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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! This delightful cake is perfectly spiced and features a crunchy streusel topping, making it an ideal treat for chilly afternoons. Whether you’re enjoying it at brunch or as a dessert, this moist pumpkin cake is sure to bring warmth and joy to any gathering. With straightforward preparation steps and wholesome ingredients, you’ll have this comforting dessert ready in no time. Pair it with your favorite hot beverage for the ultimate autumn 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)
  • 1 cup unsweetened soy milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup vegan butter, melted
  • 1/2 cup all-purpose flour
  • 1 1/2 cups brown sugar, packed
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch cake pan.
  2. In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar.
  3. In another bowl, mix the pumpkin puree, oil, soy milk, and vanilla until smooth.
  4. Combine wet and dry ingredients gently until just mixed.
  5. For the streusel topping, mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly.
  6. Pour batter into the prepared pan and sprinkle streusel on top.
  7. Bake for 40-45 minutes or until a toothpick comes out clean from the center.
  8. Optional: Drizzle with glaze made from powdered sugar mixed with soy milk and vanilla once cooled.

Nutrition

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