Indulge in the warm flavors of autumn with this Vegan Gluten-Free Pumpkin Coffee Cake. This delightful treat combines a moist pumpkin spice cake with a cinnamon-sweet, buttery streusel topping, making it perfect for breakfast or dessert. Crafted with wholesome, plant-based ingredients, it’s a healthier option that doesn’t compromise on taste.
Ingredients:
For the Streusel Topping:
- ½ cup gluten-free oat flour
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons melted coconut oil
For the Pumpkin Cake:
- 1 cup pure pumpkin puree
- ¼ cup melted coconut oil
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 15 minutes)
- 1 teaspoon pure vanilla extract
- 1 ½ cups gluten-free oat flour
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Directions:
- Prepare the Streusel Topping:
- In a small bowl, combine the oat flour, coconut sugar, ground cinnamon, and a pinch of salt.
- Add the melted coconut oil and mix until the mixture becomes crumbly. Set aside.
- Prepare the Pumpkin Cake:
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- In a large bowl, whisk together the pumpkin puree, melted coconut oil, coconut sugar, maple syrup, prepared flax egg, and vanilla extract until smooth.
- Add the oat flour, almond meal, baking soda, baking powder, ground cinnamon, ground cloves, ground nutmeg, and salt to the wet ingredients. Stir until just combined, ensuring no dry pockets remain.
- Assemble and Bake:
- Pour the pumpkin batter into the prepared baking pan, spreading it evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions:
- Warm with Ice Cream: Enjoy a slice warmed up with a scoop of your favorite vegan vanilla ice cream for a decadent dessert.
- With Coffee or Tea: Pair a slice with a hot cup of coffee or tea for a cozy breakfast or afternoon treat.
- As Is: This cake is delightful on its own, offering a perfect balance of sweetness and spice.
This Vegan Gluten-Free Pumpkin Coffee Cake is a testament to how delicious and satisfying plant-based, gluten-free baking can be. Whether you’re sharing it with friends and family or savoring a slice solo, it’s sure to become a seasonal favorite.
Recipe inspired by Beaming Baker.