Pumpkin Chocolate Chip Coffee Cake
This coffee cake combines autumn pumpkin goodness with indulgent chocolate chips. It’s a cozy, comforting treat for any season.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup vegetable oil or coconut oil
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup almond milk or any plant-based milk
- 1 cup chocolate chips
- For the Streusel Optional:
- 1/2 cup flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup vegan butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together brown sugar, oil, pumpkin puree, almond milk, and vanilla.
- Slowly fold in dry ingredients until smooth.
- Stir in chocolate chips.
- For the streusel, mix sugar, flour, cinnamon, and vegan butter. Crumble over the batter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Values (Per Serving):
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving):
- Vitamin A: 25%
- Iron: 6%
- Calcium: 4%
- Vitamin C: 4%
- Magnesium: 5%
Additional Notes/Tips to Enhance the Flavor
- Add chopped walnuts or pecans to the batter for extra crunch.
- Drizzle with a bit of maple syrup or vegan glaze for added sweetness.
- Store in an airtight container for up to 3 days.
- Freeze individual slices for a quick, on-the-go snack.
- Pair it with your favorite hot beverage for the perfect fall treat.