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Vegan Gluten Free Pumpkin Coffee Cake Recipe (Healthy)

Published: Sep 28, 2020 · by Demeter | Beaming Baker 139 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

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 Gluten Free 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
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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 46 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

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© 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. Thank you for supporting Beaming Baker.

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Filed Under: Breakfast, Cakes and Cupcakes, Dairy-Free Recipes, Dessert, Egg-Free, Featured Recipes, Gluten Free Recipes, Healthy Fall Recipes, Healthy Holiday Recipes, Healthy Quick Breads, Healthy Snacks, Method, Oven Recipes, Recipes, Recipes by Diet, Recipes by Meal, Recipes by Season, Sweet Snacks, Thanksgiving, Vegan Recipes, Vegetarian Recipes Tagged With: Almond Meal, Cinnamon, Cloves, coconut oil, coconut sugar, Flaxseed, Maple Syrup, Nutmeg, Oat Flour, Pecans, Pumpkin, Salt, vanilla

Reader Interactions

Comments

  1. Amy says

    February 21, 2022 at 9:46 am

    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 at 10:39 am

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

      Reply
  2. Liv says

    October 15, 2021 at 11:04 pm

    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 at 4:23 pm

      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
  3. Jessica says

    October 4, 2021 at 6:43 am

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

    Reply
    • Demeter | Beaming Baker says

      October 18, 2021 at 2:00 pm

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

      Reply
  4. Village Vox says

    March 27, 2021 at 4:40 pm

    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 at 2:26 pm

      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
  5. Karina says

    January 1, 2021 at 8:09 pm

    Great recipe!
    I actually used a coconut flour in place of the almond meal, as my husband can’t have almonds, and it came out very tasty.
    Great way to get rid of my giant cinderella pumpkin from Halloween.
    Thank you!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      January 2, 2021 at 12:07 pm

      Haha that’s awesome! Glad to hear it all worked out for you Karina!

      Reply
  6. Mira says

    December 24, 2020 at 8:31 pm

    This was SO good! I halved the recipe for my small family but found that the amount of streusel listed was perfect, so definitely double streusel of making the whole recipe. I made a few minor substitutions: applesauce instead of coconut oil in the wet ingredients for a healthier treat (still kept it very moist), all-purpose flour instead of oat flour + almond meal (since I’m not gluten-free), walnuts instead of pecans (what I had on hand), and plant butter instead of coconut oil in the streusel (I’m generally not crazy about the flavor of coconut oil). I also made a glaze using 1/2 cup of sifted powdered sugar, 1/2 tsp vanilla extract, and 1 1/2 tbs oat milk (double glaze if making entire recipe). This was SO good AND healthy–will definitely be making again. Thanks for the recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 28, 2020 at 12:46 pm

      I’m so pleased that you and your family enjoyed the recipe Mira!

      Reply
  7. Chiemi says

    November 26, 2020 at 11:16 pm

    Hi, Demeter! 🙂
    I haven’t made this, yet, but this looks absolutely delicious!! I will definitely make this next soon!
    On this Thanksgiving Day, I just wanted to THANK YOU VERY MUCH for coming up with all these DELICIOUS, AMAZING gluten-free, vegan, refined-sugar-free, dairy-free, egg-free recipes and for sharing them with us all. Your mom is very lucky to have such a loving, thoughtful, dedicated, creative, talented daughter like you. And we are very lucky that you are sharing all these WONDERFUL recipes that you’ve spent so much time and so much work in developing. Your recipes allow people to enjoy delicious sweets while sticking to healthy way of eating. I am grateful to you for all your recipes. THANK YOU VERY MUCH, Demeter!! 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2020 at 11:58 am

      Hi Chiemi!! 🙂 Oh my gosh… your comment just made me tear up. Truly, your words have me stunned with gratitude. Thank YOU so much for taking the time to try out my recipes and let me know how they turn out. 🙂 It’s such a pleasure to read your comments and to “be” in the kitchen with you!! I’m thankful for you, Chiemi! Sending you great big hugs… xo Demeter

