Fall is here, and that means it’s time for my Gluten-Free Pumpkin Spice Coffee Cake Recipe! This delightful cake is perfect for cozy family gatherings. I remember one Thanksgiving when my son, Jake, insisted on helping me bake, and we ended up with flour everywhere. But the laughter we shared while making a mess was worth it, and this cake turned out to be a hit. Let’s dive into how to make pumpkin coffee cake that everyone will love!
Table of Contents
Why You’ll Love It
- It’s gluten-free, so everyone can enjoy it.
- The streusel topping adds a delightful crunch.
- Perfect for Thanksgiving dessert ideas or any fall gathering.
- It’s dairy-free, making it suitable for various diets.
Pure Comfort
This cake is pure comfort food. The warm spices and pumpkin flavor create a cozy atmosphere, making it a great treat for chilly days. Plus, the aroma while it bakes is simply irresistible!
What You Need
- 1 cup 1 cup gluten-free all-purpose flour (120 g) – Use a blend that contains xanthan gum for best results.
- 1 cup 1 cup almond flour (96 g) – You can substitute with oat flour if needed.
- 1 tsp 1 tsp baking powder – Make sure it’s gluten-free.
- 1/2 tsp 1/2 tsp baking soda – This helps the cake rise.
- 1 tsp 1 tsp pumpkin pie spice – Or use a mix of cinnamon and nutmeg.
- 1/2 tsp 1/2 tsp salt – Balances the sweetness.
- 1/2 cup 1/2 cup coconut sugar (100 g) – Brown sugar can be used as a substitute.
- 1/2 cup 1/2 cup unsweetened applesauce (120 g) – This keeps the cake moist.
- 1/2 cup 1/2 cup dairy-free milk (120 ml) – Almond or oat milk works well.
- 1 tsp 1 tsp vanilla extract – Adds a lovely flavor.
- 1/2 cup 1/2 cup chopped pecans (60 g) – Optional, for extra crunch.
- 1/4 cup 1/4 cup brown sugar (50 g) – For the streusel topping.
- 1/4 cup 1/4 cup gluten-free oats (30 g) – Adds texture to the topping.
- 1/4 cup 1/4 cup coconut oil, melted (60 ml) – Can substitute with vegetable oil.
Time to Cook
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: You can make this cake a day in advance.
Steps to Make It
- Preheat your oven to 350 °F (175 °C). Grease an 8-inch square baking pan. The warm oven will help the cake rise beautifully.
- In a large bowl, mix the gluten-free flour, almond flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir until well combined. The mixture should have a nice, even color.
- In another bowl, whisk together the coconut sugar, applesauce, dairy-free milk, and vanilla extract. Make sure everything is well blended; it should be smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. The batter should be thick and slightly lumpy.
- Fold in the chopped pecans if you’re using them. This adds a lovely crunch to the cake. The batter will smell amazing already!
- In a small bowl, combine the brown sugar, gluten-free oats, and melted coconut oil for the streusel topping. Mix until crumbly; it should resemble wet sand.
- Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping generously over the batter. It should look inviting and delicious.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. The top should be lightly golden and fragrant.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This will help it set and make it easier to slice.
Make It Perfect
- For a sweeter cake, add a bit more coconut sugar to the batter.
- If you don’t have coconut oil, any neutral oil will do.
- Letting the cake cool completely will make it easier to cut into squares.
- Pair this cake with a cup of coffee or tea for a perfect afternoon treat.
Mix It Up
- Add chocolate chips for a sweet twist.
- Use walnuts instead of pecans for a different flavor.
- Try adding dried cranberries for a tart contrast.
Perfect Partners
- Serve with whipped coconut cream for a dairy-free topping.
- Pair with a warm cup of spiced chai for a cozy afternoon.
- Enjoy with vanilla ice cream for a delightful dessert.
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FAQs
Can I make this cake ahead of time?
Yes, you can make it a day in advance and store it covered at room temperature.
How do I store leftovers?
Keep leftovers in an airtight container at room temperature for up to three days.
Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to three months.
What can I substitute for almond flour?
You can use oat flour or sunflower seed flour as alternatives.
Is this cake suitable for Thanksgiving?
Definitely! It’s a fantastic Thanksgiving dessert idea that everyone will love.
Conclusion
This Gluten-Free Pumpkin Spice Coffee Cake Recipe is sure to become a family favorite. With its delicious flavors and comforting textures, it’s the perfect treat for any fall gathering. So, gather your loved ones and enjoy this delightful pumpkin spice coffee cake together!
Gluten-Free Pumpkin Spice Coffee Cake Recipe
This Gluten-Free Pumpkin Spice Coffee Cake is a delightful treat perfect for fall gatherings. With warm spices and a crunchy streusel topping, it’s a family favorite that everyone can enjoy.
Equipment
- 8-inch square baking pan
- Large bowl
- small bowl
- Whisk
Ingredients
Gluten-Free Pumpkin Spice Coffee Cake
- 1 cup gluten-free all-purpose flour Use a blend that contains xanthan gum for best results.
- 1 cup almond flour You can substitute with oat flour if needed.
- 1 tsp baking powder Make sure it’s gluten-free.
- 1/2 tsp baking soda This helps the cake rise.
- 1 tsp pumpkin pie spice Or use a mix of cinnamon and nutmeg.
- 1/2 tsp salt Balances the sweetness.
- 1/2 cup coconut sugar Brown sugar can be used as a substitute.
- 1/2 cup unsweetened applesauce This keeps the cake moist.
- 1/2 cup dairy-free milk Almond or oat milk works well.
- 1 tsp vanilla extract Adds a lovely flavor.
- 1/2 cup chopped pecans Optional, for extra crunch.
- 1/4 cup brown sugar For the streusel topping.
- 1/4 cup gluten-free oats Adds texture to the topping.
- 1/4 cup coconut oil, melted Can substitute with vegetable oil.
Instructions
- Preheat your oven to 350 °F (175 °C). Grease an 8-inch square baking pan. The warm oven will help the cake rise beautifully.
- In a large bowl, mix the gluten-free flour, almond flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir until well combined. The mixture should have a nice, even color.
- In another bowl, whisk together the coconut sugar, applesauce, dairy-free milk, and vanilla extract. Make sure everything is well blended; it should be smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. The batter should be thick and slightly lumpy.
- Fold in the chopped pecans if you’re using them. This adds a lovely crunch to the cake. The batter will smell amazing already!
- In a small bowl, combine the brown sugar, gluten-free oats, and melted coconut oil for the streusel topping. Mix until crumbly; it should resemble wet sand.
- Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping generously over the batter. It should look inviting and delicious.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. The top should be lightly golden and fragrant.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This will help it set and make it easier to slice.
Notes
For more recipes, follow me on Facebook and Pinterest.