A moist and fragrant pumpkin coffee cake infused with a touch of orange and topped with a crunchy pecan crumble—perfect for cozy autumn gatherings or a sweet anytime treat.
And the best part, it's naturally gluten-free thanks to almond flour!

Gluten-Free Pumpkin Cake with Pecan Crumble

When it comes to fall desserts, this flourless pumpkin coffee cake is the ultimate treat, with its naturally gluten-free ingredients and rich autumn flavors.

It's wonderfully dense and moist, yet still light and soft, with just the right amount of sweetness (not overly sweet!). It's packed with the cozy flavors of pumpkin, cinnamon, and nutmeg, and topped with a crunchy pecan crumble which adds the perfect texture.

What I love most about this recipe is that it's made with almond flour so it's naturally gluten-free.

There’s no need for wheat flour in this recipe; almond flour with a touch of potato starch for extra stability provides structure while also giving the cake its incredible tenderness and moisture.

Ingredient Details & Substitutions:

Almond Flour: The star of this recipe, almond flour, is naturally gluten-free and lends incredible tenderness and moisture to the cake. Make sure to use almond flour made from finely ground blanched almonds (no skins) for a light, soft texture. If you only have almond meal (a coarser grind, sometimes made with skins), you can still use it, but the cake won’t be as tender.
Potato Starch: This adds a bit of structure to the cake. If you don’t have potato starch you can substitute it with cornstarch or even regular all-purpose flour, if you're not concerned about keeping the recipe gluten-free.
Pumpkin Puree: You can use canned pumpkin puree—just make sure it’s 100% pure pumpkin, not the sweetened pumpkin pie filling. If you prefer, you can make your own pumpkin puree by roasting and mashing fresh pumpkin.
Spices: This recipe calls for a simple combination of cinnamon and nutmeg, but if you want more spice, feel free to add pumpkin spice for an extra touch of warmth.
Sugar: Using a minimal amount of sugar ensures this cake isn’t overly sweet. It’s just enough to balance the flavors without overpowering the pumpkin and spices.
Pecan Crumble: The crunchy topping is made with blanched almond flour, brown sugar, butter, cinnamon, and chopped pecans. The crumble adds a satisfying crunch that complements the soft cake.

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How to Serve:

This cake is perfect for enjoying warm or at room temperature. Serve it as a cozy fall dessert or alongside your morning coffee for a sweet start to the day.

How to Store:

Store leftovers in an airtight container at room temperature for 2 days. You can refrigerate up to 4 or 5 days. If you want to freeze it, place cake slices in an airtight container and freeze for up to 1 month. Just let the slices come to room temperature before serving.

Pan Size:

For this recipe, I recommend using an 8 or 9-inch square pan. You can cut the dessert into 9 large pieces (as I did) or make 16 smaller squares for easy snacking.