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Gluten Free Pumpkin Coffee Cake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 350
A moist and flavorful gluten-free pumpkin coffee cake topped with a crunchy streusel, perfect for fall mornings or cozy afternoons.

Ingredients

Dry ingredients

  • 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)
  • 3 Tbsp Coconut sugar
  • 1 tsp Cinnamon

Cake batter dry ingredients

  • 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 cup Pumpkin puree
  • 2 Eggs
  • 1/4 cup Olive oil
  • 1/4 cup Maple syrup
  • 1 tsp Vanilla extract

Instructions 

  • Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment.
  • Make crumble by mixing dry ingredients and cutting in coconut oil until crumbly.
  • Mix cinnamon-sugar in a small bowl; set aside.
  • Whisk dry cake ingredients; beat wet ingredients, then combine.
  • Layer half batter in pan, sprinkle with cinnamon sugar, add remaining batter, then streusel. Bake 25-30 mins.

Notes

Ensure not to overmix the batter for a tender crumb.
Calories: 350kcal
Cost: $15
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free, pumpkin