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Gluten Free Pumpkin Coffee Cake: A Fall Delight Awaits!

gluten free pumpkin coffee cake
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A delicious and moist gluten-free pumpkin coffee cake perfect for fall gatherings.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding chocolate chips or nuts to the batter.
  • This cake can be served warm or at room temperature.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://recipeshungry.com/gluten-free-pumpkin-coffee-cake-recipe/