This Gluten-free Pumpkin Coffee Cake is a moist, cozy fall coffee cake packed with pumpkin and warm spices — cinnamon, cloves, ginger, and nutmeg — and finished with a cinnamon–maple streusel. It’s gluten-free, dairy-free, and Paleo-friendly.
Give me anything pumpkin this time of year and I’m happy. This coffee cake is tender and pumpkin-forward, with a balanced spice blend that feels like autumn in every bite. The maple-cinnamon streusel adds a crunchy, sweet finish without overpowering the cake.
Table of Contents
- What makes this recipe work
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert tips
- Other pumpkin baked goods you’ll love
- Gluten-free Pumpkin Coffee Cake (Paleo) Recipe
What makes this recipe work
- The flavor combines the best elements of pumpkin and classic coffee cake.
- The texture is fudgy yet cakey — tender and moist.
- It’s gluten-free, dairy-free, and Paleo-compliant.
- Simple to prepare with common paleo pantry staples.
- Not overly sweet, so it works for breakfast, a snack, or dessert.
Recipe ingredients
- Almond flour — blanched almond flour gives a fine, tender crumb.
- Coconut flour — helps add structure and absorb moisture in gluten-free bakes.
- Tapioca flour — improves texture and chewiness.
- Baking soda — for lift.
- Nutmeg, cinnamon, ground cloves, ground ginger — warm spices that create that signature pumpkin flavor.
- Coconut sugar — a lightly caramel-like sweetener with a lower glycemic index.
- Eggs — bind and provide structure.
- Pumpkin puree — canned or fresh.
- Olive oil — replaces butter for a dairy-free cake.
- Maple syrup — use pure maple syrup for the streusel and flavor depth.
Additions/ Substitutions
- Swap tapioca flour for arrowroot powder if preferred.
- Use avocado oil instead of olive oil for a neutral oil option.
- Honey can replace maple syrup, though it will slightly change the flavor.
Step by step instructions
Step 1: Preheat the oven to 350°F (175°C) and grease an 8″ x 8″ pan.
Step 2: In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, tapioca flour, baking soda, salt, nutmeg, cinnamon, cloves, and ginger.
Step 3: In a separate bowl, combine the coconut sugar, eggs, pumpkin puree, olive oil, and a little maple syrup if desired. Stir until smooth.
Step 4: Pour the dry ingredients into the wet mixture and fold until just combined. Transfer the batter to the prepared pan and smooth the top.
Step 5: Make the streusel by mixing almond flour, cinnamon, olive oil, and maple syrup in a small bowl. Use a fork to combine until it forms coarse crumbs. Sprinkle evenly over the batter.
Step 6: Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing.
Expert tips
- For a sweeter cake, increase the coconut sugar slightly in the batter.
- If you prefer convenience, substitute pumpkin pie spice for the individual spices.
- Storage: cover the pan and keep at room temperature for 3–4 days, or refrigerate to extend freshness.
Other pumpkin baked goods you’ll love
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Pumpkin Coffee Cake (Paleo)
Ingredients
Pumpkin Coffee Cake Ingredients:
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup coconut sugar
- 2 eggs
- 1 cup pumpkin puree
Streusel Topping Ingredients:
- 3/4 cup almond flour
- 1 1/2 tsp cinnamon
- 3 tsp olive oil
- 2 Tbs maple syrup
Instructions
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Preheat the oven to 350 degrees F. Grease an 8 in x 8 in pan.
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In a large bowl, mix 1 ¼ cup almond flour, ¼ cup coconut flour, ¼ cup tapioca flour, 1 tsp baking soda, ½ tsp salt, ½ tsp ground nutmeg, 1 tsp cinnamon, ¼ tsp ground cloves and ¼ tsp ground ginger together.
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In another bowl, mix ½ cup coconut sugar, 2 eggs, and 1 cup pumpkin puree.
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Pour the dry ingredients into the wet ingredients and mix. Then, pour the batter into the prepared pan.
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Make the streusel: in a small bowl, mix ¾ cup almond flour, 1 ½ tsp cinnamon, 3 tsp olive oil, and 2 Tbs maple syrup. Combine with a fork until coarse crumbs form. Sprinkle over the batter.
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Bake for 25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool slightly before slicing.
Notes
- Swap tapioca flour for arrowroot powder if preferred.
- Use avocado oil in place of olive oil for a milder flavor.
- Maple syrup can be replaced with honey if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.