Vegan Pumpkin Coffee Cake
A warmly spiced vegan pumpkin coffee cake with a moist texture and buttery crumble topping, perfect for autumn mornings or cozy evenings.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Granulated sugar: ¾ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Ground cinnamon: 1 teaspoon.
- Ground nutmeg: ½ teaspoon.
- Pumpkin puree: 1 cup not pie filling.
- Almond milk: ½ cup.
- Vegetable oil: ¼ cup.
- Vanilla extract: 2 teaspoons.
- Apple cider vinegar: 1 tablespoon.
For the Crumble Topping
- Brown sugar: ½ cup.
- All-purpose flour: ⅓ cup.
- Ground cinnamon: 1 teaspoon.
- Vegan butter: ¼ cup softened.
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C) and grease the baking dish.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
- Mix pumpkin puree, almond milk, oil, vanilla, and vinegar in another bowl until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until well combined.
Make the Crumble Topping
- Combine brown sugar, flour, cinnamon, and vegan butter in a bowl. Mix until crumbly.
Assemble and Bake
- Pour the pumpkin batter into the prepared baking dish and smooth it out.
- Evenly sprinkle the crumble topping over the batter.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 90%
- Iron: 8%
- Calcium: 7%
- Potassium: 6%
- Magnesium: 5%
Additional Notes and Tips
- Use canned coconut milk for a richer texture instead of almond milk.
- Sprinkle chopped pecans on top of the crumble for added crunch.
- Add a pinch of ground ginger or cloves for more depth.
- Store in an airtight container to retain moisture for up to three days.