Gluten Free Pumpkin Spiced Latte Loaf Cake - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-pumpkin-spiced-latte-loaf-cake

Posted On: 22nd October 2025

If you love a pumpkin spiced latte, you’ll adore this gluten free pumpkin spiced latte cake. Made with real pumpkin, warming autumn spices and a hint of coffee, it’s a cosy bake that’s full of flavour and perfect for the autumn season. This recipe is completely gluten free and coeliac friendly, with a soft, moist texture that everyone will enjoy. It’s the ultimate gluten free autumn treat for anyone who misses those café style flavours but needs a safe, delicious homemade option.

Gluten Free Pumpkin Spiced Latte Loaf Cake

Ingredients

Cake
200g pumpkin puree
275g gluten free plain flour
1.5tsp baking powder
0.5tsp bicarbonate of soda
1.5tsp mixed spice
125g caster sugar
125g margarine
100ml evaporated milk
2 eggs
1tbsp instant coffee

Icing
1tsp coffee in a drop of water
40g margarine
40g cream cheese
100g icing sugar
0.5tsp mixed spice

Preparation Time: 30 Mins
Cooking Time: 1 hour

This recipe contains

Dairy, Egg

Method

1. To prepare for making the gluten free pumpkin spiced latte cake, you first need pumpkin puree. The easiest options 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.

2. 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.

3. Gently mix in the cold pumpkin puree to your gluten free cake mix until thoroughly combined.

4. Grease and line a 2lb loaf tin and pour in your cake mix. Place in an oven preheated to gas mark 5/190c and back for 50-60 mins, or until a skewer pressed into the middle comes out clean.

5. Once cooked, remove from the oven and let cool slightly before turning out onto a cooling rack and leave upside down.

6. 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.

7. 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.

8. 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.

9. 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!

This recipe makes 10 slices
Nutritional info per slice