Vegan Pumpkin Coffee Cake

Ingredients

• 3 cup all-purpose flour (for the cake)
• 1 tbsp baking powder
• 0.5 tsp salt
• 1.5 tbsp pumpkin pie spice (for the cake)
• 1 cup granulated sugar
• 1 cup pumpkin purée
• 0.5 cup neutral-flavored oil (Avocado oil was used)
• 1 cup unsweetened soy milk
• 2 tsp pure vanilla extract (for the cake)
• 0.5 cup vegan butter (melted; for the streusel)
• 0.5 cup all-purpose flour (for the streusel)
• 1.5 cup brown sugar (packed)
• 1 tbsp ground cinnamon (for the streusel)
• 1 tsp pumpkin pie spice (for the streusel)
• 1 cup powdered sugar (optional, for the glaze)
• 2 tbsp unsweetened soy milk (optional, for the glaze)
• 0.5 tsp pure vanilla extract (optional, for the glaze)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch cake pan.

2. 2

   In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and granulated sugar until evenly combined.

3. 3

   In a medium bowl, whisk together the pumpkin purée, oil, soy milk, and vanilla extract until smooth and well combined.

4. 4

   Pour the wet mixture into the bowl of dry ingredients. Stir with a large spoon just until combined; do not overmix, or the cake may become dense.

5. 5

   Pour the batter into the prepared cake pan. Set it aside while you make the streusel.

6. 6

   In a medium bowl, combine the melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice. Mix with a fork until crumbly, using your hands if needed.

7. 7

   Sprinkle the streusel evenly over the cake batter.

8. 8

   Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

9. 9

   If making the optional glaze, stir the powdered sugar, soy milk, and vanilla together in a small bowl.

10. 10

    Let the coffee cake cool, then drizzle the glaze over it. Serve with coffee or tea.

Notes

The coffee cake can be stored covered at room temperature for about 2 days or refrigerated for up to 5 days. It can also be frozen; for serving, thaw at room temperature for a few hours. The source notes it is best served the same day. Suggested variations include using an all-purpose gluten-free flour blend, adding nuts, shredded coconut, or chocolate chips, or topping with maple syrup or caramel sauce instead of glaze.

Nutrition per serving

• dessert
• vegan
• dairy-free
• egg-free
• fall
• holiday
• baked
• coffee cake