Vegan Pumpkin Coffee Cake
Indulge in the delightful flavors of this Vegan Pumpkin Coffee Cake, an irresistible treat perfect for any occasion. Its warm spices and rich pumpkin essence make it an ideal addition to your breakfast or dessert table. With a crunchy sweet streusel topping, this cake offers a satisfying texture that pairs beautifully with your favorite hot beverage. Whether you’re celebrating the fall season, hosting a cozy gathering, or enjoying a quiet evening at home, this cake will impress everyone.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (e.g., avocado oil)
- 1 cup unsweetened soy milk
- 2 teaspoons vanilla extract
- 1/2 cup vegan butter, melted
- 1/2 cup all-purpose flour
- 1 1/2 cups brown sugar, packed
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch cake pan.
- In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
- In another bowl, combine pumpkin puree, oil, soy milk, and vanilla extract until smooth.
- Gently mix wet ingredients into dry ingredients until just combined.
- Pour batter into the prepared pan.
- For the streusel topping: Mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over the batter.
- Bake for 40–45 minutes or until a toothpick comes out clean from the center.
- Allow to cool before serving.
Nutrition
- Serving Size: 1 piece (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://themostrecipes.com/pumpkin-coffee-cake/