Pumpkin Coffee Cake (gluten-free + dairy-free)

This Pumpkin Coffee Cake is such a delicious, sweet and easy pumpkin recipe to try. It is great for breakfast, snack or dessert and it’s made with gluten-free and vegan ingredients.

When the air gets crisp and the leaves begin to change color, there’s no better way to embrace fall than with a warm, spiced treat like Pumpkin Coffee Cake. Whether you’re enjoying it with your morning coffee or as an afternoon snack, this gluten-free and dairy-free cake is a cozy, delicious way to welcome the flavors of the season.

This pumpkin coffee cake offers the best of both worlds: a moist, flavorful base made with pumpkin purée and a sweet, crumbly topping infused with cinnamon and coconut sugar. The combination of these textures and flavors makes for an irresistible treat that everyone can enjoy, regardless of dietary restrictions.

Below, you’ll find the recipe along with some tips and variations to help you make the perfect pumpkin coffee cake. Let’s dive into what makes this recipe special and why it’s a must-have in your fall baking repertoire.

Why You’ll Love This Pumpkin Coffee Cake:

1. Pumpkin Perfection: Pumpkin is the star of the show here, bringing a rich, earthy sweetness that pairs perfectly with warm spices like cinnamon and pumpkin pie spice. It also keeps the cake moist without the need for dairy, making it ideal for those following a vegan or dairy-free diet.

2. Gluten-Free Goodness: By using gluten-free flour, this cake remains light and tender while being suitable for anyone with gluten sensitivities. It’s a treat everyone can enjoy!

3. Dairy-Free and Naturally Sweetened: Using coconut oil and coconut sugar means this coffee cake is dairy-free and naturally sweetened, offering a healthier alternative to traditional sugar and butter-laden cakes. The coconut flavors subtly complement the pumpkin and spice, making each bite a delight.

4. Crumble Topping: The highlight of this cake is the cinnamon-sugar crumble topping. It adds a slightly crunchy, sweet layer that contrasts beautifully with the soft, moist cake beneath. Plus, it’s super easy to make with just a handful of ingredients.

What ingredients you need to make Pumpkin Coffee Cake:

• Pumpkin purée – Pumpkin purée is the key ingredient that gives this cake its distinct fall flavor. It brings a natural sweetness and moisture to the cake, ensuring it stays soft and tender. 
• Coconut milk – Coconut milk adds richness and creaminess to the cake without the need for dairy. Its subtle coconut flavor complements the pumpkin well, and it provides the necessary liquid to combine the dry ingredients and form the cake batter. Coconut milk also keeps the cake moist.
• Vanilla extract – Vanilla extract enhances the sweetness and rounds out the flavors in the cake. Although it doesn’t overpower, it subtly elevates the warmth of the pumpkin and spices, adding depth to the overall flavor profile.
• Coconut oil – Coconut oil is used as a dairy-free fat in this recipe. When melted, it incorporates smoothly into the batter, adding moisture and a slight coconut undertone. It helps keep the cake moist and tender while providing richness. Be sure to cool the melted oil before adding it to the other ingredients to prevent curdling.
• Gluten-free flour – This flour blend, typically made from a mix of rice flour, tapioca starch, and other gluten-free grains, serves as the base of the cake. It replaces traditional wheat flour, making the cake suitable for those with gluten sensitivities. Gluten-free flour tends to have a lighter texture, which works well in this recipe to produce a soft and tender cake.
• Coconut sugar – Coconut sugar is a natural sweetener made from the sap of coconut palm trees. It has a lower glycemic index than white sugar, making it a healthier alternative. Its deep, caramel-like flavor pairs beautifully with the pumpkin and spices, creating a rich, subtly sweet cake.
• Pumpkin pie spice – Pumpkin pie spice is a blend of spices commonly used in fall recipes, typically consisting of cinnamon, nutmeg, cloves, and ginger. This blend brings warmth and complexity to the cake, enhancing the pumpkin flavor and adding the quintessential fall aroma and taste.
• Cinnamon – While cinnamon is already part of pumpkin pie spice, adding extra cinnamon amplifies its flavor, giving the cake a bolder, more defined spiced profile. It complements the pumpkin and coconut sugar perfectly.

