Vegan Pumpkin Coffee Cake
Indulge in the warmth and comfort of this Vegan Pumpkin Coffee Cake, a delightful treat that captures the essence of fall. With its rich pumpkin flavor and perfectly spiced notes, each bite offers a burst of seasonal goodness. Topped with a crunchy streusel, this cake is not only a fantastic dessert but also a versatile option for breakfast or an afternoon snack. Whether you’re hosting a brunch or simply craving something sweet, this easy-to-make cake is sure to please everyone at your table. Embrace the cozy vibes of autumn with this scrumptious recipe!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup neutral oil (like avocado oil)
- 1 cup unsweetened soy milk
- 2 teaspoons pure vanilla extract
- 1/2 cup vegan butter, melted
- 1/2 cup all-purpose flour (for streusel)
- 1 1/2 cups brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice (for streusel)
- 1 cup powdered sugar (for optional glaze)
- 2 tablespoons unsweetened soy milk (for optional glaze)
- 1/2 teaspoon pure vanilla extract (for optional glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
- In another bowl, mix pumpkin puree, oil, soy milk, and vanilla until smooth.
- Combine wet and dry ingredients gently until just mixed; avoid overmixing.
- Pour batter into the prepared pan.
- For the streusel topping, mix melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over the batter.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Cool before drizzling with optional glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://myrecipesbook.com/pumpkin-coffee-cake/