Vegan Pumpkin Coffee Cake

Vegan coffee cake with a crunchy cinnamon streusel topping with a bite resting on a fork.

Prep Time 15

Cook Time 42

Total Time 57

Servings:9 servings

Author: Lori Rasmussen, My Quiet Kitchen

Vegan Pumpkin Coffee Cake is the best fall treat! Perfect for fall and holiday gatherings. It's tender, moist, and loaded with pumpkin and spice. The crisp streusel topping and drizzle of sweet glaze take it over the top! Includes gluten-free and oil-free options.

Ingredients
US Customary | Metric

For the cake:

1 ¾ cups all purpose flour - regular or gluten-free
2 teaspoons cinnamon
1 ½ teaspoons pumpkin spice - see Note 1 for alternative
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 cup canned pumpkin - for homemade see Note 2
½ cup sugar
⅓ cup maple syrup
¼ cup neutral oil - or applesauce for oil-free
¼ cup non-dairy milk - I used plain unsweetened soy milk
1 ½ teaspoons vanilla extract
1 teaspoon apple cider vinegar

For streusel topping:

⅓ cup almond flour
⅓ cup light brown sugar
½ teaspoon cinnamon
1 Tablespoon water

For the icing:

½ cup powdered sugar
1 Tablespoon non-dairy milk
¼ teaspoon vanilla extract

Instructions

Preheat the oven to 360°F (182°C) and line an 8-inch square metal baking pan with parchment paper.
In a large mixing bowl whisk together the dry cake ingredients (flour, spices, baking powder and soda, salt). In a separate bowl, combine the wet ingredients (pumpkin, sugar, maple syrup, oil, milk, vanilla, and vinegar). Don't combine dry and wet just yet.
To make the streusel topping, in a small bowl stir together the almond flour, brown sugar, and cinnamon. Add the tablespoon of water and stir with a fork until the mixture looks clumpy and is uniformly moist.
To make the batter, pour wet ingredients into dry, and stir until there is no visible dry flour. Transfer the batter to the prepared pan and smooth the top. Sprinkle the streusel mixture on top, and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean or if the center lightly bounces back when pressed.
Let the coffee cake cool in the pan for 15 minutes, then lift out onto a metal rack to cool completely. To make the icing, stir the ingredients together in a bowl, adding another teaspoon of milk if needed. Drizzle on individual slices of coffee cake just before serving.

Notes

Note 1: If you don't have pumpkin spice blend, make your own with: 1 teaspoon ground cinnamon, ¼ teaspoon each ground ginger and nutmeg, and ⅛ teaspoon ground cloves.

Note 2: If you prefer to use home-cooked pumpkin, you may need to strain it (canned pumpkin is usually thicker, has less liquid). To do it, line a mesh strainer with a double layer of cheese cloth and let the excess liquid drain away, then measure out 1 cup.

Store the coffee cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. To freeze, wrap well to protect from air and freeze for up to 2 months.

Pumpkin coffee cake is best served at room temperature or barely warm.

Nutrition