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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.
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)
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
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Hi! This looks amazing! Could you make this recipe into muffins?
Could you substitute the flax egg for one regular egg? (my girlfriend is dairy (such as milk)/gluten free but can have eggs)
Hi there! That should be fine. Hope your GF enjoys! 🙂
Allergic to almonds…what can be substituted for the almond meal?
thank you
Hi Mimi! You can use sunflower seed meal or cashew meal. Hope this helps!
For the wet ingredients could I do ⅓-½ cup of maple syrup? I don’t have enough coconut sugar.
Hi Cici! I would try using brown sugar, date sugar, or even organic cane sugar might do. Happy baking!
I’m intolerant to wheat, dairy and coconut. What’s a good substitute for coconut sugar?
Monk fruit and brown sugar blend maybe?
Thank you!
Hi Paulina! I haven’t tried it myself, but brown sugar (or possibly a blend like you mentioned) should work fine here. Just know that some blends will give different results, depending on the brand. If you try either out, I’d love to hear how it turns out. Hope this helps! 🙂
It all began with a can of pumpkin just staring at me on an hot day in June – what to do but find a GF vegan pumpkin recipe, of course! Admittedly, I can’t help but play with ingredients from the get-go: I subbed coconut oil for coconut butter in the streusel and reduced the oil in the cake by subbing half with applesauce. Even subbed half the oat flour in the cake for some GF flour blend and some quinoa flour I just bought. I then went all in by doubling the streusel and making 1-1/2 x the cake. Using a slightly larger baking dish (8 x 11), I spread 1/2 the batter, topped it with streusel, then poured the remaining batter on top with the extra streusel. OH MY GOODY-NESS, was it ever fantastic! Can’t wait to make this during pumpkin season, bring it to a potluck, make a bundt cake, muffins, whatever, because we’re keeping this first batch to ourselves! 😉
There’s really nothing like a pumpkin treat in June, is there, Lisa? 🙂 I’m so happy all the subs worked for you, especially the flour subs. Here’s to many more pumpkin deliciousness all year round! 😄
Very yummy and low enough in sugar that it doesn’t trigger my sugar addiction. Will def make again!
Haha perfect! I’m so glad you enjoyed it, Amy!
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.
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!
Hi! Looks delicious. Do you have calorie count for this recipe?
Hi Jessica! I just got it added to the recipe. 🙂
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.