Gluten-Free Dairy-Free Pumpkin Spice Protein Coffee Cake
A cozy, spiced coffee cake made with oat flour, rich pumpkin, and plant protein. Finished with a crunchy cinnamon-pecan streusel, this batch recipe serves six.
Prep
15 min
Cook
30 min
Total
60 min
Makes
6 servings
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
30 min
Total
60 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Whisk · Mixing bowl · Knife and cutting board
Time saver
Make Ahead: Slice into individual portions and freeze for up to one month. Reheat individual slices in the microwave for 20 seconds for a quick weekday morning breakfast.
Do these three things first
- 1Preheat your oven to 350°F (175°C) and grease an 8x8-inch (20x20cm) baking pan…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 350°F (175°C) and…
- 01
Preheat your oven to 350°F (175°C) and…
Preheat your oven to 350°F (175°C) and grease an 8x8-inch (20x20cm) baking pan with coconut oil or line it with parchment paper.
Tap card to mark done - 02
Whisk together the oat flour
In a large mixing bowl, whisk together the oat flour, almond flour, plant protein powder, monk fruit sweetener, pumpkin pie spice, and baking powder until thoroughly blended.
Look for: thoroughly blended
Tap card to mark done - 03
Add the pumpkin puree
Add the pumpkin puree, unsweetened almond milk, and melted coconut oil to the dry mixture. Stir with a spatula until smooth and uniform; the batter should be thick yet pourable.
Look for: smooth and uniform
Tap card to mark done - 04
Spread the cake batter evenly into the…
Spread the cake batter evenly into the prepared baking pan.
Tap card to mark done - 05
Prepare the streusel by mixing rolled oats
In a small bowl, prepare the streusel by mixing rolled oats, chopped pecans, monk fruit sweetener, cinnamon, and melted coconut oil until crumbly.
Look for: crumbly
Tap card to mark done - 06
Sprinkle the streusel evenly across the top…
Sprinkle the streusel evenly across the top of the cake batter, pressing lightly so it adheres.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Bake for 25 to 30 minutes until…
Bake for 25 to 30 minutes until the center is set and a toothpick inserted into the middle comes out clean.
Look for: the center is set and a toothpick inserted into the middle comes out clean
Tap card to mark done - 08
Allow the cake to cool in the…
Allow the cake to cool in the pan for 15 minutes before slicing into 6 equal squares. Serve warm or store in an airtight container for up to 4 days.
Allow: 15 minutes
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