Gluten-Free Pumpkin Coffee Cake

This Gluten-Free Pumpkin Coffee Cake is a delightful treat perfect for any occasion. Its moist and fluffy texture, combined with warm pumpkin spice flavors and a delicious cinnamon sugar streusel, makes it an impressive yet easy dessert to whip up. Whether you’re celebrating a holiday, hosting a brunch, or simply craving something sweet, this cake is sure to please everyone at the table.

Why You’ll Love This Recipe

• Moist and Fluffy Texture: The combination of gluten-free flour and pure pumpkin creates a cake that’s soft and tender.
• Incredible Flavor: Infused with pumpkin spice and cinnamon, each bite offers a warm, inviting taste that screams autumn.
• Easy to Make: With straightforward steps and common ingredients, even novice bakers can create this delicious cake.
• Versatile Serving Options: Perfect for breakfast, snacks, or dessert; serve it plain or topped with whipped cream for extra indulgence.
• Impressive Presentation: Its beautiful layers of streusel make it look stunning for any gathering.

Tools and Preparation

Before you dive into making this Gluten-Free Pumpkin Coffee Cake, gather your tools. Having everything on hand will streamline the process and ensure you don’t miss a step.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups
• Electric mixer
• Baking pan (9×13 inch)
• Rubber spatula

Importance of Each Tool

• Electric mixer: This tool ensures that your batter gets mixed evenly and thoroughly for the best texture.
• Baking pan (9×13 inch): The right size pan helps the cake bake evenly, giving you that perfect rise.

Ingredients

For the Cake

• ⅓ cup brown sugar, packed
• ¼ cup cane sugar
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts
• 1 cup butter or dairy-butter, room temperature
• 1 cup cane sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups gluten-free all-purpose flour with xanthan gum (we use GF Jules)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin spice
• 1 cup pure pumpkin (we use canned pumpkin)

How to Make Gluten-Free Pumpkin Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly from the moment it goes in.

Step 2: Prepare Your Pan

Grease your 9×13-inch baking pan with butter or cooking spray. This prevents the cake from sticking when it’s time to serve.

Step 3: Mix Dry Ingredients

In a medium bowl, combine:
* 2 cups gluten-free all-purpose flour with xanthan gum
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* ½ teaspoon salt
* 1 teaspoon ground cinnamon
* ½ teaspoon pumpkin spice

Whisk until well blended. This step is crucial for ensuring even distribution of ingredients.

Step 4: Cream Butter and Sugars

In a large mixing bowl, beat together:
* 1 cup butter or dairy-butter (room temperature)
* ⅓ cup brown sugar (packed)
* ¼ cup cane sugar

Mix until creamy and light in color.

Step 5: Add Eggs and Vanilla

Add in:
* 2 large eggs (room temperature)
* 1 teaspoon vanilla extract

Beat until fully incorporated.

Step 6: Combine Wet and Dry Mixtures

Gradually add your dry mixture into the wet mixture. Mix until just combined. Avoid overmixing to keep the cake fluffy.

Step 7: Stir in Pumpkin and Walnuts

Gently fold in:
* 1 cup pure pumpkin
* 1 cup chopped walnuts

This adds moisture and crunch to your delicious cake!

Step 8: Add Streusel Topping (Optional)

For an added treat, mix together additional ingredients for a streusel topping using brown sugar, flour, cinnamon, and chopped walnuts. Sprinkle on top before baking.

Step 9: Bake Your Cake

Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for about 30-35 minutes or until a toothpick inserted comes out clean.

Step 10: Cool Before Serving

Allow your Gluten-Free Pumpkin Coffee Cake to cool for at least ten minutes before slicing. Enjoy it warm or at room temperature!

Now you’re ready to savor this delightful gluten-free dessert!

How to Serve Gluten-Free Pumpkin Coffee Cake

Serving Gluten-Free Pumpkin Coffee Cake can elevate any occasion. This moist and flavorful cake pairs wonderfully with various beverages and treats, making it a versatile dessert option.

With Coffee

• Classic Brew: Enjoy a slice alongside your favorite brewed coffee to enhance the pumpkin spice flavors.
• Espresso: A rich espresso complements the sweetness of the cake, creating a delightful balance.

For Breakfast

• Morning Treat: Serve a warm piece as part of your breakfast for a comforting start to the day.
• Toasted Slices: Lightly toast slices and spread with a bit of butter for an indulgent twist.