      Reply
      • Chiemi says

        November 29, 2020 at 2:33 am

        Hi, Demeter! 🙂
        Thank YOU very much for your wonderful comment and for appreciating mine!! Earlier today, a friend of mine e-mailed me to let me know how much she’s enjoying the dark chocolate peanut butter fudge (your Keto Chocolate Peanut Butter Fudge) that I had sent her. She loves it! (And so do I!) Your DELICIOUS recipes are enjoyed and appreciated by us as well as by our friends and our families, and maybe, our colleagues and our neighbors, too! You are making many people happy with your FANTASTIC recipes, making a BIG difference in this world that we live in! THANK YOU once again, Demeter! Great big hugs back. 🙂
        xo Chiemi

        ★★★★★

        Reply
        • Demeter | Beaming Baker says

          December 1, 2020 at 9:24 am

          Hi Chiemi! It’s so wonderful to hear that! I see you’re spreading the love—and deliciously too! 😉 Thank you again for your kind words—they truly keep me going. Sending you much gratitude & love. Even bigger hugs back!!! 🙂 <3

          Reply
          • Chiemi says

            January 3, 2021 at 6:12 pm

            Hi, Demeter! Happy New Year!! 🙂
            I’ve finally had the chance to make this WONDERFULLY DELICIOUS coffee cake last month! I LOVED the streusel toppings and the softness of the cake!! I hadn’t tasted streusel in such a long time as I try to stick to gluten free nowadays. I enjoyed eating a slice (or two) daily. 🙂 THANK YOU VERY MUCH again for this DELICIOUS recipe, Demeter!! Looking forward to making more of your FANTASTIC, HEALTHY RECIPES this year! Sending you much gratitude & love also, and wishing you and your family a VERY HAPPY & VERY HEALTHY New Year! Many big hugs! 🙂 <3

            ★★★★★

            Reply
            • Demeter | Beaming Baker says

              January 5, 2021 at 3:36 pm

              Hi Chiemi! 🙂 Happy New Year!!! Your comments always bring a bright, big smile to my face. I love that you loved my pumpkin coffee cake so much!!! Thank YOU for always stopping by and taking the time to chat with me. I’m so looking forward to hearing about every BB recipe you try this year. Erik and I wish you and yours a happy, healthy and joyful new year! Great big hugs back!!! <3

              Reply
  8. Nanette says

    November 26, 2020 at 6:00 pm

    This cake is delicious. Our entire family loved it. The mix of ingredients are just perfect. Way to go! We have saved it and will share it with our friends. Thank you!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2020 at 11:41 am

      I’m so happy to hear it Nanette! 😊 Thanks for sharing these kind words with me.

      Reply
  9. Lauren says

    October 31, 2020 at 8:43 am

    My son has an egg allergy and a wheat allergy. Gluten free, egg free baked goods always have a funny texture. This was the first recipe that had a flour like texture and tasted amazing! It made the best Halloween breakfast/dessert.

    Reply
    • Demeter | Beaming Baker says

      November 2, 2020 at 1:41 pm

      I’m so happy to hear this, Lauren! 🙂 I agree with you about GF, egg-free desserts usually having a funny texture. That’s why I’ve made it my mission to make GF goodies just as good as the traditional stuff. 😉 I hope you had a wonderful Halloween & I’m so happy you enjoyed my pumpkin coffee cake!

      Reply
  10. Mary Young says

    October 11, 2020 at 8:59 am

    Absolutely excellent, moist and delicious. The only sweetener I use is maple syrup so used that in the streusel topping and added extra whole oats to offset the liquid. Also only used maple syrup in the coffee cake in the quantity called for and found the cake abundantly sweet even without th coconut sugar.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 12, 2020 at 1:35 pm

      I’m so glad to hear you enjoyed the coffee cake Mary!

      Reply
      • Denise says

        October 25, 2020 at 11:54 am

        Anyone know the nutrition info?

        Reply
  11. Kelly says

    October 8, 2020 at 7:11 am

    I used maple sugar instead of coconut sugar. Substituted avocado oil instead of coconut oil and added extra cinnamon and nutmeg. Delicious! 😋

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 8, 2020 at 2:09 pm

      So glad that the ingredient subs worked out for you Kelly!

      Reply
  12. Kaci says

    October 6, 2020 at 4:04 pm

    Demeter knocks it out of the park again. Thank you for making recipes that allow this baking-challenged woman to make 5 star gourmet coffee shop baked goods. 🙂 can confirm that sunflower seed flour (homemade in vitamix with raw sunflower seeds) substitutes very well for almond flour in this recipe, but that it does turn it a greenish color haha. So tasty nonetheless!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 8, 2020 at 2:08 pm

      Oh I’m so happy to hear how much you enjoyed the coffee cake Kaci! 😊 Nothing makes me happier than hearing about good times in the kitchen. And I’m glad to know that the sunflower seed flour sub worked out for you!

