Vegan Pumpkin Coffee Cake
Vegan Pumpkin Coffee Cake- soft, delicious and with the spiced flavors of fall. Topped with a sweet, streusel crumb.
Now is the time for all things pumpkin! Pumpkin puree is a versatile ingredient that can be used in everything from chili to cookies. This vegan pumpkin coffee cake comes together in minutes and it’s basically foolproof. Pumpkin takes the place of eggs to act as a binder. The coffee cake is lightly sweetened with brown sugar and maple syrup. The coffee cake is so good, you would never guess it’s vegan!
Vegan Pumpkin Coffee Cake
Preheat the oven to 350 degrees. Lightly grease a 9-inch round or square cooking dish.
To make the crumb topping- in a small bowl, whisk the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a fork. Mix to create clumps. Put aside.
To make the cake- whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves together in a large bowl.
In a medium bowl, whisk the pumpkin, non-dairy milk, brown sugar, oil, and maple syrup together until combined. Add the wet ingredients to the dry. Stir until just combined. Be careful not to over-mix.
Note: the batter will be very thick.
Scoop the batter into the baking dish and spread it out so it is even. Sprinkle the crumb topping onto of the cake and gently press it down into the batter.
Bake the cake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool and enjoy!
Vegan Pumpkin Coffee Cake
Ingredients
- For the crumb topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup vegan butter
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup coconut oil (melted)
- 1/4 cup pure maple syrup
- 1/4 cup non-dairy milk
Instructions
- Preheat oven to 350 degrees. Grease a 9 inch round or square baking dish.
- For the crumb- In a small bowl, whisk together the flour, sugar and cinnamon. Using a fork, cut the butter into the mixture. Mix to create clumps.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves and sugar. In a smaller bowl, mix together the pumpkin puree, coconut oil, maple syrup and non-dairy milk. Add the wet ingredients to the dry. Stir until just combined. Be careful not to over-mix. The batter will be very thick.
- Scoop the batter into the baking dish. Spread so it is even. Sprinkle the crumb on top of the cake and gently push down into the batter. Cook for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool.
Looking for more easy Vegan desserts?
