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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 treat that combines moist pumpkin flavor with just the right amount of spice. The irresistible crunchy streusel topping adds a satisfying texture, making it perfect for any occasion, whether enjoyed at brunch, dessert, or mid-afternoon coffee breaks. Its inviting aroma will fill your kitchen and create a cozy atmosphere that celebrates the fall season. This recipe is not only simple to prepare but also ensures that every slice remains deliciously moist for days, making it an ideal addition to your seasonal baking repertoire.

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 pure vanilla extract
  • 1/2 cup vegan butter, melted
  • 1/2 cup all-purpose flour (for streusel topping)
  • 1 1/2 cups brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice (for streusel topping)
  • 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 the oven to 350°F 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 together pumpkin puree, oil, soy milk, and vanilla until smooth.
  4. Combine wet ingredients with dry ingredients gently until just mixed.
  5. Pour batter into the prepared pan.
  6. For the streusel topping, mix melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over cake batter.
  7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool before serving; drizzle with optional glaze if desired.

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