Pumpkin-flavored everything starts showing up once the leaves turn, and I’m not mad about it. Most store-bought stuff tastes like a candle, though. Or it’s so sweet it makes your teeth hurt. This one doesn’t do that. This is the kind of pumpkin coffee cake you actually want to eat more than once. Moist in the center, warm with cinnamon, and topped with a crumb layer that’s barely hanging on – but in the best way.

It also happens to be gluten-free, and you wouldn’t guess that unless someone told you. No gumminess. No gritty weirdness. Just a good cake. And it’s also vegan, which sounds impressive, but really just means you can lick the spoon without side-eye from your conscience.

It comes together without much hassle. One bowl for the wet stuff. One bowl for the dry. A fork for the topping. You don’t need a mixer or any special tricks – just a few ingredients that work surprisingly well together.

Active Time: 20 minutes
Total Time: 45 minutes
Servings: 9

Ingredients

Here’s what goes into it. You probably have most of this on hand if you bake gluten-free or plant-based stuff now and then.

Wet Mix

• 1 cup canned pumpkin (plain, not the pie stuff)
• ½ cup maple syrup
• ⅓ cup coconut oil (melted)
• ¼ cup almond milk
• 1 tsp vanilla extract

Dry Mix

• 1½ cups gluten-free flour blend (the kind that’s a cup-for-cup swap)
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• Big pinch of salt

Crumble Topping

• ½ cup almond flour
• 2 tbsp coconut sugar
• 2 tbsp gluten-free flour
• 2 tbsp solid coconut oil (not melted – it should be soft but firm)

Instructions

Preparation

Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment, or lightly grease it. I usually just go for parchment. It makes cleanup easier and you can lift the whole cake out later without breaking it.

In a big bowl, whisk the pumpkin with maple syrup, melted coconut oil, almond milk, and vanilla. Stir until everything’s smooth.

In another bowl, mix your dry ingredients. Make sure the baking soda isn’t clumped up and the spices are evenly scattered.

Pour the dry mix into the wet and stir until just combined. It’ll be thick but spreadable.

Cooking

Scrape the batter into the pan and smooth the top.

Now for the topping – use a fork to mash everything together until you’ve got a chunky, sandy crumb. Scatter it over the batter. Be generous. Every bite should get some.

Bake for 25–30 minutes. The top will look golden and a toothpick poked into the center should come out with just a few crumbs.

Let it cool in the pan. Ten minutes is enough if you’re impatient, but longer won’t hurt.

Serving

Best when it’s slightly warm and the crumb topping still has a little crunch. Coffee is the obvious companion here, but I’ve had it with chai and even iced oat milk. Works every time.

If you have leftovers, wrap them up and keep them on the counter for a couple of days. Fridge works too, but the texture will tighten up a bit. A quick zap in the microwave brings it back.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 90mg
• Total Carbohydrates: 25g
• Dietary Fiber: 3g
• Sugars: 9g
• Protein: 4g

Tips and Variations

You can change this up a bit depending on what’s in the cupboard.

• Nut-free? Sub sunflower seed flour or oat flour for the almond flour.
• Want a crunchier top? Add chopped pecans or walnuts to the crumble.
• Need it sweeter? Mix 1–2 tablespoons of coconut sugar into the batter itself.

You could probably add chocolate chips and get away with it. I haven’t tried it – but I would never judge you if you did.

Conclusion

This gluten free pumpkin coffee cake recipe has saved a few slow mornings at my place. It’s the kind of thing you bake when you’re craving something cozy but don’t want to deal with fuss. No mixer. No eggs. No problem.

It’s not trying to be fancy. It’s just good. You cut a square, sit down, and everything feels just a little bit quieter.

Bake it once, and it’ll probably end up in your fall rotation. Or year-round. Who are we kidding?

For more irresistible dessert ideas, don’t miss our full collection.