Gluten Free Dairy Free Pumpkin Coffee Cake
I have also successfully used maple syrup in place of the honey in this recipe.
Recipe type: gluten free, dairy free, gfcf, breads, quick breads, coffee cake, vegetarian
Serves: 18 to 24 depending on how you cut it
  • Dry ingredients:
  • 2 cups sorghum flour
  • ⅔ cup potato starch
  • ⅔ cup tapioca flour/starch
  • 2 teaspoon xanthan gum
  • ½ teaspoon sea salt
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground allspice
  • 1 cup raisins, optional
  • Wet Ingredients:
  • 1 cup pumpkin puree
  • ¾ cup honey
  • ¾ cup sugar (although not wet, you will combine it with these)
  • ¼ cup molasses
  • ⅔ cup oil
  • 4 eggs (or egg replacing ingredients: ¾ cup unsweetened apple sauce, 2 teaspoons gluten free baking powder, and 2 teaspoons packed EnerG egg replacer)
  • Topping:
  • ¼ cup sweet rice flour
  • ¼ cup sugar
  • ¼ cup light brown sugar, packed
  • ½ teaspoon cinnamon
  • 2 tablespoons oil
  • ½ cup walnuts, chopped
  1. Preheat over to 350 degrees. Oil a 9"x13" baking pan. Blend topping ingredients together. Set aside.
  2. Combine pumpkin, honey, sugar, molasses, oil, and egg or egg replacer ingredients in a large bowl. Mix together well.
  3. Add remaining ingredients (except for the raisins) to the wet mixture. Mix until just blended; do not over mix. Stir in raisins.
  4. 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.
  5. To serve: Thaw. Warm in oven until heated through if desired.
Recipe by Angela's Kitchen at