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Vegan Pumpkin Coffee Cake

Pumpkin Coffee Cake
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Indulge in the warm flavors of fall with this Vegan Pumpkin Coffee Cake, a delightful treat that balances rich pumpkin notes with a blend of aromatic spices. Perfect for breakfast, dessert, or as an afternoon snack, this cake is a versatile addition to any gathering. Its moist texture and crunchy streusel topping ensure each bite is both satisfying and comforting. Enjoy it alongside your favorite hot beverage for a cozy experience, or serve it at brunch to impress your guests. Easy to make with simple ingredients, this recipe is a must-try for pumpkin lovers!

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

Instructions

  1. Preheat your oven to 350°F (175°C) 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, mix pumpkin puree, oil, soy milk, and vanilla until smooth.
  4. Combine wet and dry ingredients gently until just mixed; pour into the prepared pan.
  5. For the streusel topping, mix melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over the batter.
  6. Bake for 40–45 minutes or until a toothpick comes out clean.
  7. Optional: Mix powdered sugar with soy milk and vanilla for glaze; drizzle over cooled cake before serving.

Nutrition

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