      Reply
  13. Kara says

    October 4, 2020 at 7:52 pm

    Can you sub the coconut sugar with regular sugar? Would it be 1:1?

    Reply
    • Demeter | Beaming Baker says

      October 5, 2020 at 1:39 pm

      Hi haven’t tried it, but it should be fine at a 1:1 ratio. Organic brown sugar should work well. Happy baking!

      Reply
  14. Suzy says

    October 2, 2020 at 8:58 pm

    This is the best cake! Cooks up perfectly and comes out super moist!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 3, 2020 at 10:09 am

      Yay! I’m so thrilled to hear you enjoyed it Suzy!

      Reply
  15. Teresa says

    October 1, 2020 at 9:37 pm

    Any suggestions on a substitute for almond meal in this recipe? Unfortunately, I am allergic to almonds (as well as gluten & dairy)

    Reply
    • Demeter | Beaming Baker says

      October 2, 2020 at 2:49 pm

      Hi Teresa! You could try using sunflower seed meal. Hope this helps!

      Reply
  16. Sara Welch says

    September 29, 2020 at 4:52 pm

    Such a delicious treat and perfect for fall! Looking forward to enjoying this all season long!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 2, 2020 at 11:04 am

      Yep, this one is a big hit for fall and winter! 😉

      Reply
  17. Beti | easyweeknightrecipes says

    September 29, 2020 at 11:09 am

    I would love a slice of this amazing vegan pumpkin coffee cake!! It sounds incredibly delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 30, 2020 at 1:43 pm

      It’s so tasty Beti! Simply wonderful this time of year. 🙂

      Reply
  18. katerina @ diethood.com says

    September 29, 2020 at 11:08 am

    Oh my goodness, this vegan pumpkin coffee cake is amazing! The perfect fall treat!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 30, 2020 at 1:43 pm

      Couldn’t agree more! 😊

      Reply
  19. Erin | Dinners,Dishes and Dessert says

    September 28, 2020 at 9:36 pm

    This pumpkin coffee cake looks incredibly delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 30, 2020 at 1:41 pm

      Thanks so much Erin!

      Reply
  20. Kim says

    September 28, 2020 at 2:12 pm

    My gluten free friends are going to love this! Thanks for the recipe.

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      September 28, 2020 at 3:24 pm

      Wonderful! You’re such a sweet friend!

      Reply
  21. Rebecca says

    September 28, 2020 at 10:42 am

    Haven’t tried it yet, as I’m wondering about substitutions. I don’t need vegan. Prefer not to use coconut (spouse allergic). Can I also substitute 1-1 Gluten free flour for all flour in recipe?

    Anxiously awaiting your response!

    Reply
    • Demeter | Beaming Baker says

      September 28, 2020 at 1:32 pm

      Hi Rebecca, try melted butter instead of the coconut oil. Some readers have had success using GF all purpose flour in this recipe in place of GF oat flour. In my experience, every brand works differently. Hope this helps! Enjoy. 🙂

      Reply
  22. Beth says

    September 28, 2020 at 8:56 am

    This looks so delicious and yummy! I can’t wait to make this!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 28, 2020 at 11:41 am

      It’s gonna be so good Beth, I know it’ll be a big hit! 🙂

      Reply
  23. Ashley says

    September 28, 2020 at 8:53 am

    Oh yeah!! This is the fall pumpkin treat I needed in my life!! Enjoying a (giant) slice with my tea this morning!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 28, 2020 at 11:40 am

      Yay! That is exactly what I was hoping to hear Ashley! 😊

      Reply
  24. Sue says

    September 28, 2020 at 8:10 am

    You’ve combined all my favorite things in one luscious cake ~ talk about dessert for breakfast! Can’t wait to make this for the family 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 28, 2020 at 11:40 am

      Haha it doesn’t get much better than this! 😊 I hope they all love it Sue!

      Reply
  25. Beth Sachs says

    September 28, 2020 at 8:10 am

    What I would give for a slice of this right now! Delicious.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 28, 2020 at 11:41 am

      Haha if only I could send you some through the computer!

