Introduction

This Gluten Free Pumpkin Coffee Cake is moist, tender, and bursting with warm autumn spices. Topped with a crunchy cinnamon-sugar crumble, it’s perfect for breakfast or an afternoon treat. Enjoy a comforting slice with your favorite cup of coffee or tea.

The image shows two stacked squares of crumb-topped cake on a white marbled surface. The cake has three layers: a bottom layer that is thick and golden-brown with a soft, porous texture; a thin middle layer of dark cinnamon or spice swirl running horizontally; and a top layer covered with a light brown crumbly streusel topping. The top square is held above the bottom one, clearly showing the layers and texture. There is a soft focus on the background with hints of more cake pieces and a white cup, enhancing the warm tones of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup 1:1 Gluten free flour
1/3 cup Tigernut flour (or almond flour)
3 Tbsp Coconut sugar
1/4 tsp Cinnamon
4 Tbsp Coconut oil (cold or room temperature)
3 Tbsp Coconut sugar
1 tsp Cinnamon
1 1/2 cups 1:1 Gluten free flour
1/2 cup Tigernut flour (or almond flour)
2 tsp Pumpkin pie spice
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 scant cup Pumpkin puree
2 Eggs
1/4 cup Olive oil
1/4 cup Maple syrup
1 tsp Vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Line an 8×8 inch square baking pan with parchment paper and set aside.
Step 2: To make the crumble, whisk the first 1/3 cup gluten free flour, 1/3 cup tigernut flour, 3 tablespoons coconut sugar, and 1/4 teaspoon cinnamon together in a medium bowl. Cut in 4 tablespoons coconut oil until the mixture resembles sand and holds together when pinched. Set aside.
Step 3: In a small bowl, mix the 3 tablespoons coconut sugar with 1 teaspoon cinnamon for the cinnamon-sugar topping. Set aside.
Step 4: In another medium bowl, whisk together 1 1/2 cups gluten free flour, 1/2 cup tigernut flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Step 5: Using an electric mixer or stand mixer, beat 1 scant cup pumpkin puree, 2 eggs, 1/4 cup olive oil, 1/4 cup maple syrup, and 1 teaspoon vanilla extract together in a large bowl until smooth.
Step 6: Add the dry ingredients to the wet ingredients and mix on low speed until just combined, or fold in gently with a rubber spatula.
Step 7: Scoop half the batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture over the top, then gently spread the remaining batter over it. Crumble the streusel topping evenly over the entire cake, making sure it reaches the edges.
Step 8: Bake for 25-30 minutes, until a toothpick inserted into the center comes out with a few crumbs and the top is golden brown. Let cool slightly before slicing.

Tips & Variations

Substitute tigernut flour with almond or oat flour if unavailable, adjusting slightly for flour texture.
Use pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves for more aromatic flavor.
For extra moisture, add 1/4 cup plain yogurt or applesauce to the wet ingredients.
Serve warm with a dollop of whipped cream or a drizzle of maple syrup for added indulgence.

Storage

Store the coffee cake covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. Reheat individual slices gently in the microwave for 20-30 seconds or warm in a low oven before serving to restore moisture and softness.

How to Serve

The image shows square pieces of a crumb cake on a white marbled surface. Each piece has two distinct layers: a thick bottom layer that is golden orange with a soft, moist texture, and a thinner top layer that is a light brown crumbly streusel with a rough texture, dusted lightly with powdered sugar. One piece is turned on its side to show the layers clearly, revealing a thin darker swirl in the middle of the orange layer. Two cinnamon sticks crossed are placed in front of the cake pieces, and a small wooden bowl filled with light brown cinnamon powder is on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, this recipe is already dairy-free, using coconut oil and olive oil instead of butter, making it suitable for dairy-free diets.

Can I freeze the pumpkin coffee cake?

Yes, you can freeze the baked cake tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator or at room temperature before reheating.