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Vegan Pumpkin Coffee Cake

Pumpkin Coffee Cake
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Indulge in the warm, inviting flavors of our Vegan Pumpkin Coffee Cake, a perfect autumn treat that combines rich pumpkin puree with aromatic spices. This delightful cake features a crunchy streusel topping that adds texture and sweetness, making it ideal for cozy gatherings or a quiet afternoon snack with your favorite hot beverage.

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 (I used avocado oil)
  • 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 (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • 1 teaspoon pumpkin pie spice (for streusel)
  • 1 cup powdered sugar (for optional glaze)
  • 2 tablespoons unsweetened soy milk (for optional glaze)
  • 1/2 teaspoon pure vanilla extract (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch cake pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar until well combined.
  3. In another bowl, mix the pumpkin puree, oil, soy milk, and vanilla extract until smooth.
  4. Add the wet mixture to the dry mixture and gently stir until just combined.
  5. Pour the batter into the prepared pan and set aside.
  6. For the streusel topping, combine melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice in a medium bowl until crumbly; sprinkle over the batter.
  7. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Find it online: https://bitetaleskitchen.com/pumpkin-coffee-cake/