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.
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 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
- 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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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!
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!
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!! 🙂
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
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
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!
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.
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! 😋
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!
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!
Couldn’t agree more! 😊
This pumpkin coffee cake looks incredibly delicious!
Thanks so much Erin!
My gluten free friends are going to love this! Thanks for the recipe.
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!
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!
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 🙂
Haha it doesn’t get much better than this! 😊 I hope they all love it Sue!