Description

Indulge in the flavors of fall with our Vegan Pumpkin Coffee Cake, a delightful treat that brings warmth and comfort to any occasion. This easy-to-make dessert features rich pumpkin puree combined with aromatic spices, topped with a crunchy streusel for that perfect texture. Whether you’re enjoying it during a cozy afternoon or serving it at gatherings, this cake pairs beautifully with coffee or tea. Plus, it’s vegan and made with wholesome ingredients, making it a guilt-free indulgence for everyone. With its sweet aroma wafting through your kitchen, you’ll find it hard to resist a second slice!

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 flavored oil (like avocado oil)
1 cup unsweetened soy milk
2 teaspoons pure vanilla extract
1/2 cup melted vegan butter
1/2 cup all-purpose flour (for streusel)
1 1/2 cups brown sugar, packed
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice (for streusel)
1 cup powdered sugar (optional glaze)
2 tablespoons unsweetened soy milk (optional glaze)
1/2 teaspoon pure vanilla extract (optional glaze)

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Instructions

Preheat your oven to 350°F and lightly grease a 9×13 inch cake pan.
In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
In another bowl, mix pumpkin puree, oil, soy milk, and vanilla until smooth.
Gently fold the wet ingredients into the dry mixture until just combined.
Pour the batter into the prepared pan.
For the streusel topping, combine melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over the batter.
Bake for 40-45 minutes or until a toothpick comes out clean. Let cool before glazing if desired.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 21g
Sodium: 210mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg