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Vegan Pumpkin Coffee Cake

Pumpkin Coffee Cake
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Indulge in the warm embrace of fall with this Vegan Pumpkin Coffee Cake, a delightful dessert that transforms cozy autumn flavors into a sweet treat. Blending rich pumpkin puree with fragrant spices, this cake is topped with a crunchy streusel that adds texture and sweetness. Perfect for gatherings or enjoying solo with your favorite hot beverage, this recipe is simple enough for bakers of all levels.

Ingredients

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  • 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 (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)
  • 1 1/2 cups brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice (for streusel)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons unsweetened soy milk (for glaze)
  • 1/2 teaspoon pure vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F and 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, combine pumpkin puree, oil, soy milk, and vanilla extract until smooth.
  4. Mix wet ingredients into dry until just combined; pour into the prepared pan.
  5. For the streusel topping, mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over batter.
  6. Bake for 40-45 minutes or until a toothpick comes out clean.
  7. Optionally glaze with powdered sugar mixed with soy milk after cooling slightly.

Nutrition

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