Sunday, November 19, 2017

Easy Gluten-Free Pumpkin Coffee Cake Recipe

Confession time: I love me some pumpkin spice like only the most basic white girl can. 

This cake is as easy to make as it gets, basically all your effort goes into making the crumbly, crunchy streusel topping. The best part? This coffee cake is secretly gluten-free, and indistinguishable "regular" coffee cake. 

Did I mention the cake itself only has four ingredients? Gluten-free baking doesn't have to be complicated. I made it recently and I kid you not, there wasn't a single piece left after breakfast. My family actually fought over the last half-slice!

Ready to bake? Recipe after the jump!

Easy Gluten-Free Pumpkin Coffee Cake Recipe


For the Cake:
1 box of gluten-free white cake mix
1 16 oz can of pumpkin puree
3 eggs
2.5 tsp of pumpkin pie spice

For the topping:
1 cup of brown sugar
1/2 cup of gluten-free flour mix (I swear by Bob's Red Mill 1:1 baking mix)
1.5 cups gluten-free oats
1.5 Tbsp cinnamon
2 tsp pumpkin pie spice
1/4 cup of butter



1. Preheat oven to 350 degrees. Spray a 8 x 8 baking dish and set aside.

2. In a large mixing bowl, combine your four cake ingredients. Pour into your baking dish and set aside while you make the streusel topping.


1. Melt your butter in the microwave until it's completely liquid (about 45 seconds). While it's melting, mix the rest of your dry topping ingredients.

2. Pour your melted butter into the dry toppings mix and toss until evenly saturated.

3. Crumble your toppings across the whole top of your cake mix, and then bake according to the package instructions (usually about 30 minutes at 350 degrees).

Serve your cake with hot coffee on a cold morning, and watch people be amazed when you tell them it's gluten-free! Or you know, don't tell them, I won't judge!

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