-
To prepare for making the gluten free pumpkin spiced latte cake, you first need pumpkin puree. The easiest option is to buy it in a can from your local world foods aisle in a supermarket (usually gluten free), however, if it is pumpkin season, you can make it yourself. Cut off the peel, remove the insides and chop up your pumpkin flesh, I used about 1/4 of a small pumpkin. Place on a baking tray and roast for about 30-40 mins until starting to brown and softened, then blend up with a stick blender or in a food processor then let it go cold.
-
Place all the cake ingredients, except the pumpkin puree and coffee, into a large mixing bowl and whisk with an electric hand mixer until all you have a smooth cake batter.
-
Gently mix in the cold pumpkin puree to your gluten free cake mix until thoroughly combined.
-
Grease and line a 2lb loaf tin and pour in your cake mix. Place in an oven preheated to gas mark 5/190c and bake for 50-60 mins, or until a skewer pressed into the middle comes out clean.
-
Once cooked, remove from the oven and let cool slightly before turning out onto a cooling rack and leave upside down.
-
Make up the instant coffee with about 2tbsp of water. Lightly prick a few holes into the bottom of your gluten free cake and pour over the coffee. Leave the cake upside down so the coffee can soak in. I left it overnight but the time it takes the cake to cool should be absolutely fine.
-
Once cold/you are ready to ice, mix 1tsp of instant coffee into cold water, or make it with boiling and allow to go cold before using.
-
Place all the icing ingredients, except the coffee, in a bowl and whisk with an electric hand blender until smooth. Pour the coffee in and beat to combine.
-
Spread the icing over the top of the cake, then leave to set a little, putting in the fridge will help it firm up. Slice and serve!
Gluten Free Pumpkin Spice Latte Loaf Cake
- Recipe by Alison Peters
- Added22nd October 2025
- Prep Time30 Mins
- Makes10 slices
This recipe is
Contains
- Dairy
- Egg
This easy gluten free pumpkin spice latte loaf cake is the perfect autumn bake for anyone who loves the cosy flavours of pumpkin spice and coffee. Made with pumpkin puree, warming spices and a hint of coffee, this soft and flavourful loaf is packed with all the flavours of a pumpkin spice latte.
The cake is finished with a creamy coffee and cream cheese icing for an extra indulgent touch. It's simple to make and makes a lovely gluten free treat for autumn, whether you're baking for a cosy afternoon with a cup of coffee or looking for something seasonal to share.
If you're a fan of pumpkin recipes, this is a fun twist on a traditional pumpkin cake, which I also have a recipe for. As the leaves start to fall and the seasons start to change it is a perfect comforting cake. And if you still have pumpkin to use why not indulge in a gluten free pumpkin pie as well.
If you are looking for a selection of things you can make for Halloween or autumnal bakes, check out my Gluten Free Halloween and Autumn collection of recipes.
Here are some tips and FAQs about Gluten Free Pumpkin Spice Latte Loaf Cake
Method
Nutritional Information (Per slice)
Last updated 1 week ago
Related Recipes
Comments
No comments yet
Made this one, or planning to? Let us know how you got on.
Leave a Comment
Want to leave a comment on this recipe? Feel free to join the discussion!