in a bundt pan next.
Yum!! Delicious well balanced in spice. A new fall favorite
I am thrilled you loved this pumpkin cake. Thank you so much, Gayle.
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.
You made my day, Laura. I am so glad you are enjoying my recipes!
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!
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.
Loved this recipe! I used regular lactose free milk and Earth Balance buttery sticks.
I am so glad to hear that lactose free milk works in this recipe. I really appreciate your coming back to let everyone know.
What would you use as substitute for eggs? I’ve developed an egg allergy:(
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.
Love this recipe and have made it twice, but the center doesn’t seem to get cooked enough. Thoughts?
Hi Alice, you can definitely bake it longer. What size pan are you using, and what gluten free flour blend?
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!
I am so glad you loved it. Thank you for coming back to let me know!