Pumpkin Coffee Cake – Gluten-Free, Vegan

I absolutely love pumpkin desserts and this gluten-free and vegan Pumpkin Coffee Cake has to be at the very top of the list of favorites!  The pumpkin and spice flavor from the cake with the streusel topping just can’t be beaten!

Anyone else totally obsessed with all things pumpkin? I honestly cannot get enough!

Fall is my favorite season and I think that’s partly because I feel like I’m magically granted permission to put pumpkin in everything!

This pumpkin coffee cake is SOO delicious! To come up with this recipe, I took different elements from my pumpkin caramel poke cake, cinnamon roll cake, and apple crumble muffins recipes.

The combo is seriously magical and I cannot get over how amazing this pumpkin coffee cake turned out! The first official day of Fall is tomorrow and I’ve already made this cake 4 times this year.

So let’s talk about how you make this amazing cake!

GLUTEN FREE AND VEGAN PUMPKIN COFFEE CAKE INGREDIENTS:

For the Pumpkin Cake:

• 1 cup (170g) gluten free all purpose flour (I use “Better Batter”)
• 1 cup (115g) gluten free oat flour (or sorghum flour)
• 1/2 cup coconut sugar (or brown sugar)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum (omit if your glutenfree flour already contains xanthan gum)
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 3/4 cup pumpkin purée 
• 3/4 cup dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
• 1/2 cup maple syrup
• 1/4 cup avocado oil (coconut oil works as well)
• 1 tsp vanilla

Cinnamon Sugar Filling:

• 1/4 cup vegan butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
• 1/3 cup coconut sugar (or brown sugar)
• 1 tsp cinnamon

Crumble Topping:

• 1/3 cup coconut sugar, packed (or brown sugar)
• 1 tsp cinnamon
• 1/4 cup vegan butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
• 2/3 cup gluten free all purpose flour (I use “Better Batter“)

Icing:

• 3/4 cup powdered sugar or substitute (I use “Swerve” powdered sweetener)
• 1–2 tbsp dairy free milk (I use “So Delicious Unsweetened Coconut Milk”)

HOW TO MAKE GLUTEN-FREE PUMPKIN COFFEE CAKE:

1. Preheat oven to 350°F.  Grease a round 9-inch cake pan. I recommend this springform pan so you can remove the cake from the pan without the crumble topping falling off.
2. In a small bowl, combine all of the crumble topping ingredients except for the flour.  Stir to combine.
3. Use a rubber spatula to mix in the flour.  The topping should be thick and crumbly.  Place the crumble in the fridge for later.
4. In a large bowl, sift together gluten free all-purpose flour, oat flour, coconut sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and xanthan gum (if your flour doesn’t contain it).
5. Add the pumpkin puree, dairy free milk, maple syrup, avocado oil, and vanilla to the bowl and stir until combined.
6. Pour the cake batter into the prepared baking dish. 
7. Add all of the cinnamon sugar filling ingredients to a small bowl and stir to combine.
8. Spoon the filling mixture over the cake and use a knife to swirl the filling throughout the cake. 
9. Add the crumble topping evenly over the top of the cake.
10. Bake for 45-50 minutes or until a toothpick comes out clean.
11. To make the icing, just combine the icing ingredients in a small bowl and mix. Add more powdered sugar or milk to get your desired consistency. Allow the cake to cool and optionally remove it from the pan (only recommended if using a springform pan). Then drizzle the icing over the cake. 

♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥

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LOOKING FOR MORE GLUTEN-FREE PUMPKIN RECIPES? CHECK OUT SOME OF MY FAVORITES BELOW!