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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

Vegan Gluten Free Pumpkin Coffee Cake Recipe (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.




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


  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


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