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.
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
