Gluten-Free Pumpkin Pecan Coffee Cake with Caramel Sauce

Savour the flavours of fall with this gluten-free Pumpkin Pecan Coffee Cake drizzled with luscious caramel sauce! Made with a blend of almond flour and tapioca flour and flavoured with cozy autumn spices, this delicious snack cake is topped with a sweet cinnamon streusel.

Enjoy the flavours of fall in every bite of this gluten-free pumpkin coffee cake!

❤️ Here's why you'll love this recipe

• Allergen-friendly: It's gluten-free and dairy-free!
• No refined sugar: Sweetening this cake with lower glycemic coconut sugar adds even more caramel flavour.
• Sweet and crunchy cinnamon streusel topping!
• An "anytime" cake: Perfect for brunch, coffee time or dessert! Expect rave reviews at your dessert night or holiday party.
• Easy to make: no electric mixer needed.

🛒 Ingredients

You'll find a complete list of ingredients in the recipe card below. Here are a few notes about the key ingredients for this pumpkin pecan coffee cake.

• flour: Use a combination of finely ground almond flour and tapioca flour to give this cake a light texture and keep it gluten-free.
• pure pumpkin purée: Use canned pumpkin or homemade pumpkin purée.
• spices: Pumpkin pie spice mix is very easy to make at home. You'll find the recipe in the Notes section of the recipe card below.
• eggs: Use room temperature eggs so they'll combine easily in the batter.
• sweetener: Coconut sugar gives this cake a lovely caramel flavour. Substitute brown sugar if you'd like.
• coconut oil: Melted and cooled. You can substitute butter if you'd prefer.
• caramel sauce: While drizzling this grain-free pumpkin cake with homemade caramel sauce is not essential, it puts this cake over the top and takes it from coffee time to dessert. So worth it!

🥄 How to make pumpkin pecan coffee cake

1. Start by combining the ingredients for the cinnamon streusel topping. Mix them in a small bowl and set aside.
2. Be sure to line your baking dish with parchment paper. Leave a little overhanging on the sides. Gluten-free baked goods sometimes stick to the pan. Using parchment paper guarantees that your cake will be easy to remove, and it makes for easy clean-up, too!
3. Combine the wet ingredients in one bowl, and dry ingredients in another, then combine the two and gently stir in chopped pecans.
   
   
4. Spread the batter in the prepared pan and crumble the streusel on top.
   
5. Bake until a toothpick inserted in the center comes out clean or almost clean. Don't overbake.
6. Once the cake has cooled completely, cut into squares and drizzle with homemade caramel sauce.
   

😊 Homemade caramel sauce

You'll find complete step-by-step instructions to make caramel sauce in this recipe for Easy Salted Caramel Sauce - Two Ways. It's a deliciously rich sauce, perfect as a cake topping, or on Apple Crisp!

You can either make classic caramel sauce with sugar, butter, and heavy cream, or vegan/paleo caramel sauce with coconut milk and coconut sugar.

👍🏼 Helpful tips to make the best pumpkin coffee cake

• Before you begin to assemble your ingredients, remove the eggs from the fridge to give them a chance to come to room temperature.
• Melt the coconut oil (or butter) then let it stand on the counter to cool before combining it with the remaining ingredients.
• Line your baking dish with parchment paper for easy removal.

🔁 Possible Variations

🥶 Storage and freezing instructions

🔁 More gluten-free cake recipes

📖 Recipe

Pumpkin Pecan Coffee Cake with Caramel Sauce

This Pumpkin Pecan Coffee Cake is topped with sweet streusel and drizzled with caramel sauce. Made with almond flour, it's deliciously gluten-free and dairy-free.

Print Pin Rate

Course: Baked Goods

Cuisine: American

Diet: Gluten Free

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 9

Calories: 364kcal

Author: Elaine

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Equipment

1 8-inch square baking pan

mixing bowls

spatula

whisk

measuring cups

measuring spoons

Ingredients

• ▢ 2 cups almond flour, finely ground
• ▢ ½ cup tapioca flour
• ▢ 1 tablespoon pumpkin spice mix, *see Notes
• ▢ 2 teaspoons baking powder, gluten-free
• ▢ ½ teaspoon sea salt or Kosher salt
• ▢ 2 large eggs, at room temperature
• ▢ ¾ cup coconut sugar
• ▢ ½ cup pure pumpkin purée, not pie filling
• ▢ ¼ cup melted coconut oil, or butter, melted and cooled
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ cup finely chopped pecans

Cinnamon Streusel Topping ingredients

• ▢ 6 tablespoons almond flour
• ▢ 2 tablespoons coconut sugar
• ▢ ½ teaspoon cinnamon
• ▢ 1 ½ tablespoons pure maple syrup
• ▢ ¼ cup homemade caramel sauce for drizzling, (or use store-bought)

Instructions

• Heat oven to 350°F.
• Line an 8-inch square baking pan with parchment paper.
• Make the streusel topping first. In a small bowl, combine all ingredients (except the caramel sauce) and set aside.
• In a large bowl, whisk the eggs, coconut sugar, pumpkin, vanilla extract, and melted coconut oil or butter. Stir well until no traces of flour remain.
• In a medium bowl, combine the finely ground almond flour, tapioca flour, baking powder, and spices.
• Add the dry ingredients to the pumpkin mixture and stir just until combined.
• Gently stir in chopped pecans.
• Spread in prepared pan. Crumble the streusel topping over the top of the batter.
• Bake at 350°F. for 35 - 38 minutes or until a toothpick inserted in the center of the cake comes out clean or almost clean. Don't overbake.
• Let cool completely. Drizzle with caramel sauce just before serving.

Notes

Make your own pumpkin spice mix and use it to make several recipes. To make a small jar of pumpkin spice mix, combine

• 3 tablespoons cinnamon
• 2 tablespoons ground ginger
• 2 tablespoons ground nutmeg
• 1 ½ tablespoons ground allspice
• 1 ½ tablespoons ground cloves

 

Nutrition

Calories: 364kcal | Carbohydrates: 30g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 144mg | Fiber: 4g | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 121mg | Iron: 2mg

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This recipe has been a favourite since 2016. It has been updated with new information, new photos and I've tweaked the recipe.