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Vegan Pumpkin Coffee Cake

Pumpkin Coffee Cake

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Indulge in the cozy flavors of fall with this Vegan Pumpkin Coffee Cake, a delightful treat perfect for any occasion. This cake boasts a moist, fluffy texture, enriched by the warmth of pumpkin puree and fragrant spices like cinnamon and nutmeg. Topped with a crunchy streusel, it is equally delicious as a breakfast option or a dessert paired with your favorite hot beverage. The recipe is simple enough for novice bakers but impressive enough to wow family and friends at gatherings. Enjoy a slice or two, and let its comforting taste transport you to an autumn wonderland!

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 flavored oil (e.g., 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
  • 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

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch cake pan.
  2. In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
  3. In another bowl, mix pumpkin puree, oil, soy milk, and vanilla until smooth.
  4. Combine wet ingredients with dry ingredients gently until just mixed.
  5. Pour batter into the prepared pan and set aside.
  6. For the streusel topping, mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over batter.
  7. Bake for 40-45 minutes or until a toothpick comes out clean.
  8. Let cool before serving; drizzle optional glaze made from powdered sugar and soy milk if desired.

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