Gluten Free Pumpkin Coffee Cake

While making this, I had a lengthy and very sweet conversation with my daughter about why this coffee cake does not actually contain coffee.

Her dad and I are avid coffee drinkers, as are many of her extended family members – we even have a coffee roaster in the family! But she’s not a fan (yet), thank goodness, and is always very careful to not consume any of what’s in our cups! Ha. So cute.

It took a while to assure her that this coffeecake does not, in fact, have any coffee, and that she can definitely have a piece or two. ­čÖé


In addition to the lack of caffeine in this cake,┬áit also has no gluten or eggs! I have a friend whose children are allergic to eggs, and I’m thrilled to have figured out a way to make a coffeecake both kids and adults can enjoy when we hang out.

Hope you enjoy this sweet – but coffee, gluten and egg-free – dessert!


Gluten Free Pumpkin Coffee Cake

Makes 9 squares.
*Note: if you also need to eliminate dairy, I suggest substituting applesauce for the yogurt and coconut oil for the butter. If you try it, let me know how it turns out! ­čśÇ

Cake Ingredients:

1/2 c. white sugar
1/2 c. brown sugar
2/3 c. pumpkin puree
1 tsp. vanilla
2 Tbsp. plain or vanilla flavored yogurt
4 Tbsp. melted butter or margarine
1 c. gluten free all-purpose flour (I love Bob’s Red Mill)
1/2 tsp. salt
3 tsp. baking powder
1 tsp. cinnamon

Topping Ingredients:

1/4 c. gluten free oats
2 Tbsp. white sugar
1 Tbsp. brown sugar
1 tsp. cinnamon

Preheat the oven to 350 degrees F and grease an 8 x 8 in. baking dish.

Combine the sugars (for the cake), pumpkin, yogurt, vanilla and butter and stir until well-combined. Gently fold in the flour, salt, baking powder and cinnamon. Pour the batter into the prepped baking dish.

In a separate bowl, mix the four topping ingredients together. Evenly cover the cake batter with all of the topping mixture.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.


Although it takes quite a while to bake, the spice-laden cake with its pretty, crunchy topping makes the perfect complement to a steaming cup of morning coffee, or a holiday-worthy ending after even a weeknight meal. We all topped our first pieces with whipped cream. Yum!


We ate this as a part of our breakfast-for-dinner ritual last week, and just with three of us eating it, it only lasted through the first few hours of the next morning!

It’s definitely on the make again list.


Any other pumpkin lovers out there getting creative with their holiday baking?






2 Replies to “Gluten Free Pumpkin Coffee Cake”

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