1-Bowl Pumpkin Coffee Cake (Vegan + GF)
User Reviews
4.9
1-Bowl Pumpkin Coffee Cake (Vegan + GF)
Description
This recipe for 1-Bowl Pumpkin Coffee Cake uses cane sugar and vegan butter creamed together before adding pumpkin puree and vanilla extract, creating a fluffy base. The batter incorporates gluten-free flour blend and almond flour for body and texture, along with baking powder and pumpkin pie spice for leavening and spice. The thick batter is spread in an 8x8 pan and layered with a pumpkin pie spice and brown sugar swirl.
The topping is made from gluten-free flour blend, vegan butter, brown sugar, pumpkin pie spice, and sea salt and mixed to create a spiced crumble. This topping adds texture contrast and enhances the pumpkin and spice notes. The dish is baked to develop a tender yet moist coffee cake with distinct layered flavors.
Using cane sugar is important for structure and texture; coconut sugar alters density. Gluten-free flour choices affect cake lightness. The cake is vegan and gluten-free friendly, making it approachable for specific dietary needs. Nutritional information is a rough estimate.
Ingredients
CAKE
- 3/4 cup cane sugar ensure organic if vegan
- 1/2 cup vegan butter we like Miyoko’s // dairy butter works if not vegan/dairy-free, softened
- 1 cup pumpkin puree
- 2 tsp vanilla extract
- 1 ½ cups gluten-free flour blend or DIY GF Flour Blend* // or all-purpose flour if not gluten-free, MB 1:1 blend
- 3/4 cup almond flour (we like Wellbee’s)
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 3/4 tsp salt sea salt
SWIRL
- 1 ½ Tbsp brown sugar (ensure organic if vegan // or sub coconut sugar)
- 1 ½ tsp pumpkin pie spice
TOPPING
- 1/2 cup gluten-free flour blend or DIY GF Flour Blend* // or all-purpose flour if not gluten-free, MB 1:1 blend
- 1/4 cup vegan butter we like Miyoko’s // dairy butter works if not vegan/dairy-free, softened
- 1/4 cup packed brown sugar (ensure organic if vegan // or sub coconut sugar)
- 2 tsp pumpkin pie spice
- 1/4 tsp salt sea salt
Instructions
- Preheat your oven to 350 degrees F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.
- CAKE: To a medium mixing bowl, add the cane sugar and softened vegan butter. Using an electric mixer, beat on medium/high speed until light and fluffy. Next, add the pumpkin purée and vanilla extract and beat until pale orange and fluffy.
- Add the gluten-free (or all-purpose) flour, almond flour, baking powder, pumpkin pie spice, and sea salt and mix until fully incorporated. The batter will be very thick — somewhere between cake batter and cookie dough. Spread half the batter on the bottom of your parchment-lined baking pan and sprinkle the top with brown sugar and pumpkin pie spice (to make the SWIRL). Spread the remaining batter on top of the pumpkin pie spice and sugar, scraping the bowl clean.
- TOPPING: To the same (now empty) mixing bowl, add the gluten-free (or all-purpose) flour blend, vegan butter, brown sugar, pumpkin pie spice, and salt and mix on low speed until fully combined. It should look crumbly.
- Sprinkle the crumble topping evenly over the top of the coffee cake. Bake for 38-42 minutes, until a toothpick inserted comes out clean // with only a few crumbs remaining. Let cool in the pan for 15 minutes before removing and cooling on a cooling rack for another 15 minutes. Enjoy warm or at room temperature.
- Store leftover coffee cake in an airtight container at room temperature for up to 2-3 days. To freeze, place cake slices in an airtight container and freeze for up to 1 month. Allow to come to room temperature before enjoying.
Notes
- Cane sugar helps provide better structure compared to coconut sugar, which can make the cake denser.
- The choice of gluten-free flour blend impacts texture; this recipe prefers a 1:1 blend for fluffiness, though alternatives will vary results.
- Nutritional information provided is only an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(Slices)
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 232 | 12% |
| Carbohydrates | 33.2g | 11% |
| Protein | 2.2g | 4% |
| Fat | 10.6g | 16% |
| Saturated Fat | 6.3g | 32% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 1.8g | 9% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 260mg | 11% |
| Potassium | 131mg | 3% |
| Fiber | 1.9g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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