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–+ servings

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!
Author Minimalist Baker
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Partially eaten slice of pumpkin coffee cake on a plate
4.82 from 33 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 (Slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

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 purée
  • 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
US Customary - Metric

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.

Video

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 (1 of 16 servings)

Serving: 1 slice Calories: 232 Carbohydrates: 33.2 g Protein: 2.2 g Fat: 10.6 g Saturated Fat: 6.3 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 260 mg Potassium: 131 mg Fiber: 1.9 g Sugar: 15 g Vitamin A: 396 IU Vitamin C: 0.3 mg Calcium: 62 mg Iron: 0.7 mg