This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It’s perfectly spiced and packed with pumpkin flavor, making it a delightful treat for any occasion. Whether you’re hosting a brunch, celebrating a holiday, or simply enjoying a cozy evening at home, this cake pairs beautifully with your favorite cup of coffee or tea. The crunchy sweet topping elevates the flavors, making it a standout choice for anyone craving something warm and comforting.
Why You’ll Love This Recipe
- Simple Ingredients: Most ingredients are pantry staples, making this recipe easy to whip up anytime.
- Rich Flavor: The combination of pumpkin and warm spices creates a deliciously festive taste.
- Versatile Serving Options: Perfect for breakfast, dessert, or even an afternoon snack.
- Vegan-Friendly: This recipe caters to those following a plant-based diet without sacrificing flavor.
- Make-Ahead Friendly: It stores well and can even be frozen for later enjoyment.
Tools and Preparation
Before diving into the baking process, gather your tools for a smooth experience.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- 9×13 inch cake pan
- Fork or pastry cutter
Importance of Each Tool
- Mixing bowls: Essential for combining dry and wet ingredients effectively.
- Whisk: Helps incorporate air into your batter for a lighter texture.
- 9×13 inch cake pan: Ideal size for baking this coffee cake evenly.
Ingredients
For this incredible Vegan Pumpkin Coffee Cake, you will need:
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 the oven to 350 degrees F. Lightly grease a 9×13 inch cake pan to prevent sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together:
1. 3 cups all purpose flour
2. 1 tablespoon baking powder
3. 1/2 teaspoon salt
4. 1 1/2 tablespoons pumpkin pie spice
5. 1 cup granulated sugar
Make sure these ingredients are well combined.
Step 3: Mix Wet Ingredients
In another bowl, whisk together:
1. 1 cup pumpkin pureé
2. 1/2 cup neutral flavored oil (avocado oil works great)
3. 1 cup unsweetened soy milk
4. 2 teaspoons pure vanilla extract
Ensure these wet ingredients are thoroughly mixed.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry mixture and stir gently using a large spoon until just combined. Be careful not to overmix; this will keep your cake light and fluffy.
Step 5: Prepare the Streusel Topping
In a medium bowl, combine:
– 1/2 cup melted vegan butter
– 1/2 cup all purpose flour
– 1 1/2 cups brown sugar (packed)
– 1 tablespoon ground cinnamon
– 1 teaspoon pumpkin pie spice
Use a fork or your hands to mix until crumbly.
Step 6: Assemble and Bake
Pour the cake batter into the prepared pan and spread it evenly. Sprinkle the streusel topping generously over the batter. Bake in your preheated oven for about 40–45 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Add Optional Glaze
If desired, prepare the glaze by mixing:
– 1 cup powdered sugar
– 2 tablespoons unsweetened soy milk
– 1/2 teaspoon pure vanilla extract
Drizzle over cooled coffee cake before serving.
Step 8: Serve and Store
Let cool before slicing. Enjoy with coffee or tea! Store any leftovers at room temperature for about two days or in the refrigerator for up to five days. You can freeze it too but it’s best enjoyed fresh!
How to Serve Pumpkin Coffee Cake
Pumpkin Coffee Cake is a versatile dessert that pairs wonderfully with various beverages and snacks. Here are some delightful serving suggestions to enhance your experience.
With Coffee
- Enjoying a slice of Pumpkin Coffee Cake alongside a hot cup of coffee creates a perfect morning or afternoon treat. The rich flavors complement each other beautifully.
With Tea
- Pair your cake with a soothing herbal or chai tea. The spices in the cake blend seamlessly with the aromatic notes of tea.
Topped with Whipped Coconut Cream
- Add a dollop of whipped coconut cream on top for extra creaminess. This vegan option elevates the dessert while keeping it light.
With Fresh Fruit
- Serve slices with fresh fruit like apple or pear slices. This adds a refreshing contrast to the sweetness of the cake.
As a Breakfast Treat
- Enjoy Pumpkin Coffee Cake as part of your breakfast spread. Its hearty texture and flavors make it an excellent start to your day.
How to Perfect Pumpkin Coffee Cake
To achieve the best results when making your Pumpkin Coffee Cake, consider these helpful tips.
- Use Fresh Ingredients: Always use fresh pumpkin puree and high-quality spices for maximum flavor.
- Avoid Overmixing: Gently fold the wet ingredients into the dry mix to prevent a dense cake texture.
- Check for Doneness: Use a toothpick test; if it comes out clean, your cake is ready!
- Cool Before Glazing: Allow the cake to cool completely before adding any glaze to ensure it sets nicely.
