Description
This vegan Pumpkin Coffee Cake is a moist and flavorful fall favorite featuring a tender crumb infused with pumpkin puree and warm pumpkin pie spices. Topped with a crumbly cinnamon-brown sugar streusel and an optional sweet vanilla glaze, it’s perfect for breakfast or an afternoon snack with 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 puree
- 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 and prepare pan: Preheat oven to 350 degrees F and lightly grease a 9×13 inch cake pan.
- 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 pumpkin puree, oil, soy milk, and vanilla extract until smooth and combined.
- Combine wet and dry: Pour wet ingredients into dry ingredients and stir gently with a large spoon until just combined, being careful not to overmix to avoid a dense cake.
- Pour batter into pan: Transfer the batter into the prepared cake pan and level it evenly.
- Make streusel topping: In a medium bowl, mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice with a fork or your hands until crumbly and well combined.
- Add streusel topping: Evenly sprinkle the streusel mixture over the cake batter in the pan.
- Bake the cake: Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Prepare optional glaze: Stir together powdered sugar, soy milk, and vanilla extract in a small bowl until smooth.
- Glaze and serve: Once cake is cooled, drizzle glaze over the top if using, slice, and serve with coffee.
- Storage: Store cake covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for longer storage. Best served fresh.
Notes
- For gluten free option, substitute all purpose flour with a quality gluten free flour blend like King Arthur or Bob’s Red Mill.
- You may substitute other plant-based milks for soy milk based on preference.
- Do not overmix the batter to keep the cake light and fluffy.
- Use vegan butter to keep the streusel topping dairy-free and maintain the cake’s vegan status.
- The glaze is optional but adds a nice sweetness and visual appeal.
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: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
