single serve pumpkin coffee cake (Grain & dairy free)
There’s something about pumpkin season that just begs for a slice of warm, spiced coffee cake. The only problem? Traditional recipes make a big pan — perfect for a crowd, but not so practical when you just want a little treat for yourself. That’s where this single-serve pumpkin coffee cake comes in.
Made with almond flour and tapioca flour, naturally sweetened with coconut sugar, and spiced with cozy pumpkin pie flavors, this mini coffee cake bakes up soft and tender with a cinnamon-sugar swirl and crumbly topping. It’s gluten-free, grain-free, and dairy-free, but you’d never guess from the flavor.
This recipe is perfect for mornings when you’re craving something sweet with your coffee, or when you want a fall-inspired dessert without baking an entire tray. Quick to whip up and sized just right, it’s the best way to satisfy your pumpkin cravings — one slice at a time.
💛 Why You’ll Love This Recipe
Cozy comfort → Warm, sweet, and spiced — the perfect pairing with your morning coffee or tea.
Single-serve sized → No giant pan required, just the perfect portion for one (or two if you share).
Bakery-style swirl → A cinnamon-sugar ribbon through the middle plus a crumbly topping for that true coffee cake vibe.
Wholesome ingredients → Made with almond flour, coconut sugar, and dairy-free milk — grain-free, gluten-free, and better-for-you.
Quick & easy → Mix, layer, and bake in under 20 minutes. You can even microwave it in 2–3 minutes if you’re short on time.
Single serve pumpkin coffee cake
Ingredients
Ingredients
- 4 tbsp almond flour
- 3 tbsp Maple syrup
- 2 tbsp tapioca flour
- 1/2 tsp Pumpkin pie spice
- 1 tbsp whisked egg
- 1/2 tbsp non-dairy milk, almond or coconut
- 1/2 Tbsp Refined coconut oil
- 1 tbsp pumpkin puree
- ½ tsp vanilla extract
- Pinch baking powder
- Pinch salt
Cinnamon sugar streusel
- 2 tbsp almond flour
- 1 tbsp coconut sugar
- ¼ tsp cinnamon
- 1-2 tsp Refined coconut oil
Instructions
- Preheat oven to 350°F. Lightly grease a small ramekin (about 6 oz) or line with parchment.
- Make the batter: In a small bowl, whisk together almond flour, tapioca flour, coconut sugar, pumpkin pie spiced baking soda, and salt. Stir in whisked egg, pumpkin purée, non-dairy milk, and vanilla until smooth.
- Mix the cinnamon sugar: Combine almond flour, coconut sugar, and cinnamon in a tiny bowl.
- Layer: Spoon half the batter into the ramekin. Sprinkle half the cinnamon sugar mixture over the batter. Add the remaining batter on top.
- Top with the rest of the cinnamon sugar mixture.
- Bake for 16–20 minutes, until the cake is set and a toothpick comes out clean.
- Cool slightly & enjoy warm — perfect with coffee or tea.