How to make Pumpkin Coffee Cake:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a square 8×8-inch baking dish or line it with parchment paper. This will ensure that the cake doesn’t stick to the pan and makes for easy cleanup afterward.

Step 2: Make the Cake Batter

In a large mixing bowl, whisk together the pumpkin purée, coconut milk, vanilla extract, and melted coconut oil until well combined. The pumpkin and coconut milk create the perfect creamy base for this cake, while the vanilla adds a hint of flavor depth.

In a separate bowl, mix together the gluten-free flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. The spices in this mixture are what give the cake its cozy fall flavor, so be generous with the pumpkin pie spice and cinnamon.

Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake tough. You want the batter to be smooth and lump-free but still light.

Step 3: Make the Crumble Topping

To make the crumble topping, combine the gluten-free flour, coconut sugar, and cinnamon in a small bowl. Add the solidified coconut oil and use a fork or your hands to mix it together until crumbly. The mixture should resemble coarse crumbs or sand.

Set this aside while you finish preparing the cake.

Step 4: Assemble the Cake

Pour the cake batter into your prepared baking dish, spreading it out evenly with a spatula. The batter will be relatively thick but should spread smoothly.

Sprinkle the crumble topping evenly over the batter. Make sure it covers the entire surface, as this is what gives the coffee cake its delicious, sweet crunch.

Step 5: Bake

Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and your kitchen will be filled with the wonderful aroma of pumpkin and spices.

Allow the cake to cool for at least 10 minutes in the pan before slicing and serving.

Tips and Variations:

1. Pumpkin Purée: Make sure to use pure pumpkin purée, not pumpkin pie filling. The latter contains added sugars and spices that will throw off the balance of the recipe. You can also make your own pumpkin purée by roasting and mashing fresh pumpkin for a more homemade feel.

2. Coconut Milk Substitution: If you don’t have coconut milk, you can use another non-dairy milk like almond, oat, or soy. However, coconut milk adds a richness that pairs particularly well with the pumpkin and coconut oil.

3. Spice Level: Adjust the amount of pumpkin pie spice and cinnamon to suit your taste. If you like your coffee cake extra spiced, you can add a pinch of nutmeg or ginger for a bit of extra warmth.

4. Add Mix-ins: If you want to take this coffee cake to the next level, feel free to add in some mix-ins like chopped pecans, walnuts, or even chocolate chips. The nuts will add a nice crunch, while chocolate offers a rich sweetness that complements the pumpkin beautifully.

5. Storing the Cake: This cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to thaw it at room temperature before serving.

6. Serving Suggestions: Serve your pumpkin coffee cake warm with a dollop of whipped coconut cream, or enjoy it with a steaming cup of coffee or tea for the ultimate cozy fall moment.

The Perfect Fall Treat:

Pumpkin coffee cake is the ultimate autumn comfort food. Whether you’re hosting a fall brunch, need a quick dessert for a gathering, or simply want to enjoy a treat with your morning coffee, this cake will not disappoint.

The combination of warm spices, moist pumpkin cake, and a crumbly cinnamon-sugar topping will make this your go-to fall recipe. Plus, since it’s gluten-free, dairy-free, and made with wholesome ingredients like coconut oil and coconut sugar, it’s a feel-good treat you can enjoy all season long.

So grab your pumpkin purée and spices, and get baking! This pumpkin coffee cake is sure to become a new fall favorite in your home.

A few other pumpkin recipes to try:

The BEST Pumpkin Crisp Recipe (gluten-free)

Brown Butter Maple Pumpkin Bread (gluten-free)

Gluten-free Pumpkin Chocolate Chip Cookies

Gluten-free Pumpkin Crumb Cheesecake