      Reply
  26. Kate says

    September 28, 2020 at 8:04 am

    Oh wow that looks INSANELY good, the crumbly topping is just perfect. Coffee cake is one of my favourites, have bookmarked this to try soon!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 28, 2020 at 3:22 pm

      You know it Kate! I know you’re seriously gonna love it!

      Reply
  27. Vanessa says

    September 11, 2020 at 3:20 pm

    Can you use 1 cup of almond and 1 cup of Bobs 1:1 flour for a lighter less dense texture?

    Reply
    • Demeter | Beaming Baker says

      September 14, 2020 at 4:47 pm

      Hi Vanessa! I haven’t tried that combo so I can’t say for sure. If you do decide to give it a go, let me know how it turns out!

      Reply
    • Renee’ says

      October 3, 2020 at 11:31 am

      Hi Did you use the other two flours? I would like to do it and not use oat.

      Reply
  28. Amy says

    August 29, 2020 at 1:29 pm

    Um…WOWZA! You really hit it out of the park with this one! I followed the directions as stated and ended up with what could be THE perfect pumpkin pecan coffee cake! Mine baked in 29 minutes, FYI. Thank God I had one can of pumpkin in the cupboard (TJ’s hasn’t put out their fall pumpkin explosion just yet, which is another topic of deep concern 😜). Will share/eat all of it TODAY! Thanks, Beaming Baker, for your consistently amazing, easy to follow (and loved by omnivores, alike!) vegan recipes! Seriously love you all so much!!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 31, 2020 at 3:59 pm

      Um… YAY!!! This is so freaking awesome to hear, Amy! 🙂 And um, o-kay… WHERE is TJ’s pumpkin goodness?! Didn’t they hear that Starbucks already got the pumpkin fun started early? They’ve got to get on board. Lol. Thank you, Amy, for your wonderfully sweet and smile-inducing comment. Can’t wait to see what you try next!!! P.S. We love you back!!

      Reply
      • Amy says

        August 31, 2020 at 4:13 pm

        I literally called my TJ’s here in NYC yesterday and they are saying pumpkin goods will arrive the first or second week of September, so any day now!!!

        Reply
        • Demeter | Beaming Baker says

          September 3, 2020 at 1:17 pm

          Woohooo!!! Pumpkin time, here we come!!

          Reply
  29. Alyson says

    May 10, 2020 at 7:36 pm

    Absolutely loved this recipe! I used a mix of oat, all purpose gluten free, and almond flour. Thank you for creating 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 11, 2020 at 5:12 pm

      Wonderful!! Ooh, I loved that you were able to use a mix of what you had on hand. Thank *you* for stopping by! Happy baking, Alyson!

      Reply
  30. Carrie says

    April 25, 2020 at 4:28 pm

    I Love all your recipes, thank you,

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 28, 2020 at 10:18 am

      You’re too kind. 🙂 Thank *you* for stopping by and giving my recipes a shot. Happy baking, Carrie!

      Reply
  31. Dianne says

    January 25, 2020 at 11:01 am

    Can I substitute the oat and almond flours for regular all purpose flour?

    Reply
    • Demeter | Beaming Baker says

      January 28, 2020 at 2:43 pm

      Hi Dianne, try subbing both of those flours for 2 1/4 cups all purpose flour. I haven’t tried it myself, but that’s what I’d recommend starting with. Based on texture, adjust by 1 or 2 tablespoons flour for the next round. Good luck! 🙂

      Reply
  32. Georgina C. says

    November 17, 2019 at 3:32 pm

    Made this last night and it’s delicious! Very sweet, and I even decreased the sugar I put in. Luckily my family loves sweets! I do love Beaming Baker’s recipes. I would love to see a scone or biscuit recipe! And perhaps a pumpkin pie! I definitely recommend this pumpkin cake; perfect for a brunch or get-together.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 18, 2019 at 4:12 pm

      Aw thank you Georgina! . I’ve definitely had all of those recipes on my To Bake list for a while, and I want to make sure they’re just right before I share them!

      Reply
  33. Lisa says

    October 11, 2019 at 4:45 pm

    Hi there!
    Excited to make this for Canadian Thanksgiving! I’m thinking of doubling the cake recipe and making the topping for only one of the rounds. What do you think would be a good filling if I were to layer them? Coco whip or dairy free vanilla pudding?
    Thanks!

