This Gluten Free Dairy Free Pumpkin Coffee Cake will add a spicy gingerbread flavored twist to your day!

This recipe is adapted from the original inspiration recipe and from my original posting of it to how I really make it for my family.  I have reduced the sweetener and tweeked the spiced to our tastes and added freezer instructions.  Enjoy!

The Recipe: Gluten Free Dairy Free Pumpkin Coffee Cake

I have also successfully used maple syrup in place of the honey in this recipe.


  • Dry ingredients:
  • 2 cups sorghum flour
  • 2/3 cup potato starch
  • 2/3 cup tapioca flour/starch
  • 2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground allspice
  • 1 cup raisins, optional
  • Wet Ingredients:
  • 1 cup pumpkin puree
  • 3/4 cup honey
  • 3/4 cup sugar, although not wet, you will combine it with these
  • 1/4 cup molasses
  • 2/3 cup oil
  • 4 eggs, or egg replacing ingredients: 3/4 cup unsweetened apple sauce, 2 teaspoons gluten free baking powder, and 2 teaspoons packed EnerG egg replacer
  • Topping:
  • 1/4 cup sweet rice flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons oil
  • 1/2 cup walnuts, chopped


  • Preheat over to 350 degrees. Oil a 9"x13" baking pan. Blend topping ingredients together. Set aside.
  • Combine pumpkin, honey, sugar, molasses, oil, and egg or egg replacer ingredients in a large bowl. Mix together well.
  • Add remaining ingredients (except for the raisins) to the wet mixture. Mix until just blended; do not over mix. Stir in raisins.
  • Transfer batter to the greased baking pans. Sprinkle with streusel topping. Bake approximately 40 minutes or until a tooth pick is inserted and comes out clean. Cool on a cooling rack. Wrap well and freeze.
  • To serve: Thaw. Warm in oven until heated through if desired.