Description
Indulge in our Gluten-Free Pumpkin Coffee Cake, a moist and fluffy dessert that captures the essence of fall with its warm pumpkin spice flavors and delightful cinnamon sugar streusel. Whether you’re hosting a festive gathering or simply need a sweet treat to brighten your day, this cake is both easy to make and impressively beautiful. With a combination of gluten-free flour and real pumpkin, this recipe is perfect for anyone looking to enjoy a delicious dessert without the gluten. Pair it with coffee or tea for the ultimate cozy experience!
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup pure pumpkin
- 1 cup butter (or dairy-free alternative)
- 2 large eggs
- 1 cup brown sugar
- 1 cup cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
- In a larger bowl, cream butter with brown sugar and cane sugar until light and fluffy.
- Add eggs and vanilla extract; mix until fully incorporated.
- Gradually combine dry ingredients with wet mixture until just blended.
- Fold in pumpkin puree and walnuts if using.
- Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 335
- Sugar: 28g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 67mg