Vegan Pumpkin Coffee Cake
This vegan pumpkin coffee cake is the ultimate fall treat, combining warm spices, a soft and moist crumb, and a buttery streusel topping.
Ingredients
- ⅓ cup plant-based milk such as almond or oat milk
- 1 teaspoon apple cider vinegar
- ⅓ cup packed brown sugar
- ⅓ cup neutral oil like canola or vegetable oil
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ¼ cup packed brown sugar
- 3 tablespoons cold plant-based butter
Instructions
Preheat your oven and prepare the pan
- Set your oven to 350°F. Line an 8×8 baking pan with parchment paper, letting some hang over the edges for easy removal later. Set the pan aside.
Make the wet mixture
- In a large bowl, combine the plant-based milk and apple cider vinegar. Whisk until the mixture thickens slightly—this is your vegan “buttermilk.” Add the brown sugar, oil, pumpkin puree, and vanilla extract. Whisk until smooth and fully combined.
Prepare the dry ingredients
- In a medium bowl, stir together the flour, baking soda, baking powder, pumpkin spice, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can affect the cake’s texture.
Make the streusel topping
- In a small bowl, combine the flour and brown sugar for the streusel. Cut the cold plant-based butter into the mixture using a fork or your fingers until it forms coarse crumbs. Set aside.
Assemble and bake
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the streusel topping over the batter. Bake for 30 to 35 minutes, or until a knife inserted into the center comes out clean.
Cool and serve
- Remove the coffee cake from the oven and let it cool in the pan for about 20 minutes. Then, lift it out using the parchment paper and transfer it to a cooling rack. Enjoy warm or at room temperature with your favorite fall beverage!
Notes
Simply Nourished Life’s Baking Tips
We want you to feel confident recreating this recipe at home. Here are some tips for perfect results:- Make sure your pumpkin puree is unsweetened and not pumpkin pie filling, which contains added sugar and spices.
- Don’t overmix the batter—stop as soon as the dry ingredients are incorporated to keep the texture light and tender.
- For the streusel topping, work quickly to keep the plant-based butter cold. This helps create that crumbly, buttery texture we all love.
- If you don’t have pumpkin spice on hand, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
Variations, Leftovers & Storage
This recipe is versatile and easy to customize. Here are some ideas to make it your own:- Add chopped nuts like pecans or walnuts to the streusel topping for extra crunch.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Warm slices in the microwave for a few seconds for that fresh-out-of-the-oven feel.
- Freeze individual portions for up to 3 months. Thaw in the fridge overnight and reheat gently before serving.
Nutrition Facts (Per Serving)
- Calories: 220
- Protein: 3g
- Fat: 8g
- Carbs: 34g
- Fiber: 2g
- Sugar: 15g