Pumpkin Coffee Cake

If you’re looking for a cozy, delicious treat to celebrate the flavors of fall, this Vegan Pumpkin Coffee Cake is just what you need! The warm spices and rich pumpkin flavor come together to create a dessert that’s perfect for any occasion. Whether it’s a busy weeknight or a family gathering, this cake will brighten your day and impress your loved ones.

What makes this Pumpkin Coffee Cake truly special is its delightful crunchy topping that adds a wonderful texture. It pairs beautifully with a cup of hot coffee or tea, making it an ideal choice for brunch or an afternoon snack. I can already picture us enjoying a slice together, wrapped in the warmth of autumn.

Why You’ll Love This Recipe

• Quick to Prepare: With just 15 minutes of prep time, you can whip up this delightful cake in no time!
• Family-Friendly: Everyone will love the sweet pumpkin flavor and yummy streusel topping—perfect for kids and adults alike.
• Make-Ahead Convenience: This cake stays fresh for days, so you can bake it in advance for gatherings or enjoy it throughout the week.
• Vegan Delight: Made without animal products, this coffee cake is suitable for everyone, even those with dietary restrictions.
• Perfectly Spiced: The combination of pumpkin pie spice and cinnamon creates an irresistible aroma and taste that fills your home with warmth.

Ingredients You’ll Need

Making this Vegan Pumpkin Coffee Cake is simple thanks to wholesome ingredients you probably already have at home. Here’s what you’ll need:

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

Variations

This recipe is wonderfully flexible! Feel free to experiment with different ingredients to suit your taste.

• Add Nuts: Toss in some chopped pecans or walnuts for added crunch and flavor.
• Mix in Chocolate Chips: For a sweet twist, fold in some dairy-free chocolate chips into the batter.
• Swap the Milk: Use almond milk or oat milk instead of soy milk for a different flavor profile.
• Try Different Spices: If you love experimenting, add nutmeg or ginger for an extra layer of spice!

How to Make Pumpkin Coffee Cake

Step 1: Preheat Your Oven

Preheat the oven to 350 degrees F and lightly grease a 9×13 inch cake pan. This step is crucial as it ensures your cake bakes evenly and doesn’t stick to the pan.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar until well combined. Mixing these dry ingredients first helps distribute the leavening agents evenly throughout the batter.

Step 3: Mix Wet Ingredients

In another medium bowl, whisk together the pumpkin puree, oil, soy milk, and vanilla until smooth. This mixture brings moisture and flavor to your cake.

Step 4: Combine Wet and Dry Mixtures

Gently fold the wet ingredients into the dry mixture using a large spoon until just combined. Be careful not to overmix; we want our cake light and fluffy!

Step 5: Prepare for Baking

Pour the cake batter into your prepared pan. Set it aside while we make that oh-so-delicious streusel topping!

Step 6: Make the Streusel Topping

In another medium bowl, mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice using a fork until crumbly. Use your hands if needed; this streusel topping adds a delightful crunch on top of your soft cake.

Step 7: Bake

Sprinkle your streusel mixture evenly over the batter before placing it in the oven. Bake for about 40-45 minutes or until a toothpick comes out clean from the center. The smell will be heavenly!

Step 8: Optional Glaze

If you want to add an extra touch of sweetness, stir together all glaze ingredients in a small bowl once cooled and drizzle over your coffee cake. It’s an optional step but oh-so-worth it!

Step 9: Storage Tips

Store any leftovers at room temperature covered well for about two days or refrigerate for up to five days. You can freeze slices if needed but trust me—it’s best served fresh!

Pro Tips for Making Pumpkin Coffee Cake

Baking is a delightful journey, and these tips will help ensure your Vegan Pumpkin Coffee Cake turns out perfectly every time!

• Use Fresh Pumpkin Pureé: While canned pumpkin works well, fresh pumpkin pureé can enhance the flavor and provide a more vibrant taste. If you’re up for it, roast your own pumpkins to make your pureé!

• Don’t Overmix the Batter: Mixing just until combined ensures a light and fluffy cake. Overmixing can lead to a dense texture, which is not what we want in this delightful coffee cake.

