Description
This Vegan Pumpkin Coffee Cake is a moist, spiced cake perfect for autumn mornings or cozy gatherings. Made with pumpkin puree, warm pumpkin pie spices, and a crumbly vegan streusel topping, this cake is dairy-free, egg-free, and deliciously flavorful. It’s an easy-to-make treat that pairs wonderfully with your morning coffee or tea.
Ingredients
Scale
Main Batter
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup neutral oil (such as avocado oil)
- 1 cup unsweetened soy milk
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup vegan butter, melted
- 1/2 cup all-purpose flour
- 1 1/2 cups brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan thoroughly to prevent sticking.
- Mix dry batter ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice until combined evenly.
- Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, neutral oil, unsweetened soy milk, and vanilla extract until the mixture is smooth and well integrated.
- Combine wet and dry mixtures: Gradually add the wet ingredient mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Pour batter into pan: Transfer the batter to the prepared cake pan, smoothing the top with a spatula. Set aside while preparing the streusel topping.
- Prepare streusel topping: In another bowl, mix the melted vegan butter, all-purpose flour, brown sugar, ground cinnamon, and pumpkin pie spice until a crumbly texture forms.
- Add streusel topping and bake: Sprinkle the streusel mixture evenly over the batter in the pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan before cutting into 12 squares and serving.
Notes
- Use canned pumpkin puree for convenience and consistent texture.
- You can substitute the soy milk with any other unsweetened plant-based milk of your choice.
- Make sure not to overmix the batter to ensure a fluffy cake.
- The streusel topping can be made less sweet by reducing the brown sugar if preferred.
- This cake keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
