Vegan Pumpkin Coffee Cake with Pecan Crumb
User Reviews
5
Vegan Pumpkin Coffee Cake with Pecan Crumb
Description
The Vegan Pumpkin Coffee Cake recipe uses pure pumpkin to create moistness and flavor alongside a mixture of flours and spices such as cinnamon, ginger, nutmeg, and clove. The batter is mixed just until combined to keep the crumb tender, then topped with a pecan-rich streusel made from flour, sugars, cinnamon, salt, and refined coconut oil. Baking at moderate heat for 40 to 45 minutes ensures a fully cooked center with a golden streusel crust.
The streusel provides a contrasting texture of crispness against the soft, spiced pumpkin base. Variations include swapping pumpkin for other pureed squashes like butternut or sweet potato, adjusting sweetness by increasing powdered sugar, or making muffins for portion control and convenience.
The pumpkin puree can be made by roasting and pureeing your own pumpkin, which lends freshness and control over texture. The cake serves well as a snack or breakfast item paired with coffee or tea. Leftovers keep well, making it suitable for make-ahead occasions.
For gluten-free versions, use alternative gluten-free flours. The recipe also suggests optional drizzle of sugar icing for added sweetness and enjoyment. Muffin baking requires shorter time, around 25-30 minutes, which keeps them moist and tender.
Ingredients
Dry:
- 1 1/2 cups flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)
- ½ cup powdered sugar Use 2 tbsp more for sweeter, vegan
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ teaspoon salt
- 2 to 4 tsp pumpkin pie spice ( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
- 3 to 4 tbsp walnuts chopped, or pecans
Wet:
- 1 cup pumpkin not pumpkin pie mix, pureed
- ½ cup non-dairy milk almond or soy or lite coconut
- 3 to 4 Tbsp neutral cooking oil generic cooking oil
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Streusel:
- 6 tablespoons flour
- 1/3 cup coconut sugar
- 1 tbsp granulated sugar , optional
- 1/2 cup pecans chopped
- 1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
- 1/3 tsp salt
- 2.5 tbsp refined coconut oil
Instructions
- Preheat oven to 350 degrees F. Line a brownie pan with parchment. In a bowl, add all the dry ingredients and whisk well.
- Add the wet ingredients to the bowl and mix to just about combine. Let it sit for 2 minutes, then mix again to ensure there are no dry flour streaks. Pour the thick batter into the brownie pan. Even it out using a spatula.
- Make the Streusel by mixing everything in a bowl with your fingers or a spoon until crumbly, Add a tsp or so more oil if needed.
- Sprinkle all over the cake and evenly spread. Bake the cake for 40 to 45 minutes. Test with a toothpick from the center.
- Cool completely before slicing. Serve with turmeric pumpkin spice latte.. For a decadent dessert, add a light drizzle of plain sugar icing.
Notes
- Puree your own pumpkin by roasting and blending fresh pumpkin for fresher flavor.
- To make muffins, fill liners two-thirds full, add crumb topping, and bake 25-30 minutes.
- Adapt to gluten-free by substituting suitable gluten-free flour blends.
- Adjust sweetness by adding more powdered sugar or topping with a light sugar glaze as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Sodium | 218mg | 9% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 4235IU | 85% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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