As a Dessert

• Ice Cream: Top with vanilla or cinnamon ice cream for a delicious contrast in temperature and texture.
• Whipped Cream: A dollop of whipped cream adds lightness and creaminess to each bite.

At Gatherings

• Party Platter: Cut into small squares for easy serving at parties or potlucks; it’s sure to be a crowd-pleaser!
• Garnish with Nuts: Sprinkle chopped walnuts on top before serving for added crunch and flavor.

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How to Perfect Gluten-Free Pumpkin Coffee Cake

To achieve the best results with your Gluten-Free Pumpkin Coffee Cake, consider these helpful tips.

• Use Room Temperature Ingredients: Bringing eggs and butter to room temperature helps create a smoother batter, resulting in a fluffier cake.
• Measure Flour Accurately: Spoon flour into your measuring cup instead of scooping directly from the bag. This prevents packing, which can lead to dense cake.
• Don’t Overmix the Batter: Mix just until combined; overmixing can activate gluten in the flour, making the cake tough.
• Add Moisture with Pumpkin: Ensure you use pure pumpkin (not pumpkin pie filling) for optimal moisture and flavor.
• Cool Before Serving: Allow the cake to cool completely before slicing. This helps maintain its structure and enhances flavor.
• Store Properly: Keep leftovers in an airtight container at room temperature for up to three days to retain freshness.

Best Side Dishes for Gluten-Free Pumpkin Coffee Cake

Pairing side dishes with your Gluten-Free Pumpkin Coffee Cake can enhance your meal experience. Here are some excellent options:

1. Chai Tea: The warmth and spices of chai tea complement the pumpkin flavors beautifully.
2. Fruit Salad: A fresh fruit salad adds brightness and balance, making it a refreshing side.
3. Granola Parfait: Layer yogurt, granola, and berries for a nutritious addition that contrasts well with the cake’s sweetness.
4. Cheese Platter: A selection of cheeses offers savory notes that pair nicely with sweet desserts like this coffee cake.
5. Maple Syrup Drizzle: Serve with maple syrup on the side for those who enjoy extra sweetness.
6. Cinnamon Sugar Cookies: Offer as an additional treat; their similar flavor profile makes them a perfect pairing.

Common Mistakes to Avoid

Baking a perfect Gluten-Free Pumpkin Coffee Cake can be tricky. Here are some common mistakes to watch out for:

• Using the wrong flour: Not all gluten-free flours work the same. Make sure to use a blend that includes xanthan gum for proper texture.
• Skipping room temperature ingredients: Cold eggs and butter can lead to an uneven batter. Always bring your ingredients to room temperature before mixing.
• Overmixing the batter: This can make your cake dense and tough. Mix just until combined to keep it fluffy and light.
• Not measuring ingredients accurately: Baking is a science, so use kitchen scales or measuring cups wisely for precision.
• Ignoring baking times: Ovens can vary, so check your cake a few minutes before the suggested time. A toothpick should come out clean when it’s done.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: You can store your Gluten-Free Pumpkin Coffee Cake in the fridge for up to 5 days.
• Containers: Use an airtight container to prevent it from drying out.

Freezing Gluten-Free Pumpkin Coffee Cake

• Duration: This cake can be frozen for up to 3 months.
• Containers: Wrap individual slices in plastic wrap and place them in a freezer bag to keep them fresh.

Reheating Gluten-Free Pumpkin Coffee Cake

• Oven: Preheat to 350°F (175°C). Place the cake on a baking sheet and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for 20-30 seconds or until warm.
• Stovetop: Use a skillet over low heat, cover with a lid, and heat for about 5-7 minutes until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about making Gluten-Free Pumpkin Coffee Cake:

Can I substitute pumpkin puree with something else?

Yes, you can use applesauce or mashed bananas as alternatives, but this may change the flavor and texture slightly.

How do I make this recipe dairy-free?

Simply replace butter with dairy-free margarine or coconut oil. Ensure other ingredients like chocolate chips are also dairy-free if used.

What is the best way to serve Gluten-Free Pumpkin Coffee Cake?

This cake pairs well with coffee or tea. It’s also delicious topped with whipped cream or glazed icing.

Can I add nuts or chocolate chips?

Absolutely! Feel free to mix in chopped walnuts, pecans, or even chocolate chips for added flavor.

Final Thoughts

This Gluten-Free Pumpkin Coffee Cake is not only delicious but also incredibly versatile. With its moist texture and delightful flavors, it’s perfect for any occasion—be it a cozy afternoon snack or a festive dessert. Don’t hesitate to customize it with your favorite mix-ins or toppings. Try it today!