We all know it’s here. Whether you like it or not, pumpkin season is among us. I am the type to run to my local Kroger to grab some pumpkin puree once August arrives (when does pumpkin season officially start anyway?). And yes, for my bakery business it definitely did start in August. This is one of my offerings and I couldn’t be more proud of it. It is my Vegan Gluten-Free Pumpkin Coffee Cake. It is heart warming with pumpkin pie spice, decadent, has a rich texture, and topped with a brown sugary crumb topping.
This gluten free vegan pumpkin coffee cake recipe is pretty foolproof. You make it like a quick bread which means for the cake batter part of it, all the dry ingredients go with the dries, all the wet ingredients go with the wets. For the crumb topping, you cream your vegan butter of choice with your sugar of choice (I’ve used both brown sugar and coconut sugar with success!) with an electric mixer and add your oat flour til combined. For best results, chilling (or freezing) your crumble topping yields a much better streusel topping!
In a lot of gluten free baking recipes, you might see the use of almond flour but this one surprising doesn’t have it! Almond allergy sufferers rejoice! I love this cake with a steaming hot cup of coffee (or these days, espresso because I’m getting old y’all). That morning cup of coffee really does the trick to getting my aged body going and this sweet treat will help me to keep going because it’s all the flavors you and I love!
My favorite
Vegan Gluten Free Pumpkin Coffee Cake
Ingredients
Wet Ingredients (for cake batter)
- 175 g pumpkin puree
- 25 g milk (I use either coconut milk or oat milk!)
- 1 tsp apple cider vinegar
- 60 g neutral flavor liquid oil (I use grape seed oil)
- 1½ tsp vanilla extract
- 50 g cane sugar (I use cane sugar because it isn't bleached with bone char)
- 40 g brown sugar (can also sub coconut sugar)
Dry Ingredients (for cake batter)
- 65 g oat flour
- 65 g gluten free flour blend of choice (I use king Arthurs measure for measure)
- 1¼ tsp baking powder (I use aluminum free)
- ¼ tsp baking soda
- ¾ tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp salt (I use pink salt)
- 50 g pecans, toasted & chopped, optional but recommended (toast first for 10 min at 350° for the best crunch!)
Crumb Topping
- 210 g oat flour
- 130 g brown sugar (can sub coconut sugar too!)
- 226 g plant butter (I use Natural Grocers Plant Butter)
- 1 tsp cinnamon
- ½ tsp salt (I use pink salt)
Pumpkin Glaze (optional but delish)
- 70 g pumpkin puree
- 200 g powdered sugar
- 1 tsp cinnamon (or pumpkin pie spice if you want a punch of that warming clove flavor)
- ¼ tsp salt
- ⅓ tsp vanilla extract
Instructions
- Preheat your oven to 350℉. Prepare your 9×5 loaf pan with pan spray and then line it with parchment paper. Toast your pecans on an oven safe dish or sheet pan for 10 minutes or until lightly toasted. I check for doneness with a few samples 🙂 Don't burn your mouth!
- For the crumb topping: Combine in a small bowl your vegan butter, brown sugar, cinnamon & salt. With an electric mixer, cream this mixture until there are no butter chunks and it looks smooth. Add your oat flour and slowly mix until it resembles a crumble mixture (if you mix it a little too long, it will look more like a thick dough, don't worry, it will still work!). Throw this bowl in your freezer until you finish mixing the cake batter.
- In a medium sized bowl, combine all of your wet ingredients and whisk together.
- Next, combine your dry ingredients and whisk together with your wet ingredients until no flour clumps remain.
- Pour mixture into your prepared pan, top with chopped pecans, and in an even layer top with your streusel topping that you stashed in your freezer to chill.
- Bake in the center of your preheated oven for 45 minutes or until a tooth inserted comes out clean. Let cool completely before topping with glaze.
Pumpkin Glaze, optional but recommended for best results
- In a small bowl, combine all of your glaze ingredients. With a whisk, mix until there are no clumps. Once fluffy cake is completely cooled, top with glaze with either a cute drizzle or if it's just for you, slather it on! Let dry and serve it up! Store in an airtight container for later yumminess.
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