Introduction

This Gluten Free Pumpkin Coffee Cake is a moist and flavorful treat perfect for autumn mornings or anytime you crave a cozy dessert. Made with wholesome flours and warm spices, it combines a tender crumb with a crunchy streusel topping for the perfect balance.

The image shows two square pieces of crumb cake stacked on a white marbled surface. Each piece has three visible layers: the bottom and middle layers are dense and golden brown with a soft texture, separated by a thin, darker cinnamon-like swirl in the middle. The top layer is a crumbly streusel with a light brown color and coarse texture, sprinkled lightly with powdered sugar. The background is softly blurred with part of a white bowl faintly visible. 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 (for cinnamon sugar mixture)
1 tsp cinnamon (for cinnamon sugar mixture)
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 your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper and set aside.
Step 2: To make the crumble topping, whisk together 1/3 cup gluten free flour, 1/3 cup tigernut flour, 3 tablespoons coconut sugar, and 1/4 teaspoon cinnamon in a medium bowl. Cut in the coconut oil until the mixture has a sandy texture that holds together when pinched. Set aside.
Step 3: In a small bowl, mix the cinnamon sugar by combining 3 tablespoons coconut sugar and 1 teaspoon cinnamon. Set aside.
Step 4: In another medium bowl, whisk together the dry ingredients for the cake: 1 1/2 cups gluten free flour, 1/2 cup tigernut flour, pumpkin pie spice, baking powder, baking soda, and salt.
Step 5: Using an electric or stand mixer, beat together the wet ingredients in a large bowl: pumpkin puree, eggs, olive oil, maple syrup, and vanilla extract.
Step 6: Gradually add the dry mixture to the wet ingredients and mix on low speed just until combined, or gently fold in with a rubber spatula.
Step 7: Pour half of the batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture over the batter, then gently spread the remaining batter on top. Evenly crumble the streusel topping over the entire surface, including the edges.
Step 8: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is golden brown. Allow to cool before slicing and serving.

Tips & Variations

For a nut-free version, substitute tigernut flour with additional gluten free flour or oat flour.
Add chopped nuts like pecans or walnuts to the crumble for extra crunch.
Use canned pumpkin puree if fresh pumpkin isn’t available, making sure it’s pure pumpkin and not pumpkin pie filling.
Serve warm with a drizzle of maple syrup or your favorite dairy-free cream for added indulgence.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave or oven before serving to restore warmth and softness.

How to Serve

A close-up image of a pumpkin crumb bar cut into squares, showing three clear layers: the bottom layer is a dense pumpkin-colored cake with a soft texture, the middle layer is a thin, darker brown cinnamon swirl strip, and the top layer is a crumbly light tan streusel dusted lightly with powdered sugar. The bars are placed on a white marbled surface with two cinnamon sticks crossed in the foreground and a white bowl with cinnamon powder seen slightly in the background. The focus is sharp on the crumb bar piece that is lifted slightly above the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with all-purpose flour if you don’t need the cake to be gluten free. The texture may be slightly different but will still be delicious.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter, and the top is golden brown.

Gluten-Free Pumpkin Coffee Cake Recipe

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★★★★★

4.9 from 477 reviews

This Gluten Free Pumpkin Coffee Cake is a moist and flavorful treat perfect for autumn or any time you crave a cozy, spiced dessert. Made with a blend of gluten-free and tigernut flours, warm pumpkin pie spices, and topped with a delicious coconut oil crumble, this cake offers a delightful balance of sweetness and spice without any gluten. Easy to prepare and baked to golden perfection, it’s a comforting coffee cake that everyone can enjoy.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings (about 2x2 inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the Crumble

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)

For the 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

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper and set it aside for easy removal of the cake after baking.
Make the Crumble Topping: In a medium bowl, whisk together the gluten-free flour, tigernut (or almond) flour, coconut sugar, and cinnamon. Cut the cold or room temperature coconut oil into the mixture until it resembles a sandy texture that holds together when pinched. Set the crumble aside.
Prepare Cinnamon Sugar Mixture: In a small bowl, combine the remaining coconut sugar and cinnamon. This mixture will be layered in the cake for added flavor.
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. This ensures even distribution of the leavening agents and spices.
Combine Wet Ingredients: In a large bowl, use an electric or stand mixer to beat the pumpkin puree, eggs, olive oil, maple syrup, and vanilla extract until smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding carefully with a rubber spatula until just combined. Be careful not to over-mix to keep the cake tender.
Layer the Batter and Toppings: Scoop half of the batter into the prepared pan and spread it evenly. Sprinkle the cinnamon sugar mixture over this first layer. Then gently spread the remaining batter on top. Finally, evenly crumble the streusel topping over the entire cake surface, making sure to reach the edges for full coverage.
Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs and the top is golden brown.

Notes

For best results, use the exact type of flours specified to keep it gluten-free and maintain texture.
Cold or room temperature coconut oil is essential for the crumble to get the right texture.
You can substitute tigernut flour with almond flour or another nut flour if preferred.
Ensure not to over-mix the batter to avoid a dense cake.
Allow the cake to cool before slicing to help it set properly.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Gluten Free Pumpkin Coffee Cake, pumpkin dessert, gluten free cake, autumn recipes, coffee cake, pumpkin spice dessert