Gluten-Free Pumpkin Coffee Cake
This gluten-free pumpkin cake is soft and moist. The cake has a delicate crumb and just the right amount of spice, making it delicious on its own, but the creamy cream cheese frosting takes it to the next level. It’s incredibly easy to make with simple ingredients you probably already have on hand.
Ingredients
- 1 and ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 2 teaspoons pumpkin pie spice mix (or 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger)
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 2 eggs, room temperature
- 1 cup pumpkin puree
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease an 8-inch square cake pan, 8x8 baking pan, or line with parchment paper.
- Whisk gluten-free all-purpose flour, baking powder, baking soda, salt, and spices in a large bowl. Set aside.
- In a medium bowl, beat the oil, eggs, and sugars for 2 minutes. Add the pumpkin puree and vanilla extract. Mix well. Pour the mixture into the dry ingredients and mix until combined with a rubber spatula or on low speed with the hand mixer. Transfer the batter to the prepared baking pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let it cool and then remove the cake by lifting the paper on both sides.
- When the cake is completely cool, top with the cream cheese frosting and finish with pumpkin seeds if desired.
- Store the cake covered in the refrigerator. You can also freeze it in an airtight container.
Notes
Optional add-ins: The cake pairs well with many add-ins, like chocolate chips, raisins, or nuts.