7-Days of Gluten-Free and Dairy-Free Recipes and Challenge — The first leaf fell on my kitchen table as I stirred warm pumpkin spice batter, and I knew a week of cozy, allergy-friendly baking had begun. This 7-Days of Gluten-Free and Dairy-Free Recipes and Challenge is a celebration of fall flavors, easy swaps, and treats even beginner bakers can be proud to share.
Introduction: Why You’ll Love This 7-Days of Gluten-Free and Dairy-Free Recipes and Challenge
There’s something irresistible about oven-warmed spices, a steaming mug, and the gentle crunch of streusel on top of a soft loaf. That feeling is exactly what inspired this 7-Days of Gluten-Free and Dairy-Free Recipes and Challenge — a reader favorite because it brings seasonal comfort without compromising dietary needs. If you loved my gluten-free blueberry coffee cake from earlier posts, you’ll appreciate how these recipes keep texture and flavor front and center while staying dairy-free and gluten-free. For another easy morning treat idea, try the gluten-free blueberry coffee cake recipe I often pair with these week-long plans.
Recipe Highlight: Pumpkin Streusel Coffee Cake (Gluten-Free & Dairy-Free)
This cozy coffee cake is perfect for day one of your 7-Days of Gluten-Free and Dairy-Free Recipes and Challenge. It’s moist, warmly spiced, and topped with a crisp streusel.
Ingredients
- 2 cups gluten-free all-purpose flour blend (1:1, with xanthan gum)
- 1 cup brown sugar, packed
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup pumpkin puree
- 1 cup unsweetened almond milk (or oat milk)
- 1/2 cup dairy-free butter, softened
- 2 large eggs
- 1 tsp vanilla extract
Streusel topping: - 3/4 cup gluten-free oat flour
- 1/4 cup brown sugar
- 1/4 cup dairy-free butter, melted
- 1/2 tsp cinnamon
- Pinch of salt
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream Wet Ingredients: In another bowl, cream the dairy-free butter with brown sugar until light. Add eggs one at a time, then stir in pumpkin puree, almond milk, and vanilla until smooth.
- Combine Batter: Fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep the cake tender.
- Prepare Streusel: In a small bowl, combine oat flour, brown sugar, melted dairy-free butter, cinnamon, and salt until crumbly.
- Assemble: Pour half the batter into the pan, sprinkle half the streusel, add the remaining batter, and finish with the rest of the streusel.
- Bake: Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
- Cool and Serve: Let cool in the pan for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips for Success
- Use a reliable gluten-free 1:1 flour blend that contains xanthan gum for structure.
- Measure flour by spooning it into the cup and leveling off to avoid a dense loaf.
- Room-temperature ingredients mix more evenly — take eggs and dairy-free butter out ahead of time.
- If your batter seems thick, a tablespoon or two of extra almond milk will loosen it without changing texture much.
- For crispier streusel, chill it for 10 minutes before sprinkling.
Possible Variations
- Streusel swap: Replace oat flour with finely chopped gluten-free almonds for a nutty crunch.
- Fruit fold-ins: Gently fold in 1 cup chopped apples or dried cranberries to add seasonal texture.
- Muffin version: Divide the batter into a lined muffin tin and reduce baking time to 18–22 minutes.
- Make it lemony: Swap pumpkin for mashed banana and add 1 tbsp lemon zest for a spring twist—this fits beautifully into a balanced 7-Days of Gluten-Free and Dairy-Free Recipes and Challenge routine. For a light frozen dessert to finish the week, consider pairing with this banana nice cream gluten-free dairy-free recipe for a refreshing ending.
Storage Recommendations
- Room temperature: Store wrapped or in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days; bring to room temperature or warm slices briefly before serving.
- Freezing: Freeze whole or sliced in freezer-safe bags for up to 3 months. Thaw at room temperature or warm gently in the oven.
More Ideas for Your Week
Want more morning and snack ideas to fill out your 7-Days of Gluten-Free and Dairy-Free Recipes and Challenge? Check this roundup of 10 gluten-free breakfast recipes for quick-to-make options that pair perfectly with cozy baked goods.
Conclusion
This pumpkin streusel coffee cake is a warm, comforting start to any week-long gluten-free and dairy-free baking plan. With straightforward steps, flexible variations, and forgiving storage, it’s ideal for beginners and seasoned home bakers alike. Enjoy the gentle ritual of baking and sharing — one cozy slice at a time.
FAQs
Can I make this recipe vegan?
Yes — replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and ensure your gluten-free blend and sweeteners are vegan-friendly.What gluten-free flour blend works best?
Use a 1:1 gluten-free blend that includes xanthan gum or guar gum for the best texture. Avoid single-flour substitutions unless you adjust binding agents.How do I prevent a soggy bottom?
Ensure batter isn’t overmixed and that your pan is well-greased. Baking on the middle rack and testing with a toothpick helps avoid underbaking.Can I reduce sugar in the streusel?
Yes — cut the streusel sugar by up to half for less sweetness. You may want to add a touch more butter or a tablespoon of maple syrup to keep the crumbs cohesive.
Pumpkin Streusel Coffee Cake
Ingredients
Main ingredients
- 2 cups gluten-free all-purpose flour blend (1:1, with xanthan gum)
- 1 cup brown sugar, packed
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup pumpkin puree
- 1 cup unsweetened almond milk (or oat milk)
- 1/2 cup dairy-free butter, softened
- 2 large eggs
- 1 tsp vanilla extract
Streusel topping
- 3/4 cup gluten-free oat flour
- 1/4 cup brown sugar
- 1/4 cup dairy-free butter, melted
- 1/2 tsp cinnamon
- pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the dairy-free butter with brown sugar until light. Add eggs one at a time, then stir in pumpkin puree, almond milk, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep the cake tender.
- In a small bowl, combine oat flour, brown sugar, melted dairy-free butter, cinnamon, and salt until crumbly.
Baking
- Pour half the batter into the pan, sprinkle half the streusel, add the remaining batter, and finish with the rest of the streusel.
- Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
- Let cool in the pan for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature.