Description
This delicious Pumpkin Coffee Cake features a moist, spiced pumpkin batter topped with a buttery, cinnamon streusel. Perfect for fall gatherings or a cozy breakfast treat, it’s vegan-friendly and can be enjoyed with an optional sweet glaze.
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 (avocado oil recommended)
- 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 Oven and Prepare Pan: Preheat the oven to 350 degrees F and lightly grease a 9×13 inch cake pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and granulated sugar until well combined.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, oil, soy milk, and vanilla extract until fully incorporated.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients bowl and stir gently with a large spoon until just combined, taking care not to over mix to avoid a dense cake.
- Pour Batter Into Pan: Transfer the batter into the prepared cake pan and set aside while making the streusel topping.
- Make Streusel Topping: In a medium bowl, mix the melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice with a fork until crumbly; use your hands if needed to combine evenly.
- Top Cake with Streusel: Sprinkle the streusel topping evenly over the cake batter in the pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Optional Glaze: If desired, mix the powdered sugar, soy milk, and vanilla extract in a small bowl until smooth; drizzle over cooled cake before serving.
- Serve and Store: Serve the pumpkin coffee cake warm or at room temperature with coffee. Store covered at room temperature for up to 2 days, refrigerated for up to 5 days, or freeze for longer storage.
Notes
- For a gluten free version, substitute a quality all purpose gluten free flour such as King Arthur or Bob’s Red Mill.
- You can substitute another type of milk for the soy milk, such as almond or oat milk, if preferred.
- Be careful not to over mix the batter to keep the cake light and fluffy.
- This cake is best enjoyed the same day but stores well refrigerated for several days.
- Use vegan butter or margarine to maintain the vegan status of the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
