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, Gluten-Free, Dairy-Free.
When I was a little kid, I loved sneaking into the kitchen and taking a peek at what was off limits. What fell beneath this tempting category? A special occasion chocolate cake my mom made for a big family event. The completely made-from-scratch eggrolls my mom made for a work thing. The highly-coveted coffee cake a family friend gifted us from some faraway location… lorded over by master pastry chefs.
Guess what I tried to sneak a bite of first?
ALL. I mean, if all of those heavenly treats were in the kitchen at the exact same time. I would’ve tried them all!
One thing I remember very clearly is that coffee cake. We’d get one—exactly one—coffee cake once a year. For a family of six, that’s not much coffee cake to go around.
And for a family of six with four girls with very, very healthy appetites… well, that one coffee cake might as well have been a petit four. Yes, one petit four. <– Okay, now I can see how having a number in the food item I’m using as an example in a sentence with a number in it is confusing. Hey, I didn’t make the rules!
Anywho… when we finally sat down as a family to get a slice of that coffee cake… man, you should’ve seen how well-behaved a group of kids could be. Hah.
We’d each get what I judged to be a paper thin slice of coffee cake (with enough saved for a second go-around at a later, even more special date). Of course, that slice was probably at least half of an inch thick, but my appetite definitely made me biased.
I’d reach for my fork, and delicately poke the tines into that perfectly dense, but still slightly fluffy and moist coffee cake. It was buttery, rich, and oh-so-good. I’d eat the cake part as slowly as I could, and stretch out each bite with a long gulp of milk in between. Then, I’d get to the best part, the last part: the topping.
Oh my goodness, that topping. It was so much sweeter, even more buttery, and just the BEST with that kick of cinnamon. There could not be a better taste in the world than that topping.
And I promised myself, when I grew up, I’d figure out a way to fly all the way to that faraway land to buy ALL the coffee cakes so I could eat as much as I pleased.
Or I’d figure out a way to make it.
In an ode to fall and all of the great things that come of it, I’m dedicating this Easy Gluten Free Vegan Pumpkin Coffee Cake Recipe to little me. And to little you.
For all the desserts we weren’t allowed to touch, or had just a paper-thin slice of growing up. 😉
Here’s my take on that delicious coffee cake from my childhood, with a fantastic fall twist: PUMPKIN!!! It’s dense, rich, satisfying… with a medium-sweet “cake”, and a sweeter nutty topping (for balance, of course).
I hope you enjoy! Allow me to shower you with all of this easy gluten free vegan pumpkin coffee cake recipe’s finest aspects. It’s:
- the very epitome of fall! (okay, maybe that was too dramatic, oh well)
- amazing, with a moist, rich and satisfying and thick cake
- sweet, nutty and buttery in the delicious topping portion
- soon-to-be your favorite vegan gluten free fall treat! Along with these: Gluten Free Maple Pecan Pumpkin Muffins, Skillet-Roasted Maple Cinnamon Pecans, Paleo Apple Pecan Coconut Crisp. 🙂
- just the perfect easy pumpkin streusel coffee cake you’ve been looking for
- amazing paired with my Paleo Mocha Frappe
- made with the simple, healthy, whole ingredients you know and love
- the perfect vegan gluten free coffee cake to enjoy for breakfast or dessert 😉
- delightfully allergy-friendly
- hopefully a cozy reminder and throwback to your favorite childhood fall treats
Start warming up the oven, because you’ve got something super special to make! 🙂 I can’t wait to hear what you think of my Easy Gluten Free Vegan Pumpkin Coffee Cake Recipe. It’s truly an honor to share in these kitchen adventures with you and your loved ones. Thank you for taking the time to stop by and share in a sweet moment with me. ‘Til next time…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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If you enjoyed this Easy Gluten Free Vegan Pumpkin Coffee Cake Recipe, then you’ll just love these autumn-inspired healthy gluten free, clean-eating recipes:
- 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
- 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 ground flax + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
- 2 cups gluten free oat flour - if using homemade, make sure it's very finely ground. Coarse oat flour will result in crumbly cake.
- 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
- Preheat the oven to 350°F degrees. Line an 8-inch or 9-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 additional water or 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. Lift 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.
Also try my Moist Chocolate Pumpkin Muffins.
- 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.
- 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.
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SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Organic Pumpkin Puree | Baking Pan (8-inch) | Maple Syrup | Gluten Free Oat Flour | Unbleached Parchment Paper | Coconut Sugar | My Favorite Knife | Black Stoneware Plate | OXO Mixing Bowls
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What a great treat! And I love that it’s vegan, GF, and sugar free! Good work!
Thanks Suzy!! I hope you enjoy. 🙂 Hugs!
this healthy version sounds delightful and I am sure my entire family will sure benefit from this delicious healthier version of this cake!
Oh it’s absolutely delightful Claudia! 🙂 Hope you and the fam 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 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.
You’re so sweet! I hope both you and your daughter enjoy it! ☺️
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! ☺️
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.
Awesome!!! It’s great to know what particular brands of GF all purpose flour work. Thanks for letting me know! 🙂
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!
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!
SO excited to try this!!! Love those wholesome ingredients and that texture! 🙂
Oh I think you’re seriously gonna love it Brittany! 😉😄
Perfect flavors for fall! And so helpful for those with dietary restrictions!
You know it! Fall flavors like these are some of my fave. ☺️
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. 😄
Wow!! This is incredible! I can’t wait to try this recipe!!
Yay! Hope you enjoy Katerina! ☺️
I love how simple this is to make. Pumpkin season is my favorite time of year.
I know! It’s one of my favorite times as well!
This cake looks absolutely gorgeous and so delicious! Beautiful photos, Demeter! 🙂
Thanks Marsha! ☺️ Yes, it’s seriously so good! 😋
This looks incredibly delicious! This is seriously making me hungry!
Haha then my job is done here!
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!
Oh YEAH!!! Crumb topping is the best! Thanks Sarah! 🙂
This is totally irresistible! A must-have on my fall baking list!
Oh you’ve got that right Sandra!
This looks SO moist & flavorful!
It most definitely is Cathy! 😉
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!
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!
Can’t wait to try this recipe! Can I use one regular egg instead of a flax egg… ?
Hi Vanessa! You, you absolutely can. Happy baking! 🙂
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. 🙂
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.
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!
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!
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.
Yay!!! I’m so pleased to hear that you enjoyed it! Thank you for noting your bake time diff to adjust for altitude. 🙂
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.
Woohoo! I’m so happy to hear that you enjoyed the cake Betsey! 😄 Hope you have a wonderful Christmas brunch!
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!
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 😀
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! 😄
Does anyone ever use refined coconut oil in recipes so they don’t taste like coconut? Just curious!