A thick, spiced pumpkin batter under a rubble of cinnamon crumb, with a maple-vanilla drizzle over the top — coffee cake doing its autumn job. The gluten-free version runs on psyllium husk: 2 teaspoons of powder in a plain flour blend, with a short batter rest so the psyllium can drink before the cake goes into the oven. This cake has no eggs, so the psyllium earns its place twice — it binds the crumb and it holds the moisture the way pumpkin cakes promise.
In the Test Kitchen: this psyllium version is converted but not yet test-baked. The notes carry the trial checklist, including the one honest unknown: the crumb topping uses our standard proportions.
Gluten-Free Pumpkin Coffee Cake (Psyllium Husk Version)
A thick, spiced pumpkin batter under a rubble of cinnamon crumb, with a maple-vanilla drizzle over the top — coffee cake doing its autumn job. The gluten-free version runs on psyllium husk: 2 teaspoons of powder in a plain flour blend, with a short batter rest so the psyllium can drink before the cake goes into the oven. This cake has no eggs, so the psyllium earns its place twice — it binds the crumb and it holds the moisture the way pumpkin cakes promise.
In the Test Kitchen: this psyllium version is converted but not yet test-baked. The notes carry the trial checklist, including the one honest unknown: the crumb topping uses our standard proportions.
Crumb Topping
- 1/2 cup gluten-free flour blend 70 g, plain blend WITHOUT xanthan gum
- 1/3 cup light brown sugar 67 g, packed
- 1 teaspoon ground cinnamon
- 4 tablespoons butter 57 g, cold, cut into small pieces
Cake
- 2 cups gluten-free flour blend 280 g, plain blend WITHOUT xanthan gum
- 2 teaspoons psyllium husk powder 6 g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin purée 245 g; plain purée, NOT pumpkin pie filling
- 1/2 cup light brown sugar 100 g, packed
- 1/2 cup vegetable oil 120 ml
- 1/4 cup maple syrup 60 ml
- 1 1/2 teaspoons vanilla extract
- 1/3 cup milk 80 ml
Maple-Vanilla Icing (optional)
- 1 cup powdered sugar 120 g
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350°F (175°C). Spray a 9-inch square pan (or a 9-inch springform) with nonstick spray.
- Stir the flour, brown sugar, and cinnamon together, then cut in the cold butter with a pastry cutter or two forks until a fine crumb forms. Refrigerate the topping while you mix the cake.
- Whisk the flour blend, psyllium husk powder, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a medium bowl.
- In a large bowl, whisk the pumpkin purée, brown sugar, oil, maple syrup, vanilla, and milk until smooth.
- Fold the dry ingredients into the wet until just combined — do not overmix. The batter will be thick. Rest the batter 10 minutes so the psyllium hydrates; it will thicken a little more, and that is right.
- Scrape the batter into the prepared pan and smooth the top. Scatter the cold crumb topping evenly over the whole surface.
- Bake 30 to 35 minutes, checking at 30: a toothpick in the center should come out clean or with a few moist crumbs.
- Cool the cake in the pan 15 minutes. If you are icing it, whisk the powdered sugar, milk, and vanilla smooth and drizzle it over the warm cake.
- Cut into 9 squares and serve warm or at room temperature.
This version is converted but not yet test-baked. Trial-run checklist: (1) Crumb set — an eggless, psyllium-bound batter can bake up gummy if underdone; trust the toothpick, not the clock, and give it the extra 5 minutes if crumbs come out wet. (2) The rest — if the rested batter turns stiff instead of thick, the psyllium drank more than expected; next trial, drop the rest and pan it immediately. (3) Topping behavior — the crumb should stay rubbly on top, not sink; sinking means the batter was too loose or the topping too warm.
The crumb topping proportions are our kitchen standard for a 9-inch coffee cake.
Dairy-free: dairy-free butter in the topping and any plant milk in the cake and icing all work; the cake itself has no eggs.
Storage: airtight at room temperature or in the refrigerator, up to 3 days.
The crumb topping proportions are our kitchen standard for a 9-inch coffee cake.
Dairy-free: dairy-free butter in the topping and any plant milk in the cake and icing all work; the cake itself has no eggs.
Storage: airtight at room temperature or in the refrigerator, up to 3 days.
