Pumpkin Coffee Cake

This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It’s perfectly spiced, bursting with pumpkin flavor, and topped with a crunchy sweet streusel that adds a delightful texture. Perfect for breakfast, dessert, or a cozy afternoon snack, this cake pairs beautifully with your favorite cup of coffee or tea. Whether you’re celebrating fall festivities or simply indulging in a treat, this recipe is sure to impress.

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, you’ll have this delicious cake ready in no time.
• Flavorful and Aromatic: The warm spices combined with pumpkin create a comforting aroma that fills your kitchen.
• Versatile Enjoyment: Serve it warm for breakfast or as a delightful dessert; it’s perfect for any occasion.
• Vegan-Friendly: This recipe is completely plant-based, making it suitable for vegan diets without sacrificing flavor.
• Stays Fresh: The cake remains moist for several days and can be stored easily.

Tools and Preparation

Gathering the right tools makes baking easier and more enjoyable. Here’s what you’ll need to create your Pumpkin Coffee Cake.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Fork
• 9×13 inch cake pan
• Measuring cups and spoons

Importance of Each Tool

• Mixing bowls: Having multiple sizes allows for efficient mixing of dry and wet ingredients separately.
• Whisk: Ideal for combining ingredients smoothly without lumps, especially important for the batter.
• Fork: Great for mixing the streusel topping to achieve that crumbly texture without overworking it.

Ingredients

This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It’s perfectly spiced, full of pumpkin flavor and the crunchy sweet topping is to die for. Enjoy with a cup of hot coffee or tea.

For the Cake Batter

• 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 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 (175 degrees C). Lightly grease your 9×13 inch cake pan to prevent sticking.

Step 2: Combine 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: Mix Wet Ingredients

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

Step 4: Combine Wet and Dry Ingredients

Add the wet ingredients to the dry mixture:
* Stir with a large spoon until just combined. Be careful not to over mix; this will keep your cake light and fluffy.

Step 5: Pour Batter into Pan

Pour the prepared cake batter into the greased pan:
* Set aside while you prepare the streusel topping.

Step 6: Prepare Streusel Topping

In another medium bowl:
* Mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice using a fork until crumbly. You may use your hands if needed.

Step 7: Add Streusel to Cake Batter

Sprinkle the prepared streusel topping evenly over the cake batter:
Place in the oven and bake for 40-45 minutes. A toothpick should come out clean when inserted into the center.

Step 8: Optional Glaze Preparation

If you choose to make glaze:
In a small bowl:
* Stir together powdered sugar, soy milk, and vanilla extract until smooth. Drizzle over cooled coffee cake once it’s done baking.

Step 9: Storage Instructions

Store any leftovers covered at room temperature for about two days. Refrigerate for up to five days or freeze if needed. It’s best enjoyed fresh!

How to Serve Pumpkin Coffee Cake

Pumpkin Coffee Cake is a delightful treat that pairs wonderfully with various beverages and sides. Here are some creative serving suggestions to enhance your experience.

With Coffee

• Classic Brew: A hot cup of coffee complements the warm spices of the cake.
• Espresso: For a stronger kick, serve with a rich shot of espresso.

With Tea

• Chai Tea: The aromatic spices in chai enhance the pumpkin flavor beautifully.
• Herbal Tea: A soothing herbal tea can balance the sweetness of the cake.

As a Dessert

• With Ice Cream: A scoop of vanilla or cinnamon ice cream adds creaminess.
• Drizzled with Caramel: A drizzle of caramel sauce gives an indulgent touch.

For Breakfast

• With Fresh Fruit: Sliced apples or pears add freshness and balance.
• Yogurt Parfait: Serve alongside yogurt for a more filling breakfast option.

How to Perfect Pumpkin Coffee Cake

Creating the perfect Pumpkin Coffee Cake involves attention to detail. Follow these tips for the best results.

• Use Fresh Pumpkin Puree: Freshly made puree enhances flavor compared to canned options.
• Don’t Over Mix: Stir just until combined to keep the cake light and fluffy.
• Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperature.
• Test for Doneness: Insert a toothpick into the center; it should come out clean when done.
• Allow to Cool Completely: Cooling the cake before slicing helps maintain its structure.
• Experiment with Spices: Adjust pumpkin pie spice according to your taste preference for unique flavors.

