Ultimate Vegan Pumpkin Coffee Cake
Ultimate Vegan Pumpkin Coffee Cake- a moist and delicious cake that’s perfectly seasoned with the flavors of fall. You would never guess it’s vegan!
This coffee cake is soft, moist, and irresistible! It’s topped with a crumble of cinnamon and brown sugar streusel. This is the perfect treat to enjoy with your afternoon coffee!
Ultimate Vegan Pumpkin Coffee Cake
This coffee cake comes together with only 10 minutes of prep time. Pumpkin puree takes the place of eggs so no additional ingredients are needed to act as a binder. The combination of the puree, coconut oil and maple syrup give this coffee cake an unbelievable texture. I’ve never had coffee cake this soft!
First, you preheat the oven to 350 degrees and lightly grease a 9-inch round or square baking dish. Begin by making the crumb topping. In a small bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold vegan butter using a fork. Mix it together until the texture is coarse and crumbly. Set the crumb topping aside.
Next, mix the ingredients for the coffee cake. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ground cloves, salt, and nutmeg. In a separate, smaller bowl combine the pumpkin puree, maple syrup, non-dairy milk, and coconut oil. Add the wet ingredients to the dry. Combine, but be careful not to over-mix. The batter will be very thick.
Scoop the batter into the baking dish and level it out using the back of a spoon. Sprinkle the crumb topping evenly on top and gently press down into the batter. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and let cool. Enjoy with a cup of coffee!
Ultimate Vegan Pumpkin Coffee Cake
Ingredients
For the crumb topping
- 1 1/2 cups all-purpose flour
- 1/4 cup vegan butter
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
For the coffee cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup coconut oil (melted)
- 1/4 cup pure maple syrup
- 1/4 cup non-dairy milk
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9-inch round or square baking dish.
- To make the crumb topping: in a small bowl, whisk together the flour, sugar and cinnamon. Cut in the vegan butter using a fork. Combine until the texture is coarse and crumbly. Set aside.
- To make the cake: In a large bowl, whisk together the flour baking soda, baking powder, salt, cinnamon, cloves and sugar. In a smaller bowl, combine the pumpkin puree, coconut oil, maple syrup and non-dairy milk. Add the wet ingredients to the dry and stir until just combined. Be careful not to over-mix. The batter will be very thick.
- Scoop the mixture into the greased baking dish and even it out. Add the crumb topping evenly to the top and lightly press into the batter. Bake for 30 minutes or until a toothpick inserted into the center comes out cool.
Looking for more easy Vegan desserts?
Easy and Amazing Vegan Banana Bread
