Gluten Free Pumpkin Coffee Cake

Serves: 4–6 (8x8 pan) or 8–10 (9x13 pan)
REBOOT Friendly: Gluten free, low sugar, fiber rich, anti-inflammatory

This gluten free pumpkin coffee cake is soft, warmly spiced, and topped with a nutty streusel that adds texture without the sugar crash. It is made with blood sugar supportive flours, healthy fats, and anti-inflammatory spices — ideal for a cozy breakfast, weekend treat, or nourishing baked good to keep on hand.

Whether you are slicing it for brunch, sharing it with family, or enjoying a quiet moment with your coffee, this recipe is a delicious way to bring more ease and nourishment to your week.

Serving Suggestions

• Serve warm with a drizzle of optional glaze

• Pair with spiced chai, almond milk latte, or ginger tea

• Add to a brunch board with berries and Greek yogurt

• Top with coconut whipped cream and a sprinkle of cinnamon

Phil’s Tip: This cake is even better the next day once the flavors have time to settle.

For 8x8 Pan (Serves 4–6)

CAKE
1½ cups almond flour
½ cup gluten free oat flour
¼ cup coconut flour
1 tsp baking soda
1 tsp baking powder
1½ tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
¼ tsp cloves
½ tsp sea salt
¾ cup pure pumpkin purée
3 large eggs
¼ cup avocado or coconut oil
⅓ cup almond milk
⅓ cup monk fruit sweetener
1 tsp vanilla extract

STREUSEL TOPPING
½ cup almond flour
¼ cup chopped pecans or walnuts
2 tbsp coconut flour
2 tbsp monk fruit sweetener
2 tbsp coconut oil or butter, melted
1 tsp cinnamon
Pinch of sea salt

OPTIONAL GLAZE
2 tbsp cream cheese or coconut cream
2–3 tsp almond milk
1–2 tsp monk fruit powdered sweetener

For 9x13 Pan (Serves 8–10)

CAKE
2¼ cups almond flour
¾ cup gluten free oat flour
⅓ cup + 1 tbsp coconut flour
1½ tsp baking soda
1½ tsp baking powder
2¼ tsp cinnamon
¾ tsp ground ginger
¾ tsp nutmeg
½ tsp cloves
¾ tsp sea salt
1¼ cups pumpkin purée
4 large eggs
⅓ cup + 1 tbsp oil
½ cup almond milk
½ cup monk fruit sweetener
1½ tsp vanilla extract

STREUSEL TOPPING
¾ cup almond flour
⅓ cup chopped pecans or walnuts
3 tbsp coconut flour
3 tbsp monk fruit sweetener
3 tbsp coconut oil or butter, melted
1½ tsp cinnamon
Pinch of sea salt

OPTIONAL GLAZE
3 tbsp cream cheese or coconut cream
1½ tbsp almond milk
2–3 tsp monk fruit powdered sweetener

Instructions

1. Preheat oven to 350°F (175°C). Line baking pan with parchment paper.

2. In a large bowl, whisk all dry ingredients.

3. In a separate bowl, whisk pumpkin, eggs, oil, milk, sweetener, and vanilla.

4. Fold wet mixture into dry until fully combined. Spread evenly in pan.

5. Mix streusel topping ingredients and sprinkle over batter.

6. Bake for 35–40 minutes (8x8) or 40–45 minutes (9x13), until a toothpick comes out clean.

7. Let cool completely. Drizzle with glaze if using.

Nutrition Highlights

• Gluten free and low sugar (less than 4g added sugar per slice using monk fruit)

• High fiber from almond, oat, and coconut flours

• Healthy fats for satiety and blood sugar support

• Made with warming, anti-inflammatory spices