Pumpkin Coffee Cake
This delicious gluten-free pumpkin coffee cake combines the irresistible flavors of pumpkin spice with a crunchy streusel topping and a moist pumpkin cake for the perfect autumn treat!
Servings: 16
Calories: 278 kcal
Ingredients
For the streusel topping
- 3 Tablespoons (42 g) Vegan Butter melted
- ½ Cup (74 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup (106 g) Light Brown Sugar
- ½ Cup (53 g) Pecans roughly chopped
- ½ teaspoon Cinnamon
For the cake
- ½ Cup (106 g) Light Brown Sugar
- 2 teaspoons Pumpkin Pie Spice
- 2 Cups (296 g) Gluten Free 1-to-1 Flour Blend
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- ¾ Cup (150 g) Sugar
- ½ Cup (113 g) Vegan Butter room temperature
- 2 (100 g) Eggs room temperature
- 2 teaspoons Vanilla
- ⅔ Cup (152 g) Pumpkin Puree room temperature
- ½ Cup (113 g) Non-Dairy Milk room temperature
For the icing
- 1 Cup (120 g) Powdered Sugar
- 2 Tablespoons (28 g) Plant Based Cream or milk
- ¼ teaspoon Cinnamon
Instructions
For the streusel topping
- Combine the gluten free flour, brown sugar, pecans and cinnamon in a small bowl. Stir until well mixed.½ Cup (74 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (106 g) Light Brown Sugar, ½ Cup (53 g) Pecans, ½ teaspoon Cinnamon
- Add the melted butter and continue to stir until it forms wet clumps. You want it to be chunky, not smooth. Place the bowl in the refrigerator while you make the cake.3 Tablespoons (42 g) Vegan Butter
For the cake
- Preheat the oven to 350 °F (177 °C). Line a 9x9 pan with parchment paper and set aside.
- Combine the brown sugar and pumpkin pie spice in a small bowl. Stir well and set aside.½ Cup (106 g) Light Brown Sugar, 2 teaspoons Pumpkin Pie Spice
- In a second bowl, combine the gluten free flour, baking powder and salt. Whisk until well mixed and set aside.2 Cups (296 g) Gluten Free 1-to-1 Flour Blend, 2 ½ teaspoons Baking Powder, ½ teaspoon Salt
- Add the sugar and butter to the bowl of an electric mixer. Beat on medium speed for about 3 minutes, until light and fluffy.¾ Cup (150 g) Sugar, ½ Cup (113 g) Vegan Butter
- Add the eggs and vanilla to the creamed butter and sugar. Beat for another 60 seconds until well mixed.2 (100 g) Eggs, 2 teaspoons Vanilla
- Combine the pumpkin puree and milk in a measuring cup or bowl.⅔ Cup (152 g) Pumpkin Puree, ½ Cup (113 g) Non-Dairy Milk
- Turn the mixer to the lowest speed and add half of the dry ingredients followed by half of the wet ingredients. Repeat with the remaining ingredients. Stir until just incorporated. Make sure to scrape down the bowl to make sure all of the dry ingredients are mixed in.
- Transfer a little more than half of the pumpkin cake batter into your prepared pan. Use an offset spatula to spread it into an even layer.
- Sprinkle the brown sugar and cinnamon mixture over the bottom layer of the cake.
- Dollop the remaining pumpkin cake batter over the cinnamon layer. Gently spread it into an even layer.
- Remove the streusel topping from the refrigerator and sprinkle it (in large chunks) over the top of the cake.
- Bake the cake in a preheated oven for 45 minutes or until the center springs back when gently poked. Remove the cake from the oven and cool in the pan for about 1 hour then remove from the pan to cool completely on a wire rack.
For the icing
- Combine the powdered sugar, cream and cinnamon in a small bowl. Drizzle over the cooled cake and allow to dry for about 15 minutes before slicing.1 Cup (120 g) Powdered Sugar, 2 Tablespoons (28 g) Plant Based Cream, ¼ teaspoon Cinnamon
Notes
STORAGE: Store leftover coffee cake in an airtight container at room temperature for up to 4 days.