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.
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!
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). 😉
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
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 ❤️
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📸 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
Vegan Gluten Free Pumpkin Coffee Cake Recipe (Healthy)
- Prep Time: 25 min
- Cook Time: 35 min
- Total Time: 1 hour
- Yield: 12-16 bars 1x
- Diet: Vegan
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
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
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- Make the streusel: Add Streusel ingredients to a small bowl. Using a fork, stir and fold until well incorporated. Set aside.
- 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.
- 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.
- Pour batter evenly into prepared pan. Using a rubber spatula, spread into an even layer. Sprinkle streusel over pumpkin batter.
- 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.
- 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
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
- Category: Breakfast, Dessert, Snacks
- Method: Bake
- Cuisine: American
Keywords: vegan gluten free pumpkin coffee cake, vegan pumpkin cake
© 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.
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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!
★★★★★
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.
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!
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Haha that’s awesome! Glad to hear it all worked out for you Karina!
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!
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I’m so pleased that you and your family enjoyed the recipe Mira!
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!! 🙂
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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
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
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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
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
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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
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!
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I’m so happy to hear it Nanette! 😊 Thanks for sharing these kind words with me.
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.
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!
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.
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I’m so glad to hear you enjoyed the coffee cake Mary!
Anyone know the nutrition info?
I used maple sugar instead of coconut sugar. Substituted avocado oil instead of coconut oil and added extra cinnamon and nutmeg. Delicious! 😋
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So glad that the ingredient subs worked out for you Kelly!
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!
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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!
Can you sub the coconut sugar with regular sugar? Would it be 1:1?
Hi haven’t tried it, but it should be fine at a 1:1 ratio. Organic brown sugar should work well. Happy baking!
This is the best cake! Cooks up perfectly and comes out super moist!
★★★★★
Yay! I’m so thrilled to hear you enjoyed it Suzy!
Any suggestions on a substitute for almond meal in this recipe? Unfortunately, I am allergic to almonds (as well as gluten & dairy)
Hi Teresa! You could try using sunflower seed meal. Hope this helps!
Such a delicious treat and perfect for fall! Looking forward to enjoying this all season long!
★★★★★
Yep, this one is a big hit for fall and winter! 😉
I would love a slice of this amazing vegan pumpkin coffee cake!! It sounds incredibly delicious!
★★★★★
It’s so tasty Beti! Simply wonderful this time of year. 🙂
Oh my goodness, this vegan pumpkin coffee cake is amazing! The perfect fall treat!
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Couldn’t agree more! 😊
This pumpkin coffee cake looks incredibly delicious!
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Thanks so much Erin!
My gluten free friends are going to love this! Thanks for the recipe.
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Wonderful! You’re such a sweet friend!
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!
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. 🙂
This looks so delicious and yummy! I can’t wait to make this!
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It’s gonna be so good Beth, I know it’ll be a big hit! 🙂
Oh yeah!! This is the fall pumpkin treat I needed in my life!! Enjoying a (giant) slice with my tea this morning!
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Yay! That is exactly what I was hoping to hear Ashley! 😊
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 🙂
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Haha it doesn’t get much better than this! 😊 I hope they all love it Sue!
What I would give for a slice of this right now! Delicious.
★★★★★
Haha if only I could send you some through the computer!
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!
★★★★★
You know it Kate! I know you’re seriously gonna love it!
Can you use 1 cup of almond and 1 cup of Bobs 1:1 flour for a lighter less dense texture?
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!
Hi Did you use the other two flours? I would like to do it and not use oat.
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!!!
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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!!
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!!!
Woohooo!!! Pumpkin time, here we come!!
Absolutely loved this recipe! I used a mix of oat, all purpose gluten free, and almond flour. Thank you for creating 🙂
★★★★★
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!
I Love all your recipes, thank you,
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You’re too kind. 🙂 Thank *you* for stopping by and giving my recipes a shot. Happy baking, Carrie!
Can I substitute the oat and almond flours for regular all purpose flour?
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! 🙂
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.
