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+ servings
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.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course 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 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

  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 for up to 4 days in an air-tight container or up to 4 months in the freezer.

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
Keyword gluten free pumpkin coffee cake, gluten free pumpkin streusel cake
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