Pumpkin Coffee Cake (Gluten-Free)

Hey there, pumpkin aficionado! Ready to make your taste buds dance with joy? This Pumpkin Coffee Cake is gluten-free and packed with pumpkin spice goodness. Imagine a cake so moist and flavorful it could make you forget that it’s also kind of good for you. The crumb is tender, the spices are warm, and it’s just the right amount of sweetness to make you look like you’ve got your life together.

I love this cake on rainy Portland afternoons when the drizzle outside matches the warm spices inside. It’s my little indulgence, a slice of cozy with my coffee. Sure, I share—sometimes. But honestly, if you want the whole cake for yourself, I totally get it. Treat yourself, because you’re worth it!

Servings: 8
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Cuisine: American

Ingredients

Cake:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 cup pumpkin puree (pure, not pie filling)
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 3 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt

Streusel Topping:

• 1/4 cup almond flour
• 2 tbsp coconut sugar
• 2 tbsp melted coconut oil
• 1/4 tsp ground cinnamon

Equipment/Utensils

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• 9-inch round cake pan
• Measuring cups and spoons
• Oven

Preparation Steps

1. Preheat Oven: Heat it to 350°F (175°C). Prepare a 9-inch round cake pan with a bit of grease or parchment paper.
2. Combine Dry Ingredients: In a large bowl, mix 1 1/2 cups almond flour, 1/2 cup coconut flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp salt.
3. Mix Wet Ingredients: In a separate bowl, whisk together 1 cup pumpkin puree, 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 3 large eggs.
4. Blend Wet and Dry: Combine the wet ingredients with the dry mixture. Stir until everything is just blended.
5. Prepare Streusel: In a small bowl, mix 1/4 cup almond flour, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/4 tsp cinnamon.
6. Assemble Cake: Pour the batter into the prepared cake pan and evenly spread. Sprinkle the streusel topping over the top.
7. Bake: Place in the oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Nutritional Information (per serving)

• Calories: 295
• Total Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 8g

Vitamins and Minerals (per serving)

• Vitamin A: 80%
• Calcium: 6%
• Iron: 10%
• Vitamin C: 4%
• Magnesium: 12%

So there you have it—your new go-to gluten-free pumpkin coffee cake that’s as good as it gets. Enjoy every crumb and don’t feel bad about keeping it all for yourself. You’ve earned it!

Pumpkin Coffee Cake (Gluten-Free)

Morgan James Eckroth

Hey there, pumpkin aficionado! Ready to make your taste buds dance with joy? This Pumpkin Coffee Cake is gluten-free and packed with pumpkin spice goodness. Imagine a cake so moist and flavorful it could make you forget that it's also kind of good for you. The crumb is tender, the spices are warm, and it’s just the right amount of sweetness to make you look like you’ve got your life together.

I love this cake on rainy Portland afternoons when the drizzle outside matches the warm spices inside. It's my little indulgence, a slice of cozy with my coffee. Sure, I share—sometimes. But honestly, if you want the whole cake for yourself, I totally get it. Treat yourself, because you’re worth it!

Servings: 8

Print Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 295 kcal

Ingredients

  

Cake:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 cup pumpkin puree pure, not pie filling
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 3 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt

Streusel Topping:

• 1/4 cup almond flour
• 2 tbsp coconut sugar
• 2 tbsp melted coconut oil
• 1/4 tsp ground cinnamon

Instructions

 

• Preheat Oven: Heat it to 350°F (175°C). Prepare a 9-inch round cake pan with a bit of grease or parchment paper.
• Combine Dry Ingredients: In a large bowl, mix 1 1/2 cups almond flour, 1/2 cup coconut flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp salt.
• Mix Wet Ingredients: In a separate bowl, whisk together 1 cup pumpkin puree, 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 3 large eggs.
• Blend Wet and Dry: Combine the wet ingredients with the dry mixture. Stir until everything is just blended.
• Prepare Streusel: In a small bowl, mix 1/4 cup almond flour, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/4 tsp cinnamon.
• Assemble Cake: Pour the batter into the prepared cake pan and evenly spread. Sprinkle the streusel topping over the top.
• Bake: Place in the oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Notes

Nutritional Information (per serving)

• Calories: 295
• Total Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 8g

Vitamins and Minerals (per serving)

• Vitamin A: 80%
• Calcium: 6%
• Iron: 10%
• Vitamin C: 4%
• Magnesium: 12%

So there you have it—your new go-to gluten-free pumpkin coffee cake that’s as good as it gets. Enjoy every crumb and don’t feel bad about keeping it all for yourself. You’ve earned it!