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Vegan Pumpkin Coffee Cake

Pumpkin Coffee Cake
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Indulge in the warmth of autumn with this Vegan Pumpkin Coffee Cake, a delightful dessert that perfectly encapsulates the essence of fall. This cake is rich in pumpkin flavor and features a mouthwatering streusel topping that adds a satisfying crunch. Whether enjoyed as a sweet breakfast treat, a cozy afternoon snack, or a centerpiece at gatherings, this moist coffee cake is sure to impress family and friends. With its inviting aroma and perfectly spiced notes, it’s a comforting addition to any autumn menu. Easy to make and suitable for vegan diets, this cake is not only delicious but also versatile enough to cater to various occasions.

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 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 one mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, pumpkin pie spice, and sugar.
  3. In another bowl, combine the wet ingredients: pumpkin puree, oil, soy milk, and vanilla extract until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
  5. Pour the batter into the prepared pan.
  6. Prepare the streusel by mixing melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over the batter.
  7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
  8. Optional: Mix powdered sugar with soy milk and vanilla for a glaze; drizzle once cooled.

Nutrition

Find it online: https://tastyfeastguide.com/pumpkin-coffee-cake-2/