Vegan Pumpkin Coffee Cake
Indulge in the delightful flavors of fall with this Vegan Pumpkin Coffee Cake. Perfectly spiced and incredibly moist, this cake is not just a dessert but a comforting experience that pairs beautifully with your morning coffee or afternoon tea. Featuring a crunchy sweet topping and a rich pumpkin flavor, it’s an impressive addition to any gathering or simple family meal. Easy to make and suitable for various dietary preferences, this cake will become a staple in your autumn baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 (e.g., avocado oil)
- 1 cup unsweetened soy milk
- 2 teaspoons vanilla extract
- For the streusel topping: vegan butter, brown sugar, cinnamon
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch cake pan.
- In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar until well combined.
- In another bowl, mix the pumpkin puree, oil, soy milk, and vanilla extract until smooth.
- Combine wet ingredients into dry ingredients and stir until just mixed; avoid over-mixing.
- Pour the batter into the prepared pan.
- For the streusel topping: Mix melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over the batter.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
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