Gluten-Free Pumpkin Spice Coffee Cake (Vegan, Allergy-Free)
Coffee cake with a seasonal twist! A warm and cozy slice of this Gluten-Free Pumpkin Spice Coffee Cake is just the vegan and top-8 allergy-free treat you need this Fall! A delicious breakfast, brunch, or dessert recipe with an extra java buzz.
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 9 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
- Cake Batter:
- 2 Cups Gluten-Free All Purpose Flour
- 1/2 Cup Erythritol
- 2 TB Pumpkin Spice Ground Coffee
- 2 Tsp Baking Powder
- 1 1/2 Tsp Pumpkin Pie Spice
- 1/2 Tsp Maple Extract
- 1 Cup Pure Pumpkin Puree
- 1 Cup Brewed Pumpkin Spice Coffee
- Crumb Topping:
- 1 Cup Gluten-Free Quick Oats
- 1/4 Cup Gluten-Free All Purpose Flour
- 1/4 Cup Pure Maple Sugar
- 1 Tsp Pumpkin Spice Ground Coffee
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all cake batter ingredients. Mix to form a smooth, thick cake batter.
- In another bowl, mix together the crumb topping ingredients until it combines and becomes crumbly.
- Spread the cake batter evenly in a greased 8x8 square baking pan and then add the crumb topping evenly over top of the cake batter (press it in a bit).
- Bake the coffee cake in the oven for 20 minutes. Remove and let cool before slices into 9 squares.
Nutrition
- Serving Size: 1