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Vegan Pumpkin Coffee Cake

Pumpkin Coffee Cake
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Indulge in the warm, comforting flavors of this Vegan Pumpkin Coffee Cake, the perfect treat for autumn. Featuring a delightful combination of rich pumpkin and warming spices, this cake is not only moist but also boasts a unique crunchy streusel topping that adds an irresistible texture. Whether you’re hosting a cozy brunch or enjoying a quiet evening at home with a cup of coffee or tea, this cake is sure to impress your family and friends. Easy to make with simple ingredients, it’s versatile enough to be served for breakfast, as a snack, or as a dessert. Plus, it stores well, making it an ideal make-ahead option for busy days.

Ingredients

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  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 cup granulated sugar
  • 1 cup pumpkin pureé
  • 1/2 cup neutral flavored oil (e.g., avocado oil)
  • 1 cup unsweetened soy milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup vegan butter, melted
  • 1/2 cup all purpose flour
  • 1 1/2 cups brown sugar, packed
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
  2. In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
  3. In another bowl, combine pumpkin puree, oil, soy milk, and vanilla.
  4. Pour the wet ingredients into the dry ones and mix until just combined.
  5. Pour the batter into the prepared pan.
  6. For the streusel topping: mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over the batter.
  7. Bake for 40–45 minutes or until a toothpick comes out clean.
  8. (Optional) For glaze: mix powdered sugar with soy milk and vanilla; drizzle over cooled cake.

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Find it online: https://tastebykylie.com/pumpkin-coffee-cake/

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