Pumpkin Coffee Cake Gluten Free (Dairy Free)
I have been thinking about a gluten free pumpkin coffee cake recipe for sometime now! My current Coffee Cake recipe is one of the top 10 recipes on my blog. With pumpkin season here I had to create a pumpkin coffee cake gluten free! I shared this with family and friends and it was a hit! You will want to make sure to save this easy gluten free pumpkin coffee cake recipe.
As a family we have been enjoying kinnikinnick for sometime now. I used the gingersnaps for this recipe, but you can use any ginger cookie or graham cracker for this recipe.
Pumpkin Coffee Cake Gluten Free
The fall season means everything must be pumpkin. This is my favorite time of year to create recipes because I love pumpkin and I feel like it truly can take something simple to the next level. This easy gluten free pumpkin coffee cake is going to be your go-to for brunch, pot lucks, or for a delicious afternoon snack with tea.
Coffee cake is such a versatile treat because you can truly enjoy it anytime of day. Making this pumpkin coffee cake gluten free was simple. I am super guilty of having it for dessert with a glass of cab, but I also love enjoying it in the morning with coffee or with an afternoon tea.
Gluten Free Pumpkin Coffee Cake
When you are making pumpkin coffee cake gluten free you must have a fabulous crumb on the top. The crumb is what truly makes coffee cake so fabulous. For the crumb topping I used a mixture of Kinnikinnick Ginger Snaps and pecans. If you have a nut allergy then you could take the pecans out all together and use just cookies. I enjoy the flavor the pecans bring to the cookies, but either way it is delicious.
Easy Gluten Free Pumpkin Coffee Cake
What ingredients do I need ?
- Eggs
- Brown Sugar and Granulated Sugar
- Vanilla
- Coconut Milk
- Pumpkin Puree
- Coconut Oil
- Baking Powder and Baking Soda
- Pumpkin Pie Spice
- Pumpkin Puree
- Gluten Free All Purpose Flour
For the crumb topping you will need…
- Vegan Butter
- Gluten Free All Purpose Flour
- Brown Sugar
- Cinnamon
- Maple Extract
- Chopped Pecans
- Kinnikinnick Ginger Snaps or graham crackers
How do I make this Pumpkin Coffee Cake?
Start by adding the eggs, sugars, and vanilla to a stand mixer. Cream the ingredients together on low speed for 30 seconds. Then add the coconut milk and pureed pumpkin, blend together. Then add the coconut oil with the mixer on. Increase the speed to medium and blend for 1 minute. Add the flour and blend on medium for 1 minute scraping the sides halfway through. Grease a 9×13 dish with coconut oil and then spread the batter evenly into the pan. Preheat the oven to 350ºF. Make the crumb by adding all of the crumb ingredients to a bowl and blending with a pastry blender. Sprinkle the crumb on top of the batter and bake uncovered on the middle rack for 45 minutes, or until a butter knife comes out of the center clean.
Feel confident making this and sharing with your friends and family who are not gluten and dairy free. This is a true treat that everyone will enjoy.
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Ingredients
- 2 Eggs
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 tsp vanilla
- 1/2 cup coconut milk
- 15 oz can pureed pumpkin
- 3/4 cup melted coconut oil
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp xanthan gum
- 2 cups gluten free all purpose flour
Crumb Topping
- 1/4 cup vegan butter
- 1/3 cup gluten free all purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup chopped pecans you can use a food processor too
- 1 tsp maple extract
- 8 Kinnikinnick Ginger Snap Cookies crushed
Instructions
- In a stand mixer cream the eggs, sugars, and vanilla on low speed for 30 seconds.
- Add the coconut milk, pureed pumpkin, and blend for 30 seconds on low speed.
- With the mixer still on, drizzle the melted coconut oil in,
- Increase the speed to medium and blend for 1 minute scraping the sides halfway through.
- Grease a 9x13 baking dish with coconut oil. Preheat the oven to 350ºF.
- Pour the batter evenly into the greased baking dish.
- Make the crumb topping by adding the butter, flour, brown sugar, cinnamon, maple extract, pecans, and crushed cookies to a bowl. I like to use a food processer to crush the pecans and cookies at the same time. Using a pastry cutter, cut into the ingredients until lots of pea sized balls form.
- Evenly sprinkle the crumb over the batter and bake uncovered on the medium rack for 45 minutes or until a butter knife comes out of the middle clean.
Notes
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Nutrition
Need more delicious breakfast pumpkin recipes? I’ve got you covered…
- Gluten and Dairy Free Pumpkin Spice Baked Oatmeal
- Paleo Vegan Pumpkin Spice Latte
- Gluten Free Pumpkin Cinnamon Rolls with Maple Glaze
- Pumpkin Donuts with Maple Glaze- Gluten Free, Dairy Free
I have all the ingredients, except for the ginger snaps. What can I use instead?
You could use any cookie that you like, or graham cracker crumbs.