Description
This Pumpkin Coffee Cake is a moist, flavorful treat perfect for fall or any coffee break. Made with pumpkin puree and warm spices, topped with a crumbly streusel, and optionally glazed for extra sweetness, it’s a delightful vegan and dairy-free dessert that pairs perfectly with your morning coffee or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1 cup granulated sugar
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup neutral flavored oil (avocado oil recommended)
- 1 cup unsweetened soy milk
- 2 teaspoons pure vanilla extract
Streusel Topping
- 1/2 cup vegan butter, melted
- 1/2 cup all purpose flour
- 1 1/2 cups brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons unsweetened soy milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch cake pan to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all purpose flour, baking powder, salt, pumpkin pie spice, and granulated sugar until evenly combined.
- Combine wet ingredients: In a medium bowl, whisk together the pumpkin puree, neutral flavored oil, unsweetened soy milk, and vanilla extract until smooth and well integrated.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with dry ingredients and gently stir with a large spoon until just combined. Avoid over mixing to keep the cake light and tender.
- Prepare streusel topping: In a medium bowl, mix the melted vegan butter, all purpose flour, brown sugar, cinnamon, and pumpkin pie spice using a fork or your hands until crumbly and well blended.
- Assemble and bake: Pour the cake batter into the prepared baking pan. Evenly sprinkle the streusel topping over the batter. Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Add optional glaze: If desired, stir together powdered sugar, soy milk, and vanilla extract in a small bowl to create a glaze. Drizzle over the cooled coffee cake before serving.
- Serve and store: Serve the coffee cake warm or at room temperature alongside your favorite coffee. Store leftovers covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for longer storage, though same-day serving is recommended for best texture.
Notes
- For a gluten-free version, replace the all purpose flour with a quality gluten-free all purpose flour like King Arthur or Bob’s Red Mill.
- You may substitute other plant-based milks for soy milk if preferred, such as almond or oat milk.
- Do not over mix the batter to avoid a dense coffee cake.
- The cake can be frozen, but is best enjoyed the same day for optimal texture and flavor.
- Using a neutral flavored oil like avocado oil helps maintain a light flavor and moist texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
