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Gluten Free Pumpkin Coffee Cake Recipe

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★★★★★

4.7 from 65 reviews

This Gluten Free Pumpkin Coffee Cake is a moist, spiced treat perfect for autumn mornings or any time you crave a comforting, flavorful cake. Made with a blend of gluten free and tigernut flours, pumpkin puree, and warm spices, it features a delightful streusel crumble topping that adds a satisfying texture and sweetness.

Ingredients

Scale

For the Crumble Topping

  • 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)

Cinnamon Sugar Mixture

  • 3 Tbsp Coconut sugar
  • 1 tsp Cinnamon

For the Cake Batter

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper to ensure the cake doesn’t stick and to make for easy removal.
  2. Make the Crumble Topping: In a medium bowl, whisk together the dry ingredients for the crumble topping (gluten free flour, tigernut flour, coconut sugar, and cinnamon). Cut in the coconut oil using a pastry cutter or your fingers until the mixture has a sandy texture that holds together when pinched. Set this crumble mixture aside.
  3. Prepare Cinnamon Sugar: In a small bowl, mix the cinnamon and coconut sugar together until combined. Set aside for layering later.
  4. Mix Dry Ingredients for Cake: In another medium bowl, whisk together the gluten free flour, tigernut flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly distributed.
  5. Beat Wet Ingredients: Using an electric or stand mixer, beat the pumpkin puree, eggs, olive oil, maple syrup, and vanilla extract together in a large bowl until smooth and well combined.
  6. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a rubber spatula just until combined. Avoid overmixing to keep the cake tender.
  7. Layer the Cake Batter: Pour and spread half of the cake batter evenly into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over this first layer. Then, gently spread the remaining batter over the cinnamon sugar layer, smoothing it gently.
  8. Add the Streusel Topping: Evenly crumble the streusel topping over the entire surface of the cake, making sure to cover the edges for a crunchy top.
  9. Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs and the top has turned golden brown.
  10. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then lift the cake out using the parchment paper and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • This recipe uses gluten free and tigernut (or almond) flours to keep it gluten free with a nutty flavor.
  • You can substitute tigernut flour with almond flour if preferred or if tigernut is unavailable.
  • Cold or room temperature coconut oil works best for the crumble topping texture.
  • Don’t overmix the batter to ensure the cake remains tender and moist.
  • Make sure to line the pan with parchment paper for a clean removal of the cake.
  • The cake is best served the same day but can be stored in an airtight container for up to 3 days.
  • To keep it vegan, substitute eggs with flax eggs but results may slightly vary.

Keywords: pumpkin coffee cake, gluten free dessert, pumpkin spice cake, autumn cake, healthy coffee cake, gluten free baking

Find it online: https://nataliereeve.com/gluten-free-pumpkin-coffee-cake-recipe/