Description
This Pumpkin Coffee Cake is a moist and flavorful treat perfect for autumn mornings or cozy afternoons. Packed with warm pumpkin pie spice and topped with a crumbly streusel, it’s a deliciously comforting vegan dessert that pairs perfectly with your favorite cup of coffee.
Ingredients
Scale
Dry ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1 cup granulated sugar
Wet ingredients
- 1 cup pumpkin pureé
- 1/2 cup neutral flavored oil (such as avocado oil)
- 1 cup unsweetened soy milk
- 2 teaspoons pure vanilla extract
Streusel topping
- 1/2 cup vegan butter, melted
- 1/2 cup all purpose flour
- 1 1/2 cups brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Optional glaze
- 1 cup powdered sugar
- 2 tablespoons unsweetened soy milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F and lightly grease a 9×13 inch cake pan to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all purpose flour, baking powder, salt, pumpkin pie spice, and granulated sugar until evenly combined.
- Combine wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, neutral oil, unsweetened soy milk, and vanilla extract until smooth and uniform.
- Mix batter: Add the wet ingredients into the dry ingredients bowl and gently stir with a large spoon until just combined. Avoid overmixing to keep the cake light and fluffy.
- Pour batter into pan: Pour the cake batter evenly into the prepared cake pan and set aside while preparing the streusel topping.
- Prepare streusel topping: In a medium bowl, mix the melted vegan butter, all purpose flour, packed brown sugar, ground cinnamon, and pumpkin pie spice together with a fork, using your hands if necessary, until the mixture forms crumbly clumps.
- Add streusel and bake: Sprinkle the streusel topping evenly over the cake batter. Place the pan in the oven and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Optional glaze: If desired, whisk together powdered sugar, soy milk, and vanilla extract in a small bowl. Drizzle the glaze over the cooled coffee cake before serving.
- Serve and store: Serve warm or at room temperature with coffee. Store covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for longer storage, though best enjoyed fresh.
Notes
- For a gluten free version, substitute all purpose flour with a quality gluten free flour blend such as King Arthur or Bob’s Red Mill brand.
- You can substitute other plant-based milks like almond or oat milk instead of soy milk based on preference.
- Ensure not to overmix the batter to avoid a dense cake texture.
- Use fresh pumpkin puree for the best flavor or canned pure pumpkin if fresh is unavailable.
- The optional glaze adds sweetness and moisture but can be omitted if preferred for a less sweet cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
