Vegan Pumpkin Coffee Cake
Indulge in the warmth of autumn with this delightful Vegan Pumpkin Coffee Cake. Bursting with rich pumpkin flavor and aromatic spices, this cake features a crunchy streusel topping that adds the perfect texture. Ideal for brunches, cozy gatherings, or as a sweet treat with your favorite hot beverage, this recipe is simple enough for novice bakers while still impressing seasoned pros. Each slice is moist and flavorful, making it a perfect centerpiece for any occasion. Enjoy the essence of fall in every bite!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup neutral flavored oil (like avocado oil)
- 1 cup unsweetened soy milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup melted vegan butter
- 1/2 cup all-purpose flour (for streusel)
- 1 1/2 cups packed brown sugar (for streusel)
- 1 tablespoon ground cinnamon (for streusel)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a large mixing bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
- In a separate bowl, combine pumpkin puree, oil, soy milk, and vanilla extract until smooth.
- Gradually add wet ingredients to dry ingredients and mix until just combined.
- Pour batter into prepared pan and set aside.
- For the streusel topping, mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly.
- Sprinkle streusel evenly over batter and bake for 40-45 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://savorydishworld.com/pumpkin-coffee-cake/