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Home > Recipes > Cakes and Cupcakes

Vegan Gluten Free Pumpkin Coffee Cake Recipe (Healthy)

Published: Sep 28, 2020 · by Demeter | Beaming Baker 143 Comments · As an Amazon Associate I earn from qualifying purchases.

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This vegan gluten free pumpkin coffee cake recipe yields a thick layer of moist, healthy pumpkin cake with a cinnamon sweet, buttery-rich topping. The best gluten free pumpkin dessert—tastes like vegan spice cake & made with healthy ingredients. 

This vegan gluten free pumpkin coffee cake recipe yields a thick layer of moist, healthy pumpkin cake with a cinnamon sweet, buttery-rich topping. The best gluten free pumpkin dessert—tastes like vegan spice cake & made with healthy ingredients. #Pumpkin #Vegan #GlutenFree #Healthy #CoffeeCake | Recipe at BeamingBaker.com

What’s your favorite thing about coffee cake? Mine: it’s decadent, rich texture and amazing crumb topping. What’s your favorite thing about pumpkin cake? Mine: the pumpkin spice, the seasonal everything and the fact that sweet pumpkin treats always hit the spot.

So what would you say if I said I put these two things together? 🙂

YUM-O!!! I mean, I’m just hoping…

Today’s vegan gluten free pumpkin coffee cake is the best thing since sliced bread—if sliced bread tasted like dessert and if it could make you more pleased than a peach during fall (and every other season).

Okay, it’s obviously no competition! 😉 So without further ado, we’re gonna hop into how to make pumpkin coffee cake, how to serve pumpkin coffee cake and more!

This vegan gluten free pumpkin coffee cake recipe yields a thick layer of moist, healthy pumpkin cake with a cinnamon sweet, buttery-rich topping. The best gluten free pumpkin dessert—tastes like vegan spice cake & made with healthy ingredients. #Pumpkin #Vegan #GlutenFree #Healthy #CoffeeCake | Recipe at BeamingBaker.com

How to Make Gluten Free Pumpkin Coffee Cake

Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.

Make the streusel. Add all streusel ingredients to a small bowl and stir until well incorporated.

Make the pumpkin cake. Add all wet ingredients into a large bowl and whisk together until well incorporated: pumpkin, coconut oil, coconut sugar, maple syrup, flax egg and vanilla.

Add the dry ingredients to the large bowl: oat flour, almond meal, baking soda, baking powder, spices and salt. Whisk until fully incorporated and no flour patches remain.

Pour pumpkin cake batter evenly into the prepared pan. Use a rubber spatula to smooth batter into an even layer. Sprinkle streusel over batter.

Bake for about 35 minutes.

Cool, slice and enjoy the best vegan gluten free pumpkin coffee cake ever!

For a different twist on coffee cake, try my Vegan Gluten Free Banana Bread Coffee Cake Recipe.

A thick layer of vegan pumpkin spice cake topped with crunchy, buttery, cinnamon-sweet pecan topping—all made with healthy, vegan gluten free ingredients. Perfectly spiced, perfectly nice (tasting). 😉

This vegan gluten free pumpkin coffee cake recipe yields a thick layer of moist, healthy pumpkin cake with a cinnamon sweet, buttery-rich topping. The best gluten free pumpkin dessert—tastes like vegan spice cake & made with healthy ingredients. #Pumpkin #Vegan #GlutenFree #Healthy #CoffeeCake | Recipe at BeamingBaker.com

How to Serve Pumpkin Coffee Cake

With ice cream. Serve pumpkin coffee cake with your favorite vegan ice cream. I recommend vanilla ice cream. 😉

Warm and fresh, as is. No frills, no bevs, no ice cream. Serve pumpkin coffee cake as is and enjoy.

With a cup of hot coffee. Perhaps nothing goes better with coffee cake than… you guessed it, coffee! Or tea. 😉

Or altogether, now. Serve fresh out of the oven (after cooling for beautiful slicing of course), with a side of ice cream and a fresh cup of coffee for the best treat ever.

>>RELATED: Vegan Chocolate Ganache Cupcakes | Pumpkin Cocktail

This vegan gluten free pumpkin coffee cake recipe yields a thick layer of moist, healthy pumpkin cake with a cinnamon sweet, buttery-rich topping. The best gluten free pumpkin dessert—tastes like vegan spice cake & made with healthy ingredients. #Pumpkin #Vegan #GlutenFree #Healthy #CoffeeCake | Recipe at BeamingBaker.com

Recommended Tools for the Best Vegan Gluten Free Pumpkin Coffee Cake

Here are a few of my favorite pieces of kitchen equipment and ingredients to use when making this vegan pumpkin coffee cake.