    Reply
    • Demeter | Beaming Baker says

      October 13, 2019 at 1:17 pm

      Hi Lisa! What a great idea! I’m leaning towards the dairy free vanilla pudding—as it’ll probably be able to withstand a bit of weight on top of it. Coco whip is usually a bit fragile and falls flat easily (unless your recipe is more sturdy?) Hope you enjoy & happy early Canadian Thanksgiving! 🙂

      Reply
      • Ann Marie says

        October 29, 2019 at 7:11 pm

        Is there any way to make this with a different gluten free flour? I can’t have oats.

        ★★★★

        Reply
        • Demeter | Beaming Baker says

          October 31, 2019 at 2:36 pm

          Hi Ann Marie! I haven’t tried it myself, it you could try a GF AP blend. Let me know how it goes!

          Reply
  34. JuJu says

    January 23, 2019 at 8:00 am

    This so delicious!! I love it. Thank you for sharing. I make it regularly.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      January 24, 2019 at 3:03 pm

      That’s so wonderful to hear JuJu! . So glad you enjoy the coffee cake!

      Reply
  35. Kami says

    December 28, 2018 at 5:37 pm

    Does anyone ever use refined coconut oil in recipes so they don’t taste like coconut? Just curious!

    Reply
  36. Indri says

    December 28, 2018 at 10:55 am

    Hi Demeter! Just wondering can I sub the flours to regular flour?because I’m not gluten intolerant and thats what I have in hand .

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 28, 2018 at 4:49 pm

      Hi Indri! I haven’t tried it myself, but I’ve had a few readers do so with other recipes with good success. Let me know how it turns out! .

      Reply
  37. Kristin says

    December 21, 2018 at 2:15 pm

    Was looking for a vegan recipe to try for Christmas morning and this sounds perfect! Is this the type of thing that is better if made a day ahead? Thanks!

    Reply
    • Demeter | Beaming Baker says

      December 21, 2018 at 4:12 pm

      Yay!!! This is absolutely perfect for Christmas morning! I love it fresh-baked, but a day ahead would do. 🙂 Merry Christmas!

      Reply
  38. Betsey says

    December 9, 2018 at 4:51 pm

    This was wonderful! I used an egg in place of the flax egg because I’m not entirely plant-based, and also needed to use a mix of walnuts and pecans for the streusel. The result was incredible! Dense and satisfying, but the cake is still very fluffy underneath the topping. Saving this recipe for Christmas morning brunch.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 11, 2018 at 3:50 pm

      Woohoo! I’m so happy to hear that you enjoyed the cake Betsey! . Hope you have a wonderful Christmas brunch!

      Reply
  39. Meghan Henoumont says

    November 16, 2018 at 9:10 pm

    Really really good! We had to cook ours an extra 20 mins, but we are below sea level with 90% humidity which messes with baking times.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 19, 2018 at 2:45 pm

      Yay!!! I’m so pleased to hear that you enjoyed it! Thank you for noting your bake time diff to adjust for altitude. 🙂

      Reply
  40. Teri says

    October 8, 2018 at 11:14 am

    Hi Demeter, I’m a little confused – is there a missing ingredient of coffee powder somewhere?

    Reply
    • Demeter | Beaming Baker says

      October 10, 2018 at 4:36 pm

      Hi Teri! There actually isn’t any coffee in here—this type of dessert is just called a coffee cake because of the consistency and type of topping. Hope this helps!

      Reply
  41. Lexi says

    October 5, 2018 at 12:14 pm

    hi! thinking of making this for my bday! do you think i could double the recipe and make it into a layer cake??? thanks!

    Reply
    • Demeter | Beaming Baker says

      October 5, 2018 at 1:30 pm

      Sure! Maybe just make one recipe’s worth of the topping, so that can go on the very top. Enjoy!

      Reply
  42. Stephanie says

    October 4, 2018 at 10:36 pm

    I’m so excited excited for this! I’m going to make this for my friends bday coffee date tomorrow! I love your pumpkin bread so I’m sure this will be amazing! PS I’ve made your pumpkin bread three times within a couple weeks haha!

    Reply
    • Demeter | Beaming Baker says

      October 5, 2018 at 1:24 pm

      YAY!!!! Please wish your friend a big ‘ol HAPPY BIRTHDAY for me. 🙂 Also, how lucky is your friend for having someone sweet enough to make a birthday treat from scratch? Hugs to you, Stephanie.

