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Gluten-Free Pumpkin Coffee Cake Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  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. This ensures even distribution of the leavening agents and spices.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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