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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 perfectly combines rich pumpkin flavor with cozy spices. The sweet, crunchy streusel topping enhances each bite, making it ideal for breakfast or dessert. This recipe is not only easy to make but also a wonderful way to gather family and friends over a comforting slice paired with your favorite hot beverage. The inviting aroma of cinnamon and nutmeg will fill your kitchen, creating a welcoming atmosphere as you savor every delicious bite.

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 oil (like 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 the oven to 350°F (175°C) and lightly grease a 9×13 inch cake pan.
  2. In one 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.
  5. For the streusel, combine melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice in a separate bowl.
  6. Pour batter into the prepared pan and sprinkle streusel generously on top.
  7. Bake for 40-45 minutes or until a toothpick comes out clean.
  8. Optionally drizzle with glaze made from powdered sugar mixed with soy milk and vanilla once cooled.

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