Pumpkin Coffee Cake

This Vegan Pumpkin Coffee Cake is a delightful treat perfect for any fall gathering. With its warm spices and rich pumpkin flavor, it’s not just a dessert but a comforting experience. Whether enjoyed with coffee in the morning or served as an afternoon snack, this cake stands out with its crunchy sweet topping and moist texture. It’s vegan-friendly, making it suitable for various dietary preferences, and it’s sure to impress guests at your next gathering!

Why You’ll Love This Recipe

• Easy to Make: This recipe features simple ingredients that are easy to find and prepare, so you can whip up this cake in no time.
• Flavorful & Spiced: The combination of pumpkin pie spice and fresh pumpkin puree results in a wonderfully aromatic cake that captures fall’s essence.
• Versatile Dessert: Perfect for breakfast, brunch, or dessert, this coffee cake fits any occasion and pairs beautifully with your favorite hot beverage.

Tools and Preparation

Before diving into the recipe, gather your tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9×13 inch cake pan
• Fork or pastry cutter

Importance of Each Tool

• Mixing bowls: Essential for combining wet and dry ingredients without spilling.
• Whisk: Helps achieve a uniform mixture for both dry and wet ingredients.
• 9×13 inch cake pan: The perfect size for even baking of your pumpkin coffee cake.

Ingredients

This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It’s perfectly spiced, full of pumpkin flavor, and the crunchy sweet topping is to die for. Enjoy with a cup of hot coffee or tea.

For the Cake:

• 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 pureé
• 1/2 cup neutral flavored oil (I used avocado oil)
• 1 cup unsweetened soy milk
• 2 teaspoons pure vanilla extract

For the 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

For the Optional Glaze:

• 1 cup powdered sugar
• 2 tablespoons unsweetened soy milk
• 1/2 teaspoon pure vanilla extract

How to Make Pumpkin Coffee Cake

Step 1: Preheat the Oven

Preheat the oven to 350 degrees F and lightly grease a 9×13 inch cake pan.

Step 2: Prepare Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar until well combined.

Step 3: Mix Wet Ingredients

In a medium bowl, whisk together the pumpkin puree, oil, milk, and vanilla until well combined.

Step 4: Combine Mixtures

Add the wet ingredients to the dry bowl. Stir with a large spoon until just combined. Be careful not to over-mix; otherwise, your cake may become dense.

Step 5: Prepare Cake Batter

Pour the batter into the prepared pan. Set aside while you make the streusel topping.

Step 6: Make Streusel Topping

In another medium bowl, mix together the melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice with a fork until well combined. Use your hands if needed; it will be crumbly.

Step 7: Bake

Sprinkle the streusel topping over the cake batter. Place in the oven and bake for 40-45 minutes or until a toothpick comes out clean from the center.

Step 8: Optional Glaze

If desired, stir all glaze ingredients together in a small bowl. Drizzle over cooled coffee cake before serving.

Step 9: Store Leftovers

The coffee cake can be stored at room temperature covered well for about two days. Keep it in the refrigerator for up to five days or freeze if necessary; however, it’s best served fresh!

How to Serve Pumpkin Coffee Cake

Serving your Pumpkin Coffee Cake can elevate the experience, making it even more delightful. Here are some fun and creative ways to enjoy this delicious treat.

With a Hot Beverage

• Coffee: A classic pairing that complements the spices in the cake.
• Tea: Opt for a spiced chai or herbal tea for a cozy touch.
• Hot Chocolate: Rich and creamy hot chocolate adds a sweet balance to the pumpkin flavors.

Topped with Whipped Cream

• Coconut Whipped Cream: A dairy-free option that adds lightness and sweetness.
• Cashew Cream: Blend soaked cashews with vanilla for a rich, creamy topping.

Drizzled with Glaze

• Powdered Sugar Glaze: A simple mix of powdered sugar and plant-based milk creates a sweet finish.
• Maple Syrup Drizzle: Add a touch of maple syrup for an extra layer of flavor.

Served Warm or Cold

• Warm: Enjoy it fresh out of the oven for a gooey texture.
• Chilled: Refrigerate leftovers for a cool treat that’s equally delicious.

How to Perfect Pumpkin Coffee Cake

To achieve the best results with your Pumpkin Coffee Cake, keep these tips in mind.

• Use Fresh Pumpkin Puree: For optimal flavor, opt for homemade pumpkin puree instead of canned.
• Don’t Overmix: Mix until just combined to ensure a light and fluffy texture.
• Check Oven Temperature: Use an oven thermometer to confirm your oven is at the right temperature.
• Add Nuts or Chocolate Chips: For added texture, fold in walnuts or dairy-free chocolate chips before baking.

Best Side Dishes for Pumpkin Coffee Cake

Pairing side dishes with your Pumpkin Coffee Cake can enhance its flavors and create a balanced meal. Here are some great options to consider.

1. Fresh Fruit Salad: A refreshing mix of seasonal fruits adds brightness and contrast.
2. Yogurt Parfait: Layer dairy-free yogurt with granola and berries for a nutritious side.
3. Chia Seed Pudding: This creamy, nutrient-packed pudding can be flavored with vanilla or pumpkin spice.
4. Granola Bars: Homemade granola bars provide a chewy texture that pairs well with coffee cake.
5. Nut Butter Toasts: Spread almond or peanut butter on whole-grain toast for added protein.
6. Savory Quiche: A slice of vegetable quiche creates a savory balance to the sweet cake.

Common Mistakes to Avoid

Baking a Pumpkin Coffee Cake can be simple, but there are common pitfalls to watch out for.

• Bold ingredient measurements: Always measure your ingredients accurately. Using too much flour or sugar can lead to a dense cake.
• Bold overmixing the batter: Mixing too much can make your cake tough. Stir until just combined for the best texture.
• Bold neglecting oven temperature: Make sure your oven is preheated. Baking in a cold oven can affect cooking time and cake consistency.
• Bold skipping the streusel topping: The crunchy topping adds flavor and texture. Don’t skip it for a fully enjoyable coffee cake experience.
• Bold not cooling before glazing: Let the cake cool before adding glaze. This prevents it from melting away and ensures it stays on top.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Pumpkin Coffee Cake in an airtight container.
• It will keep well in the refrigerator for up to 5 days.

Freezing Pumpkin Coffee Cake

• Wrap the cooled cake tightly in plastic wrap or foil.
• Freeze for up to 3 months for optimal freshness.

Reheating Pumpkin Coffee Cake

• Oven: Preheat to 350°F and warm the cake for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 15-20 seconds.
• Stovetop: Place slices in a skillet over low heat, cover until warmed through.

Frequently Asked Questions

Here are some common questions about making Pumpkin Coffee Cake.

How can I make my Pumpkin Coffee Cake more moist?

Adding an extra tablespoon of oil or using more pumpkin puree can enhance moisture.

Can I use fresh pumpkin instead of canned?

Yes! Freshly puréed pumpkin works well; just ensure it’s not too watery.

What can I substitute for soy milk?

You can use any plant-based milk like almond, oat, or coconut milk as a great alternative.

Is this Pumpkin Coffee Cake suitable for breakfast?

Absolutely! It’s perfect alongside your morning coffee or tea as a delightful breakfast treat.

Final Thoughts

This delicious Vegan Pumpkin Coffee Cake is not only ideal for fall but also versatile enough to enjoy year-round. Feel free to customize it by adding nuts or dried fruits to the batter. We hope you give this recipe a try!