Name: Vegan Pumpkin Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Vegan
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; 1 cup pumpkin puree; 1/2 cup neutral flavored oil (e.g., avocado oil); 1 cup unsweetened soy milk; 2 teaspoons pure vanilla extract; 1/2 cup vegan butter, melted (for streusel); 1/2 cup all-purpose flour (for streusel); 1 1/2 cups brown sugar, packed (for streusel); 1 tablespoon ground cinnamon (for streusel); 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)

Vegan Pumpkin Coffee Cake

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Indulge in the warmth of fall with this Vegan Pumpkin Coffee Cake, a delightful dessert that captures the essence of the season. This moist cake is bursting with rich pumpkin flavor and perfectly spiced, making it an irresistible treat for brunches, holiday gatherings, or cozy afternoons with a cup of coffee or tea. Topped generously with a crunchy streusel, this recipe is not only easy to make but also vegan-friendly, ensuring everyone can enjoy a slice. With its inviting aroma and tender texture, this cake will impress your family and friends alike.

Author: Hailey
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 16 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

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 flavored oil (e.g., avocado oil)
1 cup unsweetened soy milk
2 teaspoons pure vanilla extract
1/2 cup vegan butter, melted (for streusel)
1/2 cup all-purpose flour (for streusel)
1 1/2 cups brown sugar, packed (for streusel)
1 tablespoon ground cinnamon (for streusel)
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)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
In another bowl, mix pumpkin puree, oil, soy milk, and vanilla extract until well combined.
Pour wet ingredients into dry and stir gently until just combined.
Transfer batter to the prepared pan.
For the streusel topping, mix melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over batter.
Bake for 40–45 minutes or until a toothpick comes out clean.
Optionally drizzle with glaze made from powdered sugar and soy milk once cooled.

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 18g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Find it online: https://chadrecipes.com/pumpkin-coffee-cake-2/