- Store Properly: Keep leftovers covered at room temperature or refrigerated for optimal freshness.
Best Side Dishes for Pumpkin Coffee Cake
Serving side dishes alongside your Pumpkin Coffee Cake can create a delightful and satisfying meal. Here are some tasty options:
- Fruit Salad: A colorful mix of seasonal fruits adds freshness and balances the sweetness of the cake.
- Yogurt Parfait: Layer dairy-free yogurt with granola and berries for added texture and nutrition.
- Granola Bars: Homemade granola bars provide an easy, crunchy accompaniment that complements the cake’s softness.
- Nut Butter Spread: Offer almond or cashew butter as a spread for guests who enjoy nutty flavors with their sweets.
- Chia Pudding: A creamy chia pudding topped with nuts adds an interesting contrast to the coffee cake.
- Savory Scones: Serve alongside savory scones for those who enjoy both sweet and savory flavors together.
Common Mistakes to Avoid
To make the perfect Pumpkin Coffee Cake, it’s essential to avoid common pitfalls. Here are some mistakes to watch out for:
- Ignoring ingredient temperature: Using cold ingredients can lead to a dense cake. Make sure your wet ingredients are at room temperature for a fluffy texture.
- Overmixing the batter: Overmixing can create a tough cake. Mix until just combined to maintain lightness in your Pumpkin Coffee Cake.
- Skipping the streusel topping: The streusel adds flavor and texture. Don’t omit it; follow the recipe for that delightful crunch!
- Not checking doneness: Relying solely on baking time can be misleading. Always use a toothpick to check if your cake is baked through.
- Storing incorrectly: Improper storage can dry out your cake. Ensure it’s covered well or stored in an airtight container.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store in the fridge for up to 5 days.
- Containers: Use an airtight container or cover thoroughly with plastic wrap.
Freezing Pumpkin Coffee Cake
- Duration: Freeze for up to 3 months.
- Containers: Wrap tightly in plastic wrap and then place in a freezer bag for best results.
Reheating Pumpkin Coffee Cake
- Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes until heated through.
- Microwave: Heat individual slices on medium power for 20-30 seconds.
- Stovetop: Place in a skillet over low heat, cover, and warm gently, flipping occasionally.
Frequently Asked Questions
Here are some common questions about making Pumpkin Coffee Cake:
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly! Just ensure it’s pure pumpkin without additives.
What can I substitute for soy milk?
You may use almond milk or oat milk as alternatives in this Pumpkin Coffee Cake recipe.
How do I make this recipe gluten-free?
Substituting all-purpose flour with a gluten-free flour blend will work well for a gluten-free version of Pumpkin Coffee Cake.
Can I add nuts or chocolate chips?
Absolutely! Feel free to mix in nuts or chocolate chips for added flavor and texture in your Pumpkin Coffee Cake.
How should I customize this Pumpkin Coffee Cake?
You can add spices like nutmeg or even dried fruits such as cranberries to elevate the flavor profile.
Final Thoughts
This Vegan Pumpkin Coffee Cake is not only delicious but also versatile! Its rich pumpkin flavor and delightful spices make it perfect for any occasion. You can easily customize it by adding your favorite mix-ins or toppings. Try this recipe today and enjoy a warm slice with your favorite beverage!
Vegan Pumpkin Coffee Cake
Indulge in the cozy flavors of fall with this delightful Vegan Pumpkin Coffee Cake. This moist and spiced cake, topped with a crunchy streusel, is perfect for any occasion—from brunch gatherings to cozy evenings at home. Each bite bursts with rich pumpkin flavor and warm spices, making it a comforting treat that pairs beautifully with your favorite coffee or tea. Plus, it’s vegan-friendly and easy to make ahead, ensuring you can savor its deliciousness anytime!
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
Ingredients
- 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 (avocado recommended)
- 1 cup unsweetened soy milk
- 2 teaspoons pure vanilla extract
- 1/2 cup vegan butter, melted
- 1/2 cup all purpose flour (for streusel topping)
- 1 1/2 cups brown sugar, packed (for streusel topping)
- 1 tablespoon ground cinnamon (for streusel topping)
- 1 teaspoon pumpkin pie spice (for streusel topping)
- 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
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
- In a separate bowl, combine pumpkin puree, oil, soy milk, and vanilla extract until smooth.
- Mix wet ingredients into dry ingredients gently until just combined.
- For the streusel topping, mix melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly.
- Pour the batter into the prepared pan and top with streusel.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool before slicing; serve as is or drizzle with optional glaze made from powdered sugar and soy milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added texture, consider folding in nuts or chocolate chips into the batter. You can substitute soy milk with almond or oat milk if preferred.
