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!

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. #Pumpkin #Vegan #GlutenFree #Healthy #CoffeeCake | Recipe at BeamingBaker.com

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! 😉

Vegan Gluten Free Pumpkin Coffee Cake ingredients pre-measured in glass bowls including pumpkin puree, coconut sugar, flour, flax eggs, coconut oil and more

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.

Two photos showing How to Make Gluten Free Vegan Pumpkin Coffee Cake – making 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.

Two photos showing How to Make Vegan Gluten Free Pumpkin Coffee Cake – whisking wet ingredients in a bowl

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.

Two photos showing How to Make this vegan gluten free pumpkin recipe – combining dry and wet ingredients to make cake batter

Pour pumpkin cake batter evenly into the prepared pan. Using a rubber spatula, smooth coffee cake batter into an even layer.

Two photos showing How to Make this dessert – transferring batter from mixing bowl into lined pan

Now, grab the streusel you made earlier, then sprinkle streusel over batter.

Two photos showing How to Make this healthy dessert – sprinkling streusel topping 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). 😉

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. #Pumpkin #Vegan #GlutenFree #Healthy #CoffeeCake | Recipe at BeamingBaker.com

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.

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. #Pumpkin #Vegan #GlutenFree #Healthy #CoffeeCake | Recipe at BeamingBaker.com

Here are a few of my favorite pieces of kitchen equipment and ingredients to use when making this vegan pumpkin coffee cake.

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!

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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 #GlutenFree #CoffeeCake #Pumpkin #VeganBaking #CleanEating #Fall #PumpkinSpice | Recipe at BeamingBaker.com

Vegan Gluten Free Pumpkin Coffee Cake Recipe (Healthy)


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

Scale

Streusel

Wet Ingredients

Dry Ingredients

  • 2 cups gluten free oat flourif 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

  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. Make the streusel: Add Streusel ingredients to a small bowl. Using a fork, stir and fold until well incorporated. Set aside.
  3. 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.
  4. 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.
  5. Pour batter evenly into prepared pan. Using a rubber spatula, spread into an even layer. Sprinkle streusel over pumpkin batter.
  6. 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.
  7. 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 MealGluten Free Oat Flour or try Homemade Oat Flour | Organic Pumpkin PureeCoconut 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 ToolsBaking 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

Keywords: vegan gluten free pumpkin coffee cake, vegan pumpkin cake

© 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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154 Comments

  1. Could you substitute the flax egg for one regular egg? (my girlfriend is dairy (such as milk)/gluten free but can have eggs)

  2. 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!

    1. 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! 🙂

  3. 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! 😉

    1. 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! 😄

  4. 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.

    1. 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!

  5. 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!

    1. 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.