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Vegan Pumpkin Coffee Cake

Pumpkin Coffee Cake
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Indulge in the cozy flavors of fall with this Vegan Pumpkin Coffee Cake, a delightful dessert perfect for any occasion. With its moist texture and perfectly balanced spices, this cake captures the essence of autumn in every bite. The crunchy streusel topping adds a satisfying contrast to the soft cake beneath, making it a family favorite. Easy to prepare and ideal for sharing, this cake pairs wonderfully with a warm cup of coffee or tea. Enjoy it as a delicious breakfast treat or a comforting dessert throughout the week—this recipe is sure to become a staple in your kitchen.

Ingredients

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  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup neutral oil (like avocado)
  • 1 cup unsweetened soy milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons pumpkin pie spice
  • 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 glaze, optional)
  • 2 tablespoons unsweetened soy milk (for glaze, optional)
  • 1/2 teaspoon pure vanilla extract (for glaze, optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
  2. In a bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
  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 cake batter.
  6. Bake for 40-45 minutes or until a toothpick comes out clean.
  7. Optionally drizzle with glaze made from powdered sugar, soy milk, and vanilla once cooled.

Nutrition

Find it online: https://freshflavorsdaily.com/pumpkin-coffee-cake-2/