      Reply
  43. Kady says

    October 3, 2018 at 2:20 pm

    Made this recipe today and it was fantastic! It turned out slightly more sense then what the photo depicts, likely due to the fact I made my own almond meal. It was more brownie consistency and it was SO delicious. Thanks for the recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 5, 2018 at 1:20 pm

      Omigosh, brownie consistency?! That sounds SO yummy!!! Glad you enjoyed it, Kady. 🙂

      Reply
  44. Vanessa says

    October 2, 2018 at 10:17 pm

    Can’t wait to try this recipe! Can I use one regular egg instead of a flax egg… ?

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 3, 2018 at 3:51 pm

      Hi Vanessa! You, you absolutely can. Happy baking! 🙂

      Reply
  45. Stacy Leopold says

    September 20, 2018 at 12:27 am

    Is it possible to substitute a different oil for the coconut oil? I have high cholesterol?

    Reply
    • Demeter | Beaming Baker says

      September 20, 2018 at 10:04 am

      Hi Stacy! You’ll most likely be able to substitute the coconut oil in the cake, but I’m not sure about the topping. You could try melted dairy-free butter instead. Good luck!

      Reply
  46. Karen richards says

    September 19, 2018 at 11:49 am

    I finally got to make this yesterday. It is so good and the struesel topping adds some crunch Andy makes it feel very decadents.
    Thank you for sharing another clean and yummy recipe.

    Reply
    • Demeter | Beaming Baker says

      September 20, 2018 at 9:59 am

      Yay!!! This is all so wonderful to hear, Karen. I’m so pleased that you enjoyed my recipe. Happy baking!

      Reply
  47. Cathy @ Lemon Tree Dwelling says

    September 17, 2018 at 10:29 am

    This looks SO moist & flavorful!

    Reply
    • Demeter | Beaming Baker says

      September 17, 2018 at 1:17 pm

      It most definitely is Cathy! 😉

      Reply
  48. Sandra | A Dash of Sanity says

    September 16, 2018 at 4:48 pm

    This is totally irresistible! A must-have on my fall baking list!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 17, 2018 at 1:16 pm

      Oh you’ve got that right Sandra!

      Reply
  49. Sarah says

    September 14, 2018 at 2:49 am

    Coffee cake is the best! I’m such a sucker for that crumb topping! LOVE your pumpkin version – making me feel all the cozy fall vibes!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 14, 2018 at 9:49 am

      Oh YEAH!!! Crumb topping is the best! Thanks Sarah! 🙂

      Reply
  50. Erin | Dinners,Dishes and Dessert says

    September 12, 2018 at 8:49 am

    This looks incredibly delicious! This is seriously making me hungry!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 13, 2018 at 9:30 am

      Haha then my job is done here!

      Reply
  51. Marsha | Marsha's Baking Addiction says

    September 12, 2018 at 5:34 am

    This cake looks absolutely gorgeous and so delicious! Beautiful photos, Demeter! 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 13, 2018 at 9:30 am

      Thanks Marsha! ☺️ Yes, it’s seriously so good! .

      Reply
  52. Jacque Hastert says

    September 11, 2018 at 4:19 pm

    I love how simple this is to make. Pumpkin season is my favorite time of year.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 13, 2018 at 9:28 am

      I know! It’s one of my favorite times as well!

      Reply
  53. Katerina @ diethood .com says

    September 11, 2018 at 6:59 am

    Wow!! This is incredible! I can’t wait to try this recipe!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 11, 2018 at 12:54 pm

      Yay! Hope you enjoy Katerina! ☺️

      Reply
  54. Jocelyn (Grandbaby Cakes) says

    September 10, 2018 at 9:15 pm

    I will be dreaming about this cake. It looks so moist and delish. Love that its vegan too!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 11, 2018 at 12:53 pm

      Oh yeah! So wonderfully moist and all kinds of satisfying. .

      Reply
  55. Michelle says

    September 10, 2018 at 8:00 pm

    Perfect flavors for fall! And so helpful for those with dietary restrictions!

    Reply
    • Demeter | Beaming Baker says

      September 11, 2018 at 12:53 pm

      You know it! Fall flavors like these are some of my fave. ☺️

      Reply
  56. Brittany Audra @ Audra's Appetite says

    September 10, 2018 at 4:31 pm

    SO excited to try this!!! Love those wholesome ingredients and that texture! 🙂

    Reply
    • Demeter | Beaming Baker says

      September 11, 2018 at 12:51 pm

      Oh I think you’re seriously gonna love it Brittany! ..

