Pumpkin Coffee Cake (Gluten-Free & Vegan)

 There’s a simple rule I follow when I bake: make textures interesting, keep flavors honest, and strip the recipe of anything unnecessary. 

This pumpkin coffee cake features roasted Hokkaido pumpkin for a deep, rich flavour, erythritol for sweetness, and coconut flour to keep the crumb tender, without nuts in the batter. The oat crumble gives a proper bite on top. 

It’s practical; bakes easily, stores well, and plays perfectly with a cup of coffee!

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Pumpkin Coffee Cake

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Prep time: 15 minutes

Bake time: 35–40 minutes

Cooling time: 20 minutes

Total time: ~1 hour 15 minutes

Servings: 8

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Ingredients

Cake

• 1 ½ cups oat flour

• ½ cup buckwheat flour

• ¼ cup coconut flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• ½ tsp salt

• 1 cup pumpkin purée (from roasted Hokkaido pumpkin)

• ½ cup unsweetened plant milk

• ½ cup erythritol

• 1 tsp apple cider vinegar

• 1 tsp vanilla extract

Crumble

• ¾ cup rolled oats

• 2 tbsp oat flour

• 2 tbsp erythritol

• 2 tbsp sunflower seed butter (or other nut/seed butter)

• ½ tsp cinnamon

• Pinch of salt

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Instructions

1. Prepare the pumpkin
Roast Hokkaido pumpkin until tender. Scoop out the flesh and blend into a smooth purée.

2. Make the crumble topping
In a bowl, mix oats, oat flour, erythritol, cinnamon, and salt. Add the seed butter and mix until the mixture is crumbly. Set aside.

3. Mix the dry ingredients
Whisk oat flour, buckwheat flour, coconut flour, baking powder, baking soda, spices, and salt.

4. Mix the wet ingredients
Combine pumpkin purée, plant milk, erythritol, apple cider vinegar, and vanilla until smooth.

5. Combine
Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.

6. Assemble
Spread the batter into a parchment-lined 8x8-inch pan. Top with crumble.

7. Bake
Bake at 180°C (350°F) for 35–40 minutes, until a toothpick comes out clean.

8. Cool and serve
Cool in the pan for at least 20 minutes before slicing. You can also prepare a glaze from coconut yoghurt or sprinkle with cinnamon.

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Serving Ideas

• Pair with coffee, chai, or hot cocoa

• Spread with almond butter, sunflower butter, or tahini

• Store in the fridge up to 4 days or freeze slices for later

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Nutrition (per slice, 1 of 8)

Calories: ~207
Carbohydrates: ~32 g
Protein: ~8 g
Fat: ~6 g
Fiber: ~4 g

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