Pumpkin Streusel Cake with Maple Vanilla Glaze

5 from 1 vote

Gluten-Free | Dairy-Free | Egg-Free. This moist, perfectly spiced pumpkin cake is topped with a crunchy brown sugar pecan streusel and finished with a sweet maple vanilla glaze. Made with an entire 15-ounce can of pumpkin and baked in a 9x13 pan, it's perfect for fall breakfasts, afternoon snacks, and holiday gatherings. It's so delicious that everyone will want a piece, whether they have food allergies or not!

Servings 10 people

Prep Time 10

Cook Time 45

Ingredients

Pumpkin Cake

- 1 15-ounce can 100% pure pumpkin purée
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup coconut oil melted
- 2 teaspoons vanilla extract
- 1¾ cups gluten-free 1:1 baking flour
- ½ cup almond flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional

Brown Sugar Pecan Streusel

- 1 cup chopped pecans
- 1 cup packed brown sugar
- 2/3 cup gluten-free 1:1 baking flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup coconut oil melted

Maple Vanilla Glaze

- 1 cup powdered sugar
- 1 tablespoon dairy-free butter melted
- 1 teaspoon maple syrup or a splash to taste
- ½ teaspoon vanilla extract or a splash to taste
- Water as needed for desired consistency

Instructions

Instructions
Preheat the oven. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Combine the wet ingredients. In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, melted coconut oil, and vanilla extract until smooth and well combined.
Mix the dry ingredients. In a separate bowl, whisk together the gluten-free flour, almond flour, cornstarch, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and optional nutmeg.
Make the batter. Add the dry ingredients to the pumpkin mixture and stir until just combined. The batter should be thick but spreadable. Let the batter rest for at least 10 minutes.
Spread into the pan. Transfer the pumpkin batter to the prepared 9x13-inch pan and spread evenly into the corners.
Prepare the pecan streusel. In a small bowl, combine the chopped pecans, brown sugar, gluten-free flour, cinnamon, and salt. Add the melted coconut oil and mix until moist crumbs and small clusters form. If the mixture seems too wet, add another tablespoon or two of gluten-free flour. It should be the consistency of wet sand.
Add the streusel. Sprinkle the pecan streusel evenly over the pumpkin batter. Leave some larger clusters for a delicious crunchy topping.
Bake. Bake for approximately 35-45 minutes, checking around the 35-minute mark. The cake is getting close to done when the edges begin pulling slightly away from the sides of the pan. A toothpick inserted into the center should come out without wet batter, although a few moist crumbs are perfectly fine.
Cool the cake. Allow the pumpkin cake to cool in the pan before lifting it out using the parchment paper.
Make the maple vanilla glaze. In a small bowl, combine the powdered sugar, melted dairy-free butter, maple syrup, and vanilla extract. Stir until smooth, adding water one teaspoon at a time until the glaze reaches a pourable consistency.
Drizzle and serve. Drizzle the maple vanilla glaze over the cooled pumpkin cake. Allow the glaze to set slightly, then slice into squares and enjoy!

Notes

Recipe Notes
Use the entire can of pumpkin. This recipe uses one full 15-ounce can of pure pumpkin purée. No leftover pumpkin sitting in the refrigerator! Be sure to use pure pumpkin, not pumpkin pie filling.
Watch the edges. One of my favorite ways to tell when this bread is done is to look for the edges beginning to pull away from the pan. You can also check the center with a toothpick.
Why a 9x13 pan? Baking this in a shallow pan instead of a traditional loaf pan makes it easier to slice, reduces baking time, and gives every piece plenty of delicious streusel topping.
Make the glaze your own. The maple vanilla glaze is optional, but it adds a wonderful finishing touch. Adjust the amount of water depending on whether you prefer a thick glaze or a thinner drizzle.
Storage: Store covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. Individual squares can also be frozen for longer storage.
Allergy-friendly baking: Be sure to use certified gluten-free flour and verify that your dairy-free butter and other packaged ingredients meet your family's dietary needs.

Course: Breakfast, Dessert, Side Dish

Cuisine: American