Vegan Gluten Free Pumpkin Coffee Cake (Healthy)
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!
Pumpkin Coffee Cake Ingredients
What kind of magical ingredients could make pumpkin coffee cake healthy, vegan, and gluten free? Let’s see, shall we? Psst… readers have reported that this coffee cake recipe is very adaptable! 😉
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. If you’d like to try a butter-based streusel, try this Streusel Topping.
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. Using a rubber spatula, smooth coffee cake batter into an even layer.
Now, grab the streusel you made earlier, then sprinkle streusel over batter.
Bake coffee cake 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. Or, for another pumpkin-flavored dessert you can eat for breakfast, check out my irresistible Pumpkin Scones With Maple Glaze.
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.
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 ❤️
📸 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 Oatmeal Bars
- 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
- And Cinnamon Streusel Muffins, just for fun. 😉
Vegan Gluten Free Pumpkin Coffee Cake Recipe (Healthy)
- 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 1/2 tablespoons gluten free oat flour
- 3 1/2 tablespoons coconut oil, melted
- 1/4 cup coconut sugar
- 1/2 cup pecans, chopped
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- 1/4 cup melted coconut oil
- 1/4 cup + 2 tablespoons coconut sugar
- 1/4 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*
- 1/2 cup almond meal
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon**
- 1/2 teaspoon ground cloves**
- 1/2 teaspoon ground nutmeg**
- 1/4 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
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Breakfast, Dessert, Snacks
- Method: Bake
- Cuisine: American
© 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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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!!!
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,
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.
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.
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 .
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.
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.
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… ?
Hi Vanessa! You, you absolutely can. Happy baking! 🙂