★★★★★
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!
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!
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! 🙂
Is there any way to make this with a different gluten free flour? I can’t have oats.
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Hi Ann Marie! I haven’t tried it myself, it you could try a GF AP blend. Let me know how it goes!
This so delicious!! I love it. Thank you for sharing. I make it regularly.
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That’s so wonderful to hear JuJu! . So glad you enjoy the coffee cake!
Does anyone ever use refined coconut oil in recipes so they don’t taste like coconut? Just curious!
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 .
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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! .
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!
Yay!!! This is absolutely perfect for Christmas morning! I love it fresh-baked, but a day ahead would do. 🙂 Merry Christmas!
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.
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Woohoo! I’m so happy to hear that you enjoyed the cake Betsey! . Hope you have a wonderful Christmas brunch!
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.
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Yay!!! I’m so pleased to hear that you enjoyed it! Thank you for noting your bake time diff to adjust for altitude. 🙂
Hi Demeter, I’m a little confused – is there a missing ingredient of coffee powder somewhere?
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!
hi! thinking of making this for my bday! do you think i could double the recipe and make it into a layer cake??? thanks!
Sure! Maybe just make one recipe’s worth of the topping, so that can go on the very top. Enjoy!
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!
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.
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!
★★★★★
Omigosh, brownie consistency?! That sounds SO yummy!!! Glad you enjoyed it, Kady. 🙂
Can’t wait to try this recipe! Can I use one regular egg instead of a flax egg… ?
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Hi Vanessa! You, you absolutely can. Happy baking! 🙂
Is it possible to substitute a different oil for the coconut oil? I have high cholesterol?
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!
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.
Yay!!! This is all so wonderful to hear, Karen. I’m so pleased that you enjoyed my recipe. Happy baking!
This looks SO moist & flavorful!
It most definitely is Cathy! 😉
This is totally irresistible! A must-have on my fall baking list!
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Oh you’ve got that right Sandra!
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!
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Oh YEAH!!! Crumb topping is the best! Thanks Sarah! 🙂
This looks incredibly delicious! This is seriously making me hungry!
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Haha then my job is done here!
This cake looks absolutely gorgeous and so delicious! Beautiful photos, Demeter! 🙂
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Thanks Marsha! ☺️ Yes, it’s seriously so good! .
I love how simple this is to make. Pumpkin season is my favorite time of year.
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I know! It’s one of my favorite times as well!
Wow!! This is incredible! I can’t wait to try this recipe!!
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Yay! Hope you enjoy Katerina! ☺️
I will be dreaming about this cake. It looks so moist and delish. Love that its vegan too!
★★★★★
Oh yeah! So wonderfully moist and all kinds of satisfying. .
Perfect flavors for fall! And so helpful for those with dietary restrictions!
You know it! Fall flavors like these are some of my fave. ☺️
SO excited to try this!!! Love those wholesome ingredients and that texture! 🙂
Oh I think you’re seriously gonna love it Brittany! ..
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 .
Thanks Karen! 🙂 I seriously can’t wait to hear what you think. Hugs!
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!
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!
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!!!
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! 🙂
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.
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Awesome!!! It’s great to know what particular brands of GF all purpose flour work. Thanks for letting me know! 🙂
Oh my, I need this coffee cake in my life! There’s never enough cinnamon and other “fall” spices in my life 😉
★★★★★
Haha yes you do Marie! Oh yes, no such thing as too much when it comes to fall spices! ☺️
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.
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You’re so sweet! I hope both you and your daughter enjoy it! ☺️
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!
★★★★★
Aw thanks Catherine! Baking with oat flour is so much fun. Hope you get a chance to try it!
this healthy version sounds delightful and I am sure my entire family will sure benefit from this delicious healthier version of this cake!
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Oh it’s absolutely delightful Claudia! 🙂 Hope you and the fam enjoy it!
What a great treat! And I love that it’s vegan, GF, and sugar free! Good work!
Thanks Suzy!! I hope you enjoy. 🙂 Hugs!