Gluten Free and Dairy Free Pumpkin Coffee Cake
The most tender and delicious gluten free and dairy free pumpkin coffee cake with streusel topping.
Servings: 12
Equipment
- Mixing bowls
- whisk
Ingredients
Streusel Topping
- ¼ cup gluten free all purpose flour
- 2 tbsp brown sugar, packed organic if possible
- 2 tbsp cane sugar organic if possible
- ½ tsp cinnamon
- 2 tbsp coconut oil melted
Cinnamon Swirl Filling
- ⅓ cup brown sugar, packed organic if possible
- ½ tbsp cinnamon
Pumpkin Cinnamon Cake
- 4 eggs, room temperature organic if possible
- ½ cup brown sugar packed
- ¾ cup pumpkin puree
- ¼ cup almond milk or dairy free milk
- 2 tsp vanilla extract
- 1 ½ cups all purpose gluten free flour I love Outrageous Baking brand
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
Glaze (Optional)
- ¼ cup powdered sugar organic if possible
- 1-2 tbsp almond milk
Instructions
- Preheat the oven to 350 F and prepare a 9-inch round pan with non-stick spray and parchment paper and then set it aside.
- Stir together your streusel ingredients, starting with the dry and then adding the coconut oil and stirring until a crumble forms. Set aside until ready to use.
- Stir together your filling ingredients and set aside until ready to use.
- In large mixing bowl, whisk together the eggs, brown sugar, pumpkin puree, almond milk and vanilla until combined. Add in the flour, baking soda, salt, and spices and whisk until well combined. Pour half of the batter into the prepared pan. Sprinkled with the filling mixture and top with remaining batter. Sprinkle the streusel over the coffee cake batter and then bake for 30-40 minutes and a toothpick comes out clean.
- Stir together the glaze and drizzle over the streusel before serving.
Notes
Store coffee cake in an airtight container in the refrigerator. Warm up in the microwave for 10 seconds before serving.