  • 4 Event Timer – Seriously one of my favorite kitchen tools EVER. This super cool timer helps you keep track of 4 different events at once! I love using it to keep track of bake time, cool time in pan, cool time on rack, and bake time for my second recipe.
  • 8-inch Square Baking Pan – A truly wonderful pan that I’ve used hundreds of times, if not thousands. 
  • Unbleached Parchment Paper – I love how this parchment paper makes clean up a breeze. And it keeps the pumpkin coffee cake from sticking to the pan!
  • Vegan Gluten Free Pantry Staples: Unblanched Almond Meal | Gluten Free Oat Flour | Organic Pumpkin Puree | Coconut Sugar | Coconut Oil | Pure Maple Syrup | Ground Flaxseed

Vegan Coffee Cake + Healthy Pumpkin Cake = Best GF Breakfast ever! I mean, whenever we can sneak dessert in for breakfast is a good day, ya know? Wishing you all the good days you and your loved ones most definitely deserve… and…

Sending you all my love and maybe even a dove, xo Demeter ❤️

☀ Click below to Pin ☀

This vegan gluten free pumpkin coffee cake recipe yields a thick layer of moist, healthy pumpkin cake with a cinnamon sweet, buttery-rich topping. The best gluten free pumpkin dessert—tastes like vegan spice cake & made with healthy ingredients. #Pumpkin #Vegan #GlutenFree #Healthy #CoffeeCake | Recipe at BeamingBaker.com

📸 Did you make this vegan gluten free pumpkin coffee cake recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

More Irresistible Pumpkin Desserts!

  • One Bowl Gluten Free Vegan Pumpkin Bread
  • Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars
  • Vegan Pumpkin Pie Smoothie
  • Gluten Free Pumpkin Chocolate Chip Muffins
  • Gluten Free Vegan Pumpkin Chocolate Chip Cookies
  • Gluten Free Pumpkin Bread Recipe
  • Healthy Pumpkin Spice Granola Bars
  • Pumpkin Chocolate Chip Bars
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Easy Gluten Free Vegan Pumpkin Coffee Cake Recipe (V, GF): a thick layer of moist pumpkin coffee cake with a cinnamon sweet, buttery-rich topping. Made with healthy, whole ingredients. #Vegan #GlutenFree #CoffeeCake #Pumpkin #VeganBaking #CleanEating #Fall #PumpkinSpice | Recipe at BeamingBaker.com

Vegan Gluten Free Pumpkin Coffee Cake Recipe (Healthy)


★★★★★

5 from 47 reviews

  • Author: Demeter | Beaming Baker
  • Total Time: 1 hour
  • Yield: 12-16 bars 1x
  • Diet: Vegan
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Description

This vegan gluten free pumpkin coffee cake recipe yields a thick layer of moist, healthy pumpkin cake with a cinnamon sweet, buttery-rich topping. The best gluten free pumpkin dessert—tastes like vegan spice cake & made with healthy ingredients.


Ingredients

Scale

Streusel

  • 3 ½ tablespoons gluten free oat flour
  • 3 ½ tablespoons coconut oil, melted
  • ¼ cup coconut sugar
  • ½ cup pecans, chopped
  • ¼ teaspoon ground cinnamon

Wet Ingredients

  • 1 cup 100% pure pumpkin puree
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons coconut sugar
  • ¼ cup + 2 tablespoons pure maple syrup
  • 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground, not coarse*
  • ½ cup almond meal
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon**
  • ½ teaspoon ground cloves**
  • ½ teaspoon ground nutmeg**
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. Make the streusel: Add Streusel ingredients to a small bowl. Using a fork, stir and fold until well incorporated. Set aside.
  3. Make the pumpkin cake: Add all the Wet Ingredients to a large bowl: pumpkin, coconut oil, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  4. Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, spices and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be very thick—do not add any additional liquids.
  5. Pour batter evenly into prepared pan. Using a rubber spatula, spread into an even layer. Sprinkle streusel over pumpkin batter.
  6. Bake for 30-40 minutes. Mine took 35 minutes. Test for doneness by sticking a toothpick into the center of the cake. The toothpick will come out clean when the cake is done.
  7. Allow to cool in pan placed on a cooling rack for about 30 minutes. Pinch parchment paper and lift cake out of pan and transfer directly to cooling rack to cool completely, about 1-3 hours. Slice and enjoy! Storing instructions below.

Adapted from my Gluten Free Vegan Pumpkin Bread.

More Vegan Gluten Free Pumpkin Recipes You’ll Love

  • Healthy Pumpkin Pie Overnight Oats Recipe (Vegan, GF)
  • Vegan Pumpkin Muffins
  • Easy Vegan Pumpkin Bread (GF)

Equipment

Organic Pumpkin Puree

Buy Now →

Almond Meal 13 oz

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Chef's Knife

Chef’s Knife

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Notes

Where to Buy Ingredients: Unblanched Almond Meal | Gluten Free Oat Flour or try Homemade Oat Flour | Organic Pumpkin Puree | Coconut Sugar | Coconut Oil | Pure Maple Syrup | Ground Flaxseed

A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.