Best Side Dishes for Pumpkin Coffee Cake

Pairing side dishes with your Pumpkin Coffee Cake can elevate your meal. Here are some great options to consider.

1. Whipped Cream: Light and airy, it adds a creamy texture that complements the cake’s sweetness.
2. Fruit Salad: A mix of seasonal fruits provides freshness and acidity against the rich cake.
3. Maple Syrup Drizzle: Pouring maple syrup over each slice enhances sweetness and adds a fall vibe.
4. Nuts or Seeds: Sprinkle toasted pecans or walnuts on top for extra crunch and flavor contrast.
5. Cheese Plate: A selection of mild cheeses balances the cake’s sweetness nicely.
6. Savory Muffins: Complement with savory muffins like cheddar or herb varieties for contrast in flavors.

Common Mistakes to Avoid

Making a vegan Pumpkin Coffee Cake can be simple, but there are some common mistakes that can affect the outcome. Here are a few to watch out for:

• Overmixing the batter: Mixing too much will make the cake dense. Stir until just combined for a light texture.
• Skipping the streusel topping: The crunchy topping elevates the cake’s flavor and texture. Don’t skip this step!
• Incorrect oven temperature: Always preheat your oven to ensure even baking. An unheated oven can lead to uneven texture.
• Not measuring ingredients accurately: Using too much or too little flour or sugar can ruin your cake. Use measuring cups for accuracy.
• Using old baking powder: If your baking powder is expired, it won’t help the cake rise. Check the date and replace if necessary.

Storage & Reheating Instructions

Refrigerator Storage

• Store the coffee cake in an airtight container.
• It will last up to 5 days in the refrigerator.

Freezing Pumpkin Coffee Cake

• Wrap slices individually in plastic wrap before placing them in a freezer bag.
• The cake can be frozen for up to 3 months.

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 for about 30 seconds on high, checking for warmth.
• Stovetop: Place slices in a pan over low heat, cover, and warm gently for about 5 minutes.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree for Pumpkin Coffee Cake?

Yes, you can use fresh pumpkin! Just ensure it’s cooked and pureed until smooth.

How do I make this Pumpkin Coffee Cake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Adjust liquid as needed since gluten-free flours absorb moisture differently.

What can I use instead of soy milk in vegan Pumpkin Coffee Cake?

You may use almond milk, oat milk, or any other plant-based milk as a substitute without changing the flavor significantly.

Can I add nuts or chocolate chips to my Pumpkin Coffee Cake?

Absolutely! Adding walnuts or chocolate chips adds texture and flavor. Just be sure to adjust baking time slightly if necessary.

How do I know when my Pumpkin Coffee Cake is done baking?

Insert a toothpick into the center; it should come out clean or with a few crumbs attached but not wet batter.

Final Thoughts

This Vegan Pumpkin Coffee Cake is not only delightful but also versatile. Whether you enjoy it as a breakfast treat or dessert, its rich flavors and textures will impress anyone who tries it. Feel free to customize with your favorite mix-ins like nuts or chocolate chips for an extra twist! Give this recipe a try, and savor every bite!

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Vegan Pumpkin Coffee Cake

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• Author: Vanessa
• Total Time: 1 hour
• Yield: Approximately 12 servings. 1x

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Description

Indulge in the warm, comforting flavors of this Vegan Pumpkin Coffee Cake, the perfect fall treat for any occasion. Moist and tender, this cake is infused with aromatic pumpkin spices and topped with a delightful crunchy streusel that adds an irresistible texture. Ideal for breakfast, dessert, or a cozy afternoon snack, it pairs beautifully with your favorite coffee or tea. Whether you’re celebrating seasonal festivities or simply treating yourself, this recipe will surely impress friends and family alike.

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Ingredients

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• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1/2 cup neutral oil (such as avocado)
• 1 cup unsweetened soy milk
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons pumpkin pie spice
• For the streusel: 1/2 cup vegan butter, 1/2 cup all-purpose flour, 1 1/2 cups brown sugar, ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
2. In a mixing bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
3. In a separate bowl, combine pumpkin puree, oil, soy milk, and vanilla extract until smooth.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Pour batter into prepared pan and set aside while making the streusel topping.
6. In another bowl, mix melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly.
7. Sprinkle streusel over batter and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.

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

Nutrition

• Serving Size: 1 slice (82g)
• Calories: 266
• Sugar: 17g
• Sodium: 177mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg