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–+ servings
gluten free pumpkin streusel coffee cake

Pumpkin Streusel Coffee Cake (Gluten Free, Vegan).

Kelly Roenicke
Make this pumpkin streusel coffee cake for a holiday brunch - the buttery, sugary topping is impossible to resist!
5 from 1 vote
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Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 9
Calories 232 kcal

Ingredients
 
 

For the cake:

For the streusel topping:

Instructions
 

  • Preheat the oven to 350 degrees F. Line a 9 inch square cake pan with parchment paper so that it hangs over two sides.
  • In a large bowl, mix the melted vegan buttery spread, the brown sugar, and the organic cane sugar.
  • Stir in the pumpkin puree, vanilla extract, vinegar, and water.
  • Add the dry ingredients, and stir well. The batter will be thick. If it seems too dry or lumpy, add a little more water.
  • Put the batter in the prepared pan and smooth it out.
  • Make the streusel: place the sugar, gluten free flour, and vegan buttery spread in a bowl. Mix with a pastry cutter until large crumbs form.
  • Sprinkle the streusel over the cake batter.
  • Bake at 350 degrees F for 28-32 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool before slicing and serving.

Notes

You can make this cake with regular flour if you don't need to be gluten free.
Store leftover cake in an airtight container. It does not need to be refrigerated.
If you'd like to freeze this cake, allow the cake to cool completely, then wrap the cake in waxed paper or foil and place in a freezer safe bag. The cake should stay fresh in the freezer for 3 months.

Nutrition

Calories: 232kcalCarbohydrates: 51gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 277mgPotassium: 61mgFiber: 4gSugar: 28gVitamin A: 1416IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Keyword crumb topping, moist
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