Description
Indulge in the flavors of fall with this delightful Vegan Pumpkin Coffee Cake. Perfectly spiced with pumpkin pie spice and cinnamon, this cake features a moist texture and a crunchy streusel topping that will elevate any gathering or cozy evening at home. Pair it with your favorite coffee or tea for a comforting treat that encapsulates the essence of autumn. Whether enjoyed as a breakfast item, snack, or dessert, this cake is versatile and easy to make—perfect for bakers of all skill levels!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1½ tablespoons pumpkin pie spice
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup neutral oil (like avocado oil)
- 1 cup unsweetened soy milk
- 2 teaspoons pure vanilla extract
- ½ cup vegan butter (melted)
- 1½ cups brown sugar (packed)
- 1 tablespoon ground cinnamon
- Powdered sugar for optional glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In one bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
- In another bowl, mix pumpkin puree, oil, soy milk, and vanilla until smooth.
- Combine wet and dry ingredients gently until just mixed.
- Pour batter into the prepared pan and prepare the streusel topping by mixing melted vegan butter, additional flour, brown sugar, cinnamon, and more pumpkin pie spice until crumbly.
- Sprinkle the streusel over the batter and bake for 40–45 minutes until a toothpick comes out clean.
- For an optional glaze, mix powdered sugar with soy milk and vanilla; drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 232
- Sugar: 14g
- Sodium: 181mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg