Description
Indulge in the delightful flavors of autumn with this Vegan Pumpkin Coffee Cake. This moist and spiced cake features rich pumpkin puree, warm spices, and a crunchy streusel topping that perfectly complements your favorite hot beverage. Ideal for breakfast, dessert, or any cozy gathering, this plant-based treat is simple to make and satisfying to share. With its inviting aroma and comforting flavors, you’ll want to enjoy a slice (or two) any time of day.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup neutral oil (like avocado)
- 1 cup unsweetened soy milk
- 1/2 cup vegan butter for streusel topping
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1 1/2 cups brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar (optional glaze)
- 2 tablespoons unsweetened soy milk (optional glaze)
- 1/2 teaspoon pure vanilla extract (optional glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, salt, and spices.
- In another bowl, mix the wet ingredients: pumpkin puree, oil, soy milk, and vanilla until smooth.
- Combine wet and dry mixtures gently until just mixed; avoid overmixing.
- Pour the batter into the prepared pan.
- For the streusel topping, mix melted vegan butter with flour, brown sugar, and spices until crumbly; sprinkle over the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to add nuts or chocolate chips for extra flavor. Store leftovers at room temperature for up to two days or refrigerate for five days.