Pumpkin Coffee Cake

This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It’s a delightful treat that’s perfect for breakfast, dessert, or any cozy gathering. With its warm spices and rich pumpkin flavor, this cake will quickly become a favorite. The crunchy sweet topping adds an irresistible texture that pairs beautifully with coffee or tea. Whether you’re celebrating a special occasion or simply enjoying a quiet afternoon, this cake is sure to impress.

Why You’ll Love This Recipe

• Easy to Make: This recipe is straightforward and requires minimal effort, perfect for bakers of all levels.
• Rich Flavor: The combination of pumpkin and spices creates a warm, comforting taste that embodies fall.
• Vegan-Friendly: Made without dairy or eggs, this cake is suitable for vegan diets while still being delicious.
• Perfect for Any Occasion: Whether it’s a holiday gathering or a casual brunch, this cake fits right in.
• Deliciously Versatile: Enjoy it plain or with an optional glaze for a sweet finishing touch.

Tools and Preparation

Gathering the right tools is essential for making your Vegan Pumpkin Coffee Cake successfully. Here’s what you’ll need to create this delightful treat.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• 9×13 inch cake pan
• Fork

Importance of Each Tool

• Mixing bowls: Necessary for combining dry and wet ingredients separately to ensure even mixing.
• Whisk: Helps incorporate air into your batter, leading to a lighter texture.
• Rubber spatula: Perfect for scraping the sides of bowls and folding the batter without overmixing.

Ingredients

For the Cake

• 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 (I used avocado oil)
• 1 cup unsweetened soy milk
• 2 teaspoons pure vanilla extract

For the Streusel Topping

• 1/2 cup vegan butter, melted
• 1/2 cup all purpose flour
• 1 1/2 cups brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice

For the Optional Glaze

• 1 cup powdered sugar
• 2 tablespoons unsweetened soy milk
• 1/2 teaspoon pure vanilla extract

How to Make Pumpkin Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F and lightly grease your 9×13 inch cake pan.

Step 2: Mix Dry Ingredients

In a large mixing bowl:
Whisk together the flour, baking powder, salt, pumpkin pie spice, and granulated sugar until well combined.

Step 3: Combine Wet Ingredients

In a medium bowl:
Whisk together the pumpkin puree, oil, soy milk, and vanilla until smooth.

Step 4: Combine Wet and Dry Mixtures

Add the wet ingredients to the dry ingredient bowl:
Stir with a large spoon until just combined. Be careful not to overmix; this will keep your cake light.

Step 5: Prepare the Batter

Pour the cake batter into your prepared pan:
Set aside while you make the streusel topping.

Step 6: Make the Streusel Topping

In a medium bowl:
Mix together the melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice using a fork until crumbly. Use your hands if necessary.

Step 7: Add Streusel Topping and Bake

Sprinkle the streusel evenly over the cake batter:
Place in the oven and bake for 40-45 minutes or until a toothpick inserted comes out clean in the middle.

Step 8: Add Optional Glaze (If Desired)

If you choose to use glaze:
Stir all glaze ingredients together in a small bowl. Drizzle over cooled coffee cake before serving.

Step 9: Storage Tips

Store leftover coffee cake at room temperature covered well for about two days. It can also be kept in the refrigerator for up to five days or frozen if needed—but it’s best enjoyed fresh!

How to Serve Pumpkin Coffee Cake

Pumpkin Coffee Cake is a delightful treat that pairs well with various beverages and snacks. Whether it’s for breakfast, an afternoon snack, or dessert, there are many ways to enjoy this delicious cake.

With Coffee

• Pairing with a hot cup of coffee enhances the warm flavors of the cake. The richness of coffee complements the spices perfectly.

With Tea

• A soothing herbal or spiced tea can bring out the pumpkin flavor. Enjoy it on a cozy afternoon for a relaxing treat.

Topped with Vegan Whipped Cream

• Adding a dollop of vegan whipped cream provides a creamy texture that balances the cake’s sweetness.

With Fresh Fruit

• Slices of fresh apples or pears add a refreshing crunch and contrast to the rich coffee cake.

Drizzled with Maple Syrup

• A light drizzle of pure maple syrup adds extra sweetness and a hint of caramel flavor that works beautifully with pumpkin.

How to Perfect Pumpkin Coffee Cake

To achieve the best results with your Pumpkin Coffee Cake, consider these helpful tips for perfecting your baking technique.

• Use Fresh Ingredients: Ensure your baking powder and spices are fresh for optimal rise and flavor.
• Avoid Overmixing: Stir the batter until just combined to keep the cake light and fluffy. Overmixing can lead to a dense texture.
• Test for Doneness: Insert a toothpick into the center; it should come out clean when the cake is done baking.
• Cool Before Serving: Allow the cake to cool completely before adding glaze or serving to ensure better texture and flavor absorption.

