Gluten-Free Pumpkin Spice Coffee Cake
This coffee cake is perfectly moist and fluffy with layers of walnut streusel and hints of cinnamon and pumpkin spice, you wouldn’t even know it’s gluten-free! Yogurt is the key ingredient to get that fluffy texture, I used Ellenos, but you could use any plain unsweetened yogurt – Greek would work great too. Make this one is you’re hosting friends or family for the holidays or just to spice up your mornings this season.
GLUTEN-FREE PUMPKIN SPICE COFFEE CAKE
12
servings20
minutes35
minutesThis coffee cake is perfectly moist and fluffy with layers of walnut streusel and hints of cinnamon and pumpkin spice, you wouldn’t even know it’s gluten-free!! Yogurt is the key ingredient to get that fluffy texture, I used Ellenos, but you could use any plain unsweetened yogurt – Greek would work great too. Make this one is you’re hosting friends or family for the holidays or just to spice up your mornings this season.
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Ingredients
- For the Struesal Topping
1 cup raw walnuts, chopped
1/2 cup 1:1 gluten-free baking flour
1/4 cup coconut sugar (can sub brown sugar)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1/4 cup unsalted butter or vegan butter, melted
- For the Coffee Cake
1/2 cup unsalted butter or vegan butter, room temperature
3/4 cup coconut sugar (can sub brown sugar)
2 large eggs
1/4 cup pure maple syrup
2 teaspoons vanilla extract
3/4 cup plain yogurt
3/4 cup unsweetened milk of choice
2 cups 1:1 gluten-free baking flour
2 tablespoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Directions
- Preheat the oven to 350ºF. Line a 9×9-inch baking dish with parchment paper (or spray with neutral oil spray).
- Make the streusel topping: Mix the walnuts, flour, coconut sugar, pumpkin pie spice, salt, and melted butter in a medium bowl until evenly combined. Set aside.
- Add the room temperature butter to a mixing bowl or stand mixer bowl. Beat with an electric or stand mixer until fluffy, about 30 seconds. Add the coconut sugar and continue beating until incorporated into the butter, another 30 to 45 seconds. Scrape the sides and bottom of the bowl. Add the eggs, maple syrup, and vanilla and mix again until incorporated. Stir in the yogurt and milk and whisk until combined. Set aside.
- In a separate mixing bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt and whisk to combine. Transfer the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined.
- Transfer about half of the coffee cake batter to the prepared baking dish and smooth it into an even layer. (It will be thick and a little difficult to spread, don’t worry about making it perfect). Sprinkle about half of the streusel over top. Pour and gently spread the remaining cake batter on top, then add the remaining streusel over top.
- Bake until golden on top and a toothpick comes out clean, 28 to 32 minutes. Cool in the baking dish for at least 15 minutes before slicing into 12 squares.
Notes
- Store it: Store in a sealed container in a cool, dry place for up to 3 days. Refrigerate in a sealed container for up to 5 days, or freeze for up to 1 month.
- Reheat it: Microwave each slice until warm, 30 seconds to 1 minute. From frozen, thaw in the refrigerator for at least 8 hours, or overnight. Follow microwave instructions to warm.
- Flour: Swap the 1:1 GF flour for regular all-purpose flour.
- Yogurt: Swap the plain yogurt for plain Greek yogurt or sour cream. Use a dairy-free yogurt for a nondairy option.
- Pumpkin pie spice: If you don’t have pumpkin pie spice on hand combine 1 tbsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/4 tsp ground allspice.
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I made this with regular flour. Was delicious, very pumpkin spice flavor, moist and not too sweet. It took much longer to bake, closer to 45min.
Could you sub some protein powder in this recipe?