• Check for Doneness: Ovens can vary in temperature, so start checking your cake at the 40-minute mark. Insert a toothpick in the center; if it comes out clean or with just a few crumbs, it’s done!

• Cool Before Glazing: Allow the cake to cool completely before adding any glaze. This helps the glaze set properly and prevents it from melting into the warm cake.

• Experiment with Spices: Feel free to adjust the spices according to your taste. Adding nutmeg or cloves can give your coffee cake an extra layer of warmth that’s perfect for fall.

How to Serve Pumpkin Coffee Cake

This Vegan Pumpkin Coffee Cake is not only delicious but also visually appealing. It can be served in various ways to impress your guests or simply enjoy as a cozy treat at home.

Garnishes

• Chopped Pecans or Walnuts: A sprinkle of chopped nuts adds a delightful crunch and complements the flavors of pumpkin beautifully.
• Coconut Whipped Cream: Serve with a dollop of coconut whipped cream for a creamy, dreamy experience that enhances the cake’s sweetness.
• Cinnamon Sugar Dusting: A light dusting of cinnamon sugar on top right before serving gives an extra sweet touch that enhances presentation.

Side Dishes

• Hot Coffee or Tea: Pairing this coffee cake with a steaming cup of coffee or herbal tea makes for a comforting afternoon snack.
• Fresh Fruit Salad: A refreshing fruit salad balances the richness of the cake. Seasonal fruits like apples and pears work particularly well in fall.
• Vegan Yogurt Parfait: Layer some vegan yogurt with granola and berries for a nutritious side that complements the flavors in your coffee cake perfectly.
• Chai Spice Latte: The warm spices in chai complement the pumpkin flavors beautifully, making it a cozy drink choice alongside your dessert.

With these tips and serving suggestions, you’re all set to create and enjoy an amazing Vegan Pumpkin Coffee Cake! Happy baking!

Make Ahead and Storage

This Vegan Pumpkin Coffee Cake is perfect for meal prep! You can easily make it in advance and store it for those cozy fall mornings or afternoon treats. Here are some simple storage tips to keep your cake fresh and delicious.

Storing Leftovers

• Store the coffee cake at room temperature, covered well, for about 2 days.
• For longer freshness, keep it in the refrigerator for up to 5 days.
• Ensure it’s tightly wrapped or in an airtight container to maintain moisture.

Freezing

• Allow the coffee cake to cool completely before freezing.
• Wrap individual slices or the whole cake in plastic wrap, then place in a freezer-safe bag or container.
• It can be frozen for up to 3 months. Just label it with the date!

Reheating

• For best results, thaw in the refrigerator overnight if frozen.
• Reheat individual slices in a microwave for about 20-30 seconds.
• Alternatively, warm in a preheated oven at 350°F for about 10 minutes until heated through.

FAQs

Here are some common questions about this delightful recipe:

Can I make Pumpkin Coffee Cake ahead of time?

Absolutely! This Pumpkin Coffee Cake is great for making ahead. You can prepare it a day or two in advance and store it properly for your enjoyment.

How do I store Pumpkin Coffee Cake?

Store your Pumpkin Coffee Cake at room temperature for about 2 days. For longer storage, keep it refrigerated up to 5 days or freeze it for later!

Can I substitute pumpkin puree with something else?

Yes! If you don’t have pumpkin puree on hand, you can use applesauce as a substitute. Just keep in mind that it will alter the flavor slightly.

Is this recipe suitable for a gluten-free diet?

You can make this Pumpkin Coffee Cake gluten-free by using a gluten-free all-purpose flour blend. Just ensure that all other ingredients are also gluten-free.

What should I serve with Pumpkin Coffee Cake?

This delightful coffee cake pairs perfectly with a cup of hot coffee or tea! It’s also great alongside vegan vanilla ice cream for a delicious dessert.

Final Thoughts

I hope you find joy in crafting this Vegan Pumpkin Coffee Cake! Its warm spices and rich pumpkin flavor truly capture the essence of fall. Whether you’re sharing it with loved ones or enjoying a peaceful moment by yourself, this cake is sure to bring comfort and happiness. Enjoy every bite, and don’t hesitate to share your experiences or variations with me!

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