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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. Moist and flavorful, this delightful cake is layered with a crunchy streusel topping that provides the perfect texture contrast. Whether you’re hosting a festive brunch, celebrating a special occasion, or simply enjoying a cozy afternoon at home, this cake will impress everyone at the table. Pair it with your favorite hot beverage for an unforgettable fall experience.

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
  • 1 tablespoon ground cinnamon
  • 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 your oven to 350°F and lightly 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 pumpkin puree, oil, soy milk, and vanilla until smooth.
  4. Combine wet ingredients with dry ingredients until just mixed; do not overmix.
  5. Pour batter into the prepared pan and set aside.
  6. In a separate bowl, mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly for the streusel topping.
  7. Sprinkle streusel over the batter and bake for 40–45 minutes or until a toothpick comes out clean.
  8. Optional: Drizzle glaze over cooled cake before serving.

Nutrition

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