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.

Prep Time 20

Cook Time 35

Resting Time 10

Total Time 1 5

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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.