Description
A moist and fluffy vegan pumpkin coffee cake with warm spices and a crumbly streusel topping. Perfect for breakfast, brunch, or a cozy autumn treat!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¾ cup pumpkin purée
- ½ cup brown sugar
- ¼ cup maple syrup
- ½ cup non-dairy milk (almond, soy, or oat)
- ⅓ cup melted coconut oil or vegan butter
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- For the Streusel Topping:
- ½ cup brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup melted coconut oil or vegan butter
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk pumpkin purée, brown sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until smooth.
- Gradually fold the dry ingredients into the wet mixture. Stir just until combined.
- For the streusel topping, mix brown sugar, flour, and cinnamon in a bowl. Pour in melted coconut oil and stir until crumbly.
- Pour the cake batter into the greased pan and spread evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10-15 minutes before slicing and serving.
Notes
For extra sweetness, drizzle with a simple maple glaze made of ½ cup powdered sugar, 1 tablespoon maple syrup, and 1-2 teaspoons non-dairy milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg