Description
Indulge in the warm, comforting flavors of this Vegan Pumpkin Coffee Cake, a perfect treat for fall! With its rich pumpkin taste and aromatic spices, this cake is an ideal choice for cozy family breakfasts or festive gatherings.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup neutral oil (avocado recommended)
- 1 cup unsweetened soy milk
- 1/2 cup vegan butter (melted)
- Pumpkin pie spice and cinnamon for flavor
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch cake pan.
- In a mixing bowl, whisk together the dry ingredients (flour, baking powder, salt, pumpkin pie spice, and sugar).
- In another bowl, mix the wet ingredients (pumpkin puree, oil, soy milk, vanilla extract) until combined.
- Combine wet and dry mixtures gently until just blended.
- Pour batter into the prepared pan.
- For the streusel topping, mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool before serving; add optional glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added texture and flavor, consider mixing in nuts or dairy-free chocolate chips. Store leftovers in an airtight container for up to five days or freeze for longer storage.