Description
Indulge in the cozy flavors of fall with this Vegan Pumpkin Coffee Cake, a delightful dessert that combines the richness of pumpkin puree with warm spices.
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 pure vanilla extract
- 1/2 cup vegan butter, melted
- 1/2 cup all-purpose flour (for streusel topping)
- 1 1/2 cups brown sugar, packed (for streusel topping)
- 1 tablespoon ground cinnamon (for streusel topping)
- 1 teaspoon pumpkin pie spice (for streusel topping)
- 1 cup powdered sugar (optional glaze)
- 2 tablespoons unsweetened soy milk (optional glaze)
- 1/2 teaspoon pure vanilla extract (optional glaze)
Instructions
- Preheat your oven to 350 degrees F and grease a 9×13 inch cake pan.
- In one bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and granulated sugar.
- In another bowl, mix pumpkin puree, oil, soy milk, and vanilla extract until smooth.
- Combine the wet and dry ingredients gently; do not overmix.
- Pour the batter into the prepared pan.
- Prepare the streusel topping by mixing melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly.
- Sprinkle the topping over the batter and bake for 40-45 minutes until a toothpick comes out clean.
- If using an optional glaze, whisk together powdered sugar, soy milk, and vanilla extract and drizzle over cooled coffee cake before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added texture, fold in nuts or chocolate chips into the batter. Ensure not to overmix; this keeps the cake light and fluffy.