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close up on a square slice of orange pumpkin coffee cake on a white plate.
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4.91 stars (20 ratings)

Pumpkin Coffee Cake

This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It's perfectly spiced, full of pumpkin flavor and the crunchy sweet topping is to die for. Enjoy with a cup of hot coffee or tea.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Servings: 16 servings
Calories: 375kcal
Author: Nora Taylor

Ingredients

Dry ingredients

Wet ingredients

  • 1 cup pumpkin pureé
  • 1/2 cup neutral flavored oil *I used avocado oil
  • 1 cup unsweetened soy milk
  • 2 teaspoons pure vanilla extract

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 pumkin pie spice

Optional glaze

Instructions

  • Preheat the oven to 350 degrees F and lightly grease a 9x13 inch cake pan.
  • Dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and sugar until well combined.
  • Wet ingredients: In a medium bowl, whisk together the pumpkin puree, oil, milk and vanilla until well combined.
  • Add the wet ingredients to the dry bowl and stir with a large spoon until just combined. Be careful not to over mix, or the cake will be dense.
  • Pour the cake batter into the prepared pan. Set aside while you make the streusel.
  • Streusel: In a medium bowl, mix together the melted vegan butter, flour, brown sugar, cinnamon and pumpkin pie spice with a fork until well combined. Use your hands if needed; it will be crumbly.
  • Sprinkle the streusel topping all over the cake batter, place in the oven and bake for 40-45 minutes, or until a toothpick comes out clean in the middle.
  • If using optional glaze: Stir all ingredients together in a small bowl, and drizzle glaze over cooled coffee cake. Serve with a cup of coffee and enjoy.
  • Storage: The coffee cake can be store at room temperature, covered well, for about 2 days. Keep it in the refrigerator for up to 5 days. It can also be frozen if needed, but it's best served the same day.

Notes

  1. Gluten free - Substitute a quality all purpose gluten free flour, such as King Arthur or Bob's Red Mill brand.
  2. May substitute another milk for the soy milk, if desired.

Nutrition

Serving: 1of 16 servings | Calories: 375kcal | Carbohydrates: 64g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 133mg | Potassium: 194mg | Fiber: 2g | Sugar: 41g | Vitamin A: 2691IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg