Vegan Pumpkin Coffee Cake
A soft, spiced vegan pumpkin coffee cake topped with a cinnamon streusel. Ideal for fall mornings or afternoon indulgence.
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
- For the Streusel:
- 1/2 cup sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/4 cup plant-based butter
Instructions
- Preheat oven to 350°F (175°C). Grease a cake pan.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix brown sugar, oil, pumpkin puree, almond milk, and vanilla.
- Gradually add dry ingredients to the wet mix, stirring until smooth.
- Combine streusel ingredients in a bowl. Mix until crumbly.
- Pour batter into the pan and sprinkle streusel on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a rack.
Notes
Nutritional Values (Per Serving):
- Calories: 250
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving):
- Vitamin A: 20%
- Iron: 4%
- Calcium: 2%
- Vitamin C: 5%
- Magnesium: 3%
Additional Notes/Tips to Enhance the Flavor
- Add walnuts or pecans to the streusel for added texture.
- For extra sweetness, drizzle with maple syrup or vegan glaze.
- Serve warm with a dollop of coconut whipped cream.
- Store in an airtight container for up to 3 days.
- Freeze individual slices for a grab-and-go snack later.