Vegan Pumpkin Coffee Cake
User Reviews
5
Vegan Pumpkin Coffee Cake
Description
The cake combines flour, cinnamon, pumpkin spice, baking powder, baking soda, fine sea salt, pumpkin puree, sugar, maple syrup, neutral oil, non-dairy milk, vanilla extract, and apple cider vinegar. These ingredients create a batter that, when baked, produces a moist and tender crumb infused with autumnal spices.
A cinnamon almond flour streusel topping adds texture and additional warmth to the cake's surface, while an optional vanilla icing made from powdered sugar, non-dairy milk, and vanilla extract provides sweetness and a smooth finish.
This coffee cake is ideal for cooler months when pumpkin and spice flavors are desired. It is suitable for those following a vegan diet and pairs well with coffee or tea. The recipe includes notes on substituting homemade pumpkin puree and outlines proper storage methods to maintain freshness, including refrigeration and freezing guides.
Ingredients
For the cake:
- 1 ¾ cups all-purpose flour regular or gluten-free
- 2 teaspoons cinnamon
- 1 ½ teaspoons pumpkin spice see Note 1 for alternative
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt fine sea salt
- 1 cup pumpkin for homemade see Note 2, canned
- ½ cup sugar
- ⅓ cup maple syrup
- ¼ cup neutral oil or applesauce for oil-free
- ¼ cup non-dairy milk I used plain unsweetened soy milk
- 1 ½ teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
For streusel topping:
- ⅓ cup almond flour
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon
- 1 Tablespoon water
For the icing:
- ½ cup powdered sugar
- 1 Tablespoon non-dairy milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 360°F (182°C) and line an 8-inch square metal baking pan with parchment paper.
- In a large mixing bowl whisk together the dry cake ingredients (flour, spices, baking powder and soda, salt). In a separate bowl, combine the wet ingredients (pumpkin, sugar, maple syrup, oil, milk, vanilla, and vinegar). Don't combine dry and wet just yet.
- To make the streusel topping, in a small bowl stir together the almond flour, brown sugar, and cinnamon. Add the tablespoon of water and stir with a fork until the mixture looks clumpy and is uniformly moist.
- To make the batter, pour wet ingredients into dry, and stir until there is no visible dry flour. Transfer the batter to the prepared pan and smooth the top. Sprinkle the streusel mixture on top, and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean or if the center lightly bounces back when pressed.
- Let the coffee cake cool in the pan for 15 minutes, then lift out onto a metal rack to cool completely. To make the icing, stir the ingredients together in a bowl, adding another teaspoon of milk if needed. Drizzle on individual slices of coffee cake just before serving.
Notes
- Use a homemade pumpkin puree strained to remove excess liquid for best texture or canned pumpkin as a convenient alternative.
- If pumpkin spice blend is unavailable, substitute with cinnamon, ground ginger, nutmeg, and cloves mixed in the indicated ratios.
- Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Wrap tightly to freeze for up to 2 months without loss of flavor or texture.
- Serve at room temperature or slightly warmed to enjoy optimal flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 98g | |
| Calories | 280kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Cholesterol | 0mg | 0% |
| Sodium | 222mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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