Recipes | Cakes & Cupcakes

Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake

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Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake

Say it with me – Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake! Mmmmm. Can you smell the spices? The aroma of butter and brown sugar and toasted pecans? Well, I certainly could when this was baking and I cannot wait for you to experience this as well.

Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake in background; slice on plate in foreground

FODMAP IT™! STAT!

The idea for this cake began when I stumbled upon a version packed with gluten and way too much pumpkin and molasses for our tender tummies. The original also used “pumpkin pie spice” and I chose to break down the spices individually. But man, just the name of the recipe got me running to the Test Kitchen.

Pick Your Pan

I also think the approach I take using a springform pan improves the dish. This way none of the precious, crumbly, sweet and crunchy streusel is lost during unmolding.

slice of Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake on decorative plate

Cake & Streusel

The name says it all: Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake.

Let’s break this down. The cake is made with butter, brown sugar, cinnamon, ginger, nutmeg, cloves, molasses and canned pumpkin.

slice of Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake showing streusel

Canned pumpkin, as you might know, can be a high FODMAP food in larger portions, but our cake, if you adhere to the serving sizes, is well within low FODMAP guidelines. Monash as lab-tested canned pumpkin and it is low FODMAP Green Light at 1/3 cup or 75 g.

Read more in our Explore An Ingredient: Pumpkin, Fresh & Canned.

Molasses is low FODMAP in teeny, tiny 1-teaspoon amounts, but our ¼ cup (60 ml) total used in the cake, divided by the recommended 14 serving sizes, means that you will be within a low FODMAP threshold.

slice of Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake on decorative plate

Let’s Make Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake!

Even if you are not an experienced baker, if you follow my instructions you CAN bake a cake just like the one in the images!

For another ginger-ful cake, check out our Low FODMAP Triple Ginger Cake. Easy enough for non-bakers!

slice of Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake showing streusel
5 from 4 votes

Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake

This might be the PERFECT fall coffee cake - for bake sales, guests, host gifts...we like discovering excuses to make it!

Makes: 14 Servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Dédé Wilson

Ingredients:

Brown Sugar Spiced Streusel:

Pumpkin Gingerbread Coffee Cake:

  • 1 ¾ cups (254 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 2/3 cup (141 g) firmly packed light brown sugar
  • 2/3 cup (131 g) sugar
  • ¼ cup (60 ml) unsulphured molasses; not blackstrap
  • 1 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup (220 g) pure, unsweetened canned pumpkin
  • 2 large eggs, at room temperature

Preparation:

  1. Position rack in middle of oven. Preheat oven to 350°F (180°C). Coat the inside of a 9-inch (23 cspringform pan with nonstick spray; set aside.
  2. For the Streusel: Mash together all of the streusel ingredients, except the pecans, in a small bowl. I like to start with a fork and then get in their with my fingers. The mixture should feel like wet sand, then mix in the chopped pecans; set aside.

  3. For the Coffee Cake: Whisk together the flour, baking powder, baking soda and salt in a large mixing bowl to aerate and combine; set aside, making a well in the center.

  4. In a separate bowl, whisk together the melted butter, sugars and molasses until well blended. Whisk in the spices, the canned pumpkin and then the eggs one at a time until everything comes together.
  5. Scrape the pumpkin mixture on top of the dry mixture and whisk together until blended well and combined. Scrape batter into prepared pan and level the top. Scatter streusel evenly over the top.
  6. Bake for 30 minutes, then cover with aluminum foil to keep the cake from browning too quickly and bake for about 20 minutes more or until a toothpick tests clean when inserted in the center of the cake. Cool cake on rack for at least 10 minutes, then unmold from springform pan. Cake may be served warm or cool to room temperature. Cake may be wrapped in foil and stored at room temperatures for up to 2 days.

Tips

  • If you do not have a 9-inch (23 cm) round springform pan, make this cake in a 9-inch (23 cm) square pan. Cool completely. Do not unmold. Simply cut squares of the cake directly in the pan and lift out with a spatula.
Course: Breakfast, brunch, Snack
Cuisine: American

Nutrition

Calories: 272kcal | Carbohydrates: 51g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 62mg | Fiber: 1g | Sugar: 32g | Calcium: 12mg | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.


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