Gluten-Free Pumpkin Coffee Cake
Made with cozy spices, real pumpkin, and a tender crumb that just so happens to be grain-free and dairy-free, this recipe is everything you want with your cup of coffee, or cider on a crisp autumn day! The cake is tender and not overly sweet, while the topping is indulgently crispy and crunchy.
Ingredients
For the cake:
- 100 grams melted dairy free butter
- 20 grams melted coconut oil
- 3 eggs
- 100 grams pumpkin puree this should be your amount, after removing excess moisture
- 140 grams almond flour
- 100 grams tapioca flour
- 50 grams granulated sugar
- 40 grams brown sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
For the crumb topping:
- 70 grams brown sugar
- 50 grams granulated sugar
- 60 grams almond flour
- 30 grams tapioca flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ½ teaspoon ground cinnamon
- 1 tsp vanilla extract
- 40 grams melted butter
For the optional glaze:
- 100 grams powdered sugar
- 2 tablespoon dairy free milk
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat the oven. Set your oven to 350°F and lightly grease or line an 8x8-inch baking pan with parchment paper.
- In a medium saucepan or microwave-safe bowl, melt together the butter and coconut oil until fully combined. Set aside to cool slightly.
- Now, prep the pumpkin. Place your pumpkin purée between a few layers of paper towels and gently wring out the excess moisture. After draining, you need to be left with about 100 grams of pumpkin. I recommend starting with about 200 grams of pumpkin, to yield 100 grams of dried puree.
- To the melted butter/oil mixture, add the pumpkin purée, eggs, and vanilla extract and whisk together until smooth and well combined.
- To the wet mixture, add your dry ingredients. Stir until a thick, even batter forms.
- Next, make the streusel topping. In a separate bowl, mix together the dry streusel ingredients. Then, pour in the melted butter and vanilla extract, and gently stir with a fork until crumbles form. Avoid over-mixing, you want the texture to stay crumbly and rustic.
- Pour the cake batter into your prepared baking pan and smooth out the top. Evenly sprinkle the streusel over the batter.
- Bake for 25–28 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Add an optional glaze. Once the cake has cooled, whisk together powdered sugar, dairy-free milk, and a pinch of pumpkin pie spice until smooth. Drizzle over the top of the cooled cake.
- Slice and serve. Cut into squares, serve warm or at room temp, and enjoy your perfect cozy fall treat.