Name: Vegan Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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 (I used avocado oil); 1 cup unsweetened soy milk; 2 teaspoons pure vanilla extract; 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; 1 cup powdered sugar; 2 tablespoons unsweetened soy milk; 1/2 teaspoon pure vanilla extract

Vegan Pumpkin Coffee Cake

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Indulge in the warmth of fall with this Vegan Pumpkin Coffee Cake, a delightful blend of spiced pumpkin and a crunchy streusel topping. Perfectly moist and bursting with seasonal flavors, this cake is a versatile treat that shines at breakfast, brunch, or as an afternoon snack. With its simple ingredients and easy preparation, even novice bakers can create this comforting dessert. Serve it alongside your favorite cup of coffee or tea for a cozy experience that’s sure to impress family and friends. Make it ahead for gatherings or enjoy it fresh from the oven—this recipe is bound to become a seasonal favorite!

Author: Daphne
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Approximately 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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 (I used avocado oil)
1 cup unsweetened soy milk
2 teaspoons pure vanilla extract
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
1 cup powdered sugar
2 tablespoons unsweetened soy milk
1/2 teaspoon pure vanilla extract

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and granulated sugar.
In another bowl, mix pumpkin puree, oil, soy milk, and vanilla until smooth.
Combine wet and dry ingredients gently until just mixed.
In a separate bowl, prepare streusel by mixing melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice.
Pour batter into greased 9×13 inch pan and sprinkle streusel on top.
Bake for 40–45 minutes or until a toothpick comes out clean.
For optional glaze: mix powdered sugar, soy milk, and vanilla until smooth; drizzle over cooled cake.

Nutrition

Serving Size: 1 slice (60g)
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

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