Gluten-Free Pumpkin Coffee Cake
A gluten-free pumpkin coffee cake topped with a cinnamon streusel that feels indulgent without any of the gluten guilt.
Ingredients
- For the Cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter or vegan butter
- 2 large eggs or egg substitute
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- For the Streusel:
- 1/2 cup sugar
- 1/2 cup gluten-free all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter or vegan butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a cake pan.
- In a bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat sugar and butter until creamy. Add eggs, pumpkin, and vanilla. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- In a separate bowl, combine sugar, gluten-free flour, cinnamon, and butter for the streusel. Mix until crumbly.
- Pour the cake batter into the prepared pan. Sprinkle the streusel topping evenly over the top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes, then transfer to a cooling rack.
Notes
Nutritional Values (Per Serving):
- Calories: 300
- Total Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving):
- Vitamin A: 15%
- Iron: 5%
- Calcium: 3%
- Magnesium: 4%
- Potassium: 5%
Additional Notes/Tips to Enhance the Flavor
- Add chopped walnuts or pecans to the streusel for extra crunch.
- For a richer flavor, use brown sugar in place of white sugar.
- Serve with whipped cream or vanilla ice cream for a decadent treat.
- Store leftovers in an airtight container to keep them moist.
- Freeze the cake for a later indulgence—if you can resist eating it all immediately.