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1-Bowl Pumpkin Coffee Cake (Vegan + GF)

Fluffy, tender, vegan + gluten-free pumpkin coffee cake with a pumpkin-spiced streusel topping. The ideal treat for your autumn baking adventures with just 1 bowl and 10 ingredients required!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 16 (Slices)
Calories: 232 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

CAKE
  • 3/4 cup cane sugar* (ensure organic if vegan)
  • 1/2 cup softened vegan butter (we like Miyoko’s // dairy butter works if not vegan/dairy-free)
  • 1 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1 ½ cups MB 1:1 GF Blend (or DIY GF Flour Blend* // or all-purpose flour if not gluten-free)
  • 3/4 cup almond flour (we like Wellbee’s)
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 3/4 tsp 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 MB 1:1 GF Blend (or DIY GF Flour Blend* // or all-purpose flour if not gluten-free)
  • 1/4 cup softened vegan butter (we like Miyoko’s // dairy butter works if not vegan/dairy-free)
  • 1/4 cup packed brown sugar (ensure organic if vegan // or sub coconut sugar)
  • 2 tsp pumpkin pie spice
  • 1/4 tsp sea salt

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 is important for structure in the cake portion of this recipe. Coconut sugar makes it very dense.*We preferred our MB 1:1 GF Flour Blend in this recipe for a fluffier, lighter result, but our DIY GF Flour Blend also works. Results will vary with store-bought blends.*Nutrition information is a rough estimate.

Nutrition Information

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 Monounsaturated Fat 1.8g Trans Fat 0g Cholesterol 0mg (0%) Sodium 260mg (11%) Potassium 131mg (4%) Fiber 1.9g (8%) Sugar 15g (30%) Vitamin A 396IU (8%) Vitamin C 0.3mg (0%) Calcium 62mg (6%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 16(Slices)

Amount Per Serving

Calories 232

% 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.