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Vegan Pumpkin Coffee Cake

Pumpkin Coffee Cake

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Indulge in the warm, comforting flavors of our Vegan Pumpkin Coffee Cake, a delightful treat perfect for any gathering or a cozy afternoon at home. This cake boasts a rich pumpkin flavor, enhanced by aromatic spices like cinnamon and pumpkin pie spice, making it an ideal dessert for fall. Its moist texture comes from pumpkin puree, while a crunchy streusel topping adds an irresistible contrast. Whether paired with your favorite coffee or tea, this cake is sure to impress and satisfy. Simple to prepare and vegan-friendly, it’s a delicious way to celebrate the season.

Ingredients

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  • 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 (e.g., 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°F (175°C) and grease a 9×13 inch cake pan.
  2. In a large mixing bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and granulated sugar.
  3. In another bowl, combine pumpkin puree, oil, soy milk, and vanilla until smooth.
  4. Gently fold 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, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly.
  7. Sprinkle over the batter and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  8. Optionally drizzle with glaze made from powdered sugar and soy milk after cooling.

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