      Reply
  57. Karen Richards says

    September 10, 2018 at 1:28 pm

    This sounds so good. We love pumpkin bread so this is sure to be a hit. Looking forward to making it tomorrow after I get some pumpkin .

    Reply
    • Demeter | Beaming Baker says

      September 10, 2018 at 1:53 pm

      Thanks Karen! 🙂 I seriously can’t wait to hear what you think. Hugs!

      Reply
  58. Lynn says

    September 10, 2018 at 1:06 pm

    What can I use as a substitute for almond meal? We have allergies and cannot use it. I can’t wait to try this; it sounds wonderful!

    Reply
    • Demeter | Beaming Baker says

      September 10, 2018 at 1:53 pm

      Hi Lynn! Try cashew meal or sunflower seed meal. Those would be the closest subs. If you can’t have those, try subbing with more oat flour, but reducing the amount by a few tablespoons. Reason being, oat flour is drier and more absorbent than almond meal. Enjoy!

      Reply
  59. Zhana says

    September 10, 2018 at 10:16 am

    Can you substitute oat flour for anything else?I am paleo and cant have a lot of your recipes and they look so delicious!!!!! Pleasee help!!!

    Reply
    • Demeter | Beaming Baker says

      September 10, 2018 at 1:51 pm

      Hi Zhana! Maybe try cassava flour? I’m not sure how it would turn out, but it’s supposed to be a good sub for gf flours. let me know if you try it! 🙂

      Reply
    • Sarah says

      October 15, 2018 at 12:05 pm

      I used Gluten-Free Girl’s all-purpose gf flour–a mix of millet flour, sweet rice flour, and potato starch–and it turned out great. I used her grain-free gf flour for the topping–it has buckwheat, almond flour, arrowroot, flaxseed meal, and potato starch. I’ve found it’s pretty easy to make substitutions, especially if I use a few different types of gf flour and stay away from moisture-sucking coconut flour unless a recipe calls for it.

      ★★★★★

      Reply
      • Demeter | Beaming Baker says

        October 15, 2018 at 12:37 pm

        Awesome!!! It’s great to know what particular brands of GF all purpose flour work. Thanks for letting me know! 🙂

        Reply
  60. Marie – Not Enough Cinnamon says

    September 10, 2018 at 9:32 am

    Oh my, I need this coffee cake in my life! There’s never enough cinnamon and other “fall” spices in my life 😉

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 10, 2018 at 10:55 am

      Haha yes you do Marie! Oh yes, no such thing as too much when it comes to fall spices! ☺️

      Reply
  61. Gabi Rupp @ leanjumpstart says

    September 10, 2018 at 9:11 am

    This seams to be the perfect fall treat to surprise m vegan daughter. It has wonderful “Christmas” spices, is clean and I love the fact that you mostly use the low GI coconut sugar for sweetener.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 10, 2018 at 10:54 am

      You’re so sweet! I hope both you and your daughter enjoy it! ☺️

      Reply
  62. Catherine Brown says

    September 10, 2018 at 8:55 am

    That color is beautiful! I’ve not yet experimented with oat flour… just might have to give this one a try, it looks so delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 10, 2018 at 10:53 am

      Aw thanks Catherine! Baking with oat flour is so much fun. Hope you get a chance to try it!

      Reply
  63. Claudia Lamascolo says

    September 10, 2018 at 8:30 am

    this healthy version sounds delightful and I am sure my entire family will sure benefit from this delicious healthier version of this cake!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 10, 2018 at 10:53 am

      Oh it’s absolutely delightful Claudia! 🙂 Hope you and the fam enjoy it!

      Reply
  64. Suzy says

    September 10, 2018 at 8:16 am

    What a great treat! And I love that it’s vegan, GF, and sugar free! Good work!

    Reply
    • Demeter | Beaming Baker says

      September 10, 2018 at 8:20 am

      Thanks Suzy!! I hope you enjoy. 🙂 Hugs!

      Reply

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I'm Demeter! Here, you'll find a warm & friendly community for delicious plant-based, whole food recipes. :) I'm so happy to share in these kitchen adventures with you.

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