Pumpkin Spice Coffee Cake
A warm, spiced vegan coffee cake with a pumpkin twist. Perfect for pairing with a steaming cup of coffee.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup pumpkin puree
- ¾ cup almond milk
- 1/3 cup maple syrup
- ¼ cup vegetable oil
- 1 tsp vanilla extract
For the topping:
- ¼ cup brown sugar
- 2 tbsp melted coconut oil
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a mixing bowl, whisk together flour, baking powder, spices, and salt.
- In another bowl, combine pumpkin puree, almond milk, maple syrup, oil, and vanilla.
- Add the wet ingredients to the dry and stir until just combined.
- Pour the batter into the prepared pan.
- In a small bowl, mix the brown sugar, melted coconut oil, and cinnamon for the topping.
- Sprinkle the topping evenly over the cake batter.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Let the cake cool before serving (if you can wait that long).
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Iron: 6%
- Calcium: 4%
- Magnesium: 5%
- Vitamin C: 2%
Flavor-Enhancing Tips
- Add a sprinkle of chopped pecans to the topping for some crunch.
- For an extra decadent touch, drizzle with a simple glaze made from powdered sugar and almond milk.
- Serve with a dollop of vegan whipped cream or coconut yogurt for an indulgent treat.