**You may substitute all of these spices with 2 teaspoons pumpkin pie spice.

Storage Notes: Cool completely, then store in an airtight container for up to 1 week at room temperature in a cool, dark environment. If stored in the refrigerator, topping will harden. Allow to soften at room temperature before enjoying, if desired.

Freezing Notes: This coffee cake freezes well. Slice first, then store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30-40 minutes.

Recommended Tools: Baking Pan (8-inch) | 4oz Prep Bowls | Mixing Bowls | My Favorite Knife | 4 Event Timer | Unbleached Parchment Paper

  • Prep Time: 25 min
  • Cook Time: 35 min
  • Category: Breakfast, Dessert, Snacks
  • Method: Bake
  • Cuisine: American

Keywords: vegan gluten free pumpkin coffee cake, vegan pumpkin cake

Did you make this recipe?

Tried this recipe? Share a pic and tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

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  1. Paulina says

    October 22, 2022

    I’m intolerant to wheat, dairy and coconut. What’s a good substitute for coconut sugar?
    Monk fruit and brown sugar blend maybe?

    Thank you!

    Reply
    • Demeter | Beaming Baker says

      October 25, 2022

      Hi Paulina! I haven’t tried it myself, but brown sugar (or possibly a blend like you mentioned) should work fine here. Just know that some blends will give different results, depending on the brand. If you try either out, I’d love to hear how it turns out. Hope this helps! 🙂

      Reply
  2. Lisa C says

    June 1, 2022

    It all began with a can of pumpkin just staring at me on an hot day in June – what to do but find a GF vegan pumpkin recipe, of course! Admittedly, I can’t help but play with ingredients from the get-go: I subbed coconut oil for coconut butter in the streusel and reduced the oil in the cake by subbing half with applesauce. Even subbed half the oat flour in the cake for some GF flour blend and some quinoa flour I just bought. I then went all in by doubling the streusel and making 1-1/2 x the cake. Using a slightly larger baking dish (8 x 11), I spread 1/2 the batter, topped it with streusel, then poured the remaining batter on top with the extra streusel. OH MY GOODY-NESS, was it ever fantastic! Can’t wait to make this during pumpkin season, bring it to a potluck, make a bundt cake, muffins, whatever, because we’re keeping this first batch to ourselves! 😉

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 7, 2022

      There’s really nothing like a pumpkin treat in June, is there, Lisa? 🙂 I’m so happy all the subs worked for you, especially the flour subs. Here’s to many more pumpkin deliciousness all year round! 😄

      Reply
  3. Amy says

    February 21, 2022

    Very yummy and low enough in sugar that it doesn’t trigger my sugar addiction. Will def make again!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 22, 2022

      Haha perfect! I’m so glad you enjoyed it, Amy!

      Reply
  4. Liv says

    October 15, 2021

    Delish! You can’t tell it’s vegan or gluten free which is HUGE. 🙂
    For subs, FYI: Hazelnut meal works in place of almond meal perfectly!
    Thanks for another great recipe Demeter.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 18, 2021

      Yes, exactly!! 😉 Thanks for letting me know how it turned out for you, Liv. 🙂 I also super appreciate you noting the sub–many will find that helpful. P.S. You’re too sweet & I so appreciate you. Can’t wait to see what you try next!

      Reply
  5. Jessica says

    October 4, 2021

    Hi! Looks delicious. Do you have calorie count for this recipe?

    Reply
    • Demeter | Beaming Baker says

      October 18, 2021

      Hi Jessica! I just got it added to the recipe. 🙂

      Reply
  6. Village Vox says

    March 27, 2021

    This is one of my FAVORITE go-to recipes! And one of my all-time favorite Beaming Baker treats! I have made it many times and find it perfect as-is, but being the hobby GF baker that I am, I enjoy tinkering with it a bit. And I’m happy to report (as other reviewers have) that it is very tinkerable (hmmm … not sure if that’s a word). Sometimes I replace part of the coconut oil in the wet ingredients with applesauce. I have also reduced the coconut sugar and maple syrup a bit and replaced with stevia. But my favorite tweak is to reduce the salt in the dry ingredients and put it in the streusel topping. YUM! I love to get that salty “bite,” and it’s not missed one bit in the cake section. Thank you, dear lovely baker, for sharing the best of your kitchen with the world!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 29, 2021

      Thank you so much!!! Omigosh, if tinkerable isn’t a word, then let’s make it one! 😉 So much fun reading about your kitchen experiments. Happy baking to you, my fellow dear lovely baker!! Sending you big hugs.

      Reply
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