Vegan Pumpkin Coffee Cake
This Vegan Pumpkin Coffee Cake is the ultimate fall treat that captures the essence of autumn in every bite. With its moist, spiced pumpkin base topped with a crunchy streusel, it’s perfect for brunch gatherings, cozy afternoons, or special occasions. The enticing aroma of cinnamon and pumpkin spice wafts through your kitchen as it bakes, making it not just a dessert but an experience to savor. Serve it warm alongside your favorite coffee or tea for a delightful pairing that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 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)
- 1 cup unsweetened soy milk
- 2 teaspoons vanilla extract
- For the streusel: 1/2 cup melted vegan butter, 1/2 cup flour, 1 1/2 cups brown sugar, and spices
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a large mixing bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and granulated sugar.
- In a separate bowl, mix pumpkin puree, oil, soy milk, and vanilla until smooth.
- Combine wet and dry ingredients gently; avoid overmixing.
- Pour the batter into the prepared pan and prepare the streusel by mixing all topping ingredients until crumbly.
- Sprinkle the streusel over the cake batter.
- Bake for 40-45 minutes until a toothpick inserted comes out clean.
- Optional: Drizzle with glaze made from powdered sugar, soy milk, and vanilla after cooling.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://easywithmia.com/pumpkin-coffee-cake/