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5.0 from 105 votes

Vegan Pumpkin Coffee Cake with Pecan Crumb

Vegan Pumpkin Coffee Cake with Pecan Crumb. Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Vegan Soy-free Recipe. Makes 1 9 by 9 or 8 by 8 inch brownie pan

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 9
Calories: 304 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

Dry:
  • 1 1/2 cups flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)
  • ½ cup powdered vegan sugar (Use 2 tbsp more for sweeter)
  • 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 chopped walnuts or pecans
Wet:
  • 1 cup pureed pumpkin ,not pumpkin pie mix
  • ½ cup non dairy milk (almond or soy or lite coconut)
  • 3 to 4 Tbsp 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 Chopped Pecans
  • 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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a brownie pan with parchment. In a bowl, add all the dry ingredients and whisk well.
  2. 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.
  3. 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.
  4. Sprinkle all over the cake and evenly spread. Bake the cake for 40 to 45 minutes. Test with a toothpick from the center.
  5. Cool completely before slicing. Serve with turmeric pumpkin spice latte.. For a decadent dessert, add a light drizzle of plain sugar icing.

Notes

  • Use other squash purees like butternut or use sweet potato puree for variation. 
  • To Bake into muffins, Spoon batter upto 2/3 of the muffin liner, add generous crumb on top and bake for 25 to 30 minutes. 
  •  
  • To Make this gluten-free: Make this GF Sweet Potato Crumb Cake with Pumpkin
  •  
  • To make your own Pumpkin puree: Slice a pumpkin in half. Remove the seeds. Place cut side down and bake for 45 minutes or longer until tender. Cool, remove the flesh and puree. Freeze in airtight ziplock.
  •  
  • To make powdered sugar: Blend granulated or other sugar in a blender until fine and use. 
  • Nutrition is 1 of 4 Serves

Nutrition Information

Calories 304kcal (15%) Carbohydrates 41g (14%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 4g (20%) Sodium 218mg (9%) Potassium 230mg (7%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 4235IU (85%) Vitamin C 1.3mg (1%) Calcium 81mg (8%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 304

% 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.