Best Side Dishes for Pumpkin Coffee Cake

Pumpkin Coffee Cake can be paired with various side dishes to create a more complete meal or snack experience. Here are some great options:

1. Vegan Yogurt: A scoop of dairy-free yogurt adds creaminess and tang, making it a nutritious complement.
2. Granola: Crunchy granola can provide texture contrast while also adding fiber and healthy fats.
3. Fruit Salad: A mix of seasonal fruits brightens up your plate and balances out the sweetness of the cake.
4. Chia Pudding: This chia seed-based pudding offers healthy omega-3s and makes for an excellent pairing with coffee cake.
5. Nuts: A handful of mixed nuts provides protein and crunch, enhancing the overall snacking experience.
6. Smoothie: A fruit smoothie delivers hydration and nutrients, creating a refreshing balance alongside your coffee cake.

Common Mistakes to Avoid

When making Pumpkin Coffee Cake, avoiding common mistakes can elevate your baking experience and ensure the best results.

• Not measuring ingredients accurately: Using too much or too little of an ingredient can alter the cake’s texture. Use a kitchen scale or measuring cups for precision.
• Overmixing the batter: This can lead to a dense cake. Mix until just combined to keep it light and fluffy.
• Skipping the streusel topping: The topping adds a delightful crunch. Don’t skip it; make sure to prepare and sprinkle it generously over the batter.
• Not preheating the oven: Baking in an unheated oven can affect rising. Always preheat your oven to 350 degrees F before starting.
• Using expired baking powder: Old baking powder won’t help your cake rise. Check the expiration date and use fresh baking powder for best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Ensure it is completely cooled before sealing to avoid moisture buildup.

Freezing Pumpkin Coffee Cake

• Wrap slices tightly in plastic wrap, then place in a freezer-safe bag for up to 3 months.
• Label with the date for easy future reference.

Reheating Pumpkin Coffee Cake

• Oven: Preheat to 350 degrees F, cover with foil, and heat for 10-15 minutes until warm.
• Microwave: Heat individual slices on medium power for about 20-30 seconds.
• Stovetop: Place a slice in a skillet over low heat, cover, and warm for 5-7 minutes.

Frequently Asked Questions

If you have questions about this delicious Pumpkin Coffee Cake, we’ve got you covered!

Can I make Pumpkin Coffee Cake gluten-free?

Yes! Substitute all-purpose flour with gluten-free flour blends designed for baking.

How do I add more pumpkin flavor?

You can increase the amount of pumpkin puree slightly or add some pumpkin extract for an extra boost.

Is Pumpkin Coffee Cake suitable for breakfast?

Absolutely! It’s a delightful treat that pairs wonderfully with coffee or tea, making it perfect for breakfast or brunch.

What should I serve with Pumpkin Coffee Cake?

This cake is fantastic on its own but also pairs well with whipped coconut cream or vanilla ice cream for dessert.

Final Thoughts

This Vegan Pumpkin Coffee Cake is not only a comforting fall dessert but also versatile enough for any occasion. Feel free to customize it by adding nuts or chocolate chips. We encourage you to try this cozy recipe and share it with family and friends!

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Vegan Pumpkin Coffee Cake

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Indulge in the warmth of fall with this Vegan Pumpkin Coffee Cake! This delightful dessert is perfect for any occasion, from cozy breakfasts to festive gatherings. Infused with warm spices and rich pumpkin flavor, every slice is topped with a crunchy streusel that perfectly complements a cup of coffee or tea. Simple to prepare and entirely vegan, this cake is destined to become a loved staple in your kitchen. With its moist texture and comforting taste, it’s an irresistible treat that will impress family and friends alike.

• Total Time: 1 hour
• Yield: Serves 12 1x

Ingredients

Scale 1x2x3x

• 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 (I used avocado oil)
• 1 cup unsweetened soy milk
• 2 teaspoons pure vanilla extract
• 1/2 cup vegan butter, melted
• 1/2 cup all purpose flour (for streusel)
• 1 1/2 cups brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice (for streusel)
• 1 cup powdered sugar (for optional glaze)
• 2 tablespoons unsweetened soy milk (for optional glaze)
• 1/2 teaspoon pure vanilla extract (for optional glaze)

Instructions

1. Preheat your oven to 350 degrees F and grease a 9×13 inch cake pan.
2. In a mixing bowl, whisk together flour, baking powder, pumpkin pie spice, salt, and sugar.
3. In another bowl, combine pumpkin puree, oil, soy milk, and vanilla until smooth.
4. Gently mix wet ingredients into dry ingredients until just combined.
5. Pour batter into the prepared pan and set aside.
6. For the streusel topping, mix melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly.
7. Sprinkle streusel over the batter and bake for 40-45 minutes or until a toothpick comes out clean.
8. Cool before adding an optional glaze of powdered sugar mixed with soy milk.

• Author: Stephanie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 275
• Sugar: 18g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Feel free to add nuts or chocolate chips for extra flavor. For a gluten-free version, substitute all-purpose flour with a gluten-free blend.