Pumpkin Coffee Cake

This Pumpkin Coffee Cake is a delightful treat perfect for the fall season! With its warm spices and rich pumpkin flavor, it’s an ideal dessert for gatherings, cozy mornings, or just because. The crunchy sweet topping adds a special touch that makes each bite memorable. Pair it with your favorite hot beverage for the ultimate experience!

Why You’ll Love This Recipe

• Deliciously Spiced: The combination of pumpkin pie spice and cinnamon gives this cake its signature autumn flavor.
• Easy to Make: With simple ingredients and straightforward instructions, you can whip this up in no time.
• Versatile Dessert: Perfect for breakfast, snacks, or dessert – this cake fits any occasion!
• Vegan Friendly: Enjoy this indulgent cake that’s completely plant-based without sacrificing taste or texture.
• Great for Sharing: This recipe yields 16 servings, making it easy to share with friends and family during gatherings.

Tools and Preparation

Before you start baking your Pumpkin Coffee Cake, gather your tools. Having everything ready will make the process smoother.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9×13 inch cake pan
• Fork (for streusel topping)
• Cooling rack

Importance of Each Tool

• Mixing bowls: Essential for combining dry and wet ingredients separately to ensure even mixing.
• Whisk: Perfect for blending ingredients smoothly without lumps, especially in wet mixtures.
• Cake pan: The right size is crucial for proper baking; a 9×13 inch pan ensures even cooking of the cake.

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 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. Lightly grease a 9×13 inch cake pan.

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 until smooth.

Step 4: Combine Mixtures

Add the wet mixture to the dry mixture:
* Stir gently with a large spoon until just combined. Avoid overmixing to keep the cake light.

Step 5: Prepare for Baking

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

Step 6: Make Streusel Topping

In another medium bowl:
* Mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice using a fork until crumbly.

Step 7: Add Topping & Bake

Sprinkle the streusel evenly over the batter:
* Bake in preheated oven for 40–45 minutes or until a toothpick comes out clean from the center.

Step 8: Optional Glaze

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

Step 9: Storage Tips

Store any leftovers at room temperature covered well for about two days. Refrigerate for up to five days or freeze if desired. 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 serving suggestions to enhance your experience.

With Coffee

• Hot Brewed Coffee: The rich flavors of the coffee complement the spices in the cake perfectly.
• Iced Coffee: For a refreshing twist, enjoy your cake with a chilled cup of iced coffee.

With Tea

• Herbal Tea: A soothing herbal tea balances the sweetness of the pumpkin cake.
• Chai Tea: The spiced nature of chai enhances the warm spices found in the coffee cake.

A La Mode

• Vegan Vanilla Ice Cream: Add a scoop on top for a creamy contrast to the cake’s texture.
• Coconut Whipped Cream: Dollop it on for an extra layer of flavor.

How to Perfect Pumpkin Coffee Cake

To create the best Vegan Pumpkin Coffee Cake, consider these helpful tips for perfecting your baking skills.

• Use Fresh Pumpkin Pureé: Fresh pureé enhances flavor and moisture compared to canned options.
• Don’t Overmix: Stir until just combined to prevent a dense texture in your cake.
• Check Oven Temperature: Ensure your oven is preheated correctly for even baking.
• Let It Cool Before Serving: Allowing the cake to cool helps set its structure and improves flavor integration.

Best Side Dishes for Pumpkin Coffee Cake

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

1. Fresh Fruit Salad: A mix of seasonal fruits provides a refreshing contrast to the rich flavors of the cake.
2. Granola Parfait: Layers of yogurt and granola add crunch and creaminess alongside your coffee cake.
3. Maple Syrup Drizzle: A light drizzle over each slice adds sweetness and enhances the autumnal flavors.
4. Nuts and Seeds Mix: A crunchy blend of nuts complements the soft texture of the cake.
5. Spiced Nut Butter: Serve with a spoonful for added richness and flavor depth.
6. Savory Scones: A few savory scones can balance out the sweetness of the coffee cake beautifully.

Common Mistakes to Avoid

When making Pumpkin Coffee Cake, it’s easy to overlook a few details that can impact the final product. Here are some common mistakes to watch out for:

• Overmixing the batter: Mixing too vigorously can lead to a dense cake. Stir just until the ingredients are combined for a lighter texture.
• Using stale ingredients: Always check your baking powder and spices for freshness. Expired ingredients can affect rising and flavor.
• Skipping the streusel: The crunchy topping adds essential texture and flavor. Don’t skip it; it’s what makes this coffee cake special!
• Not measuring flour correctly: Use the spoon-and-level method to avoid packing too much flour into your measuring cup, which can result in a dry cake.
• Ignoring oven temperature: Make sure your oven is preheated properly. An incorrect temperature can lead to uneven baking.
• Cutting before cooling: Allow the cake to cool completely before slicing. This helps maintain its structure and prevents crumbling.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Pumpkin Coffee Cake in an airtight container.
• It will stay fresh for about 5 days in the refrigerator.

Freezing Pumpkin Coffee Cake

• Wrap slices tightly in plastic wrap or aluminum foil.
• Place them in a freezer-safe bag or container; it 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 on medium power for about 20-30 seconds, checking to avoid overheating.
• Stovetop: Place slices in a skillet over low heat, covering with a lid until warmed.

Frequently Asked Questions

Here are some common questions about making Pumpkin Coffee Cake:

What makes this Pumpkin Coffee Cake vegan?

This recipe uses plant-based ingredients like unsweetened soy milk and vegan butter instead of dairy or eggs, ensuring it’s entirely vegan-friendly.

Can I substitute other types of milk?

Yes! You can use almond milk, oat milk, or any other non-dairy milk you prefer in this Pumpkin Coffee Cake recipe.

How should I store leftover Pumpkin Coffee Cake?

Leftovers should be kept in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Can I use pumpkin spice instead of pumpkin pie spice?

Absolutely! If you have pumpkin spice on hand, feel free to use it as a direct substitute in this Pumpkin Coffee Cake recipe.

Is there a way to make this recipe gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend designed for baking. Just ensure the blend contains xanthan gum for best results!

Final Thoughts

This Vegan Pumpkin Coffee Cake is not only delicious but also versatile enough for any occasion. With its warm spices and delightful textures, it’s perfect as a breakfast treat or an afternoon snack. Feel free to customize it by adding nuts or dried fruits according to your taste preferences!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Vegan Pumpkin Coffee Cake

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• Author: Jennifer
• Total Time: 1 hour
• Yield: 16 servings 1x

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Description

Indulge in the comforting flavors of fall with this delightful Vegan Pumpkin Coffee Cake. This treat is perfect for any gathering or cozy morning, featuring a rich pumpkin base enhanced by warm spices and a crunchy streusel topping. Each bite is a celebration of autumn, making it an ideal companion for your favorite hot beverage. This recipe is simple to follow, yielding 16 servings, so you can share the joy with friends and family. Enjoy a slice that’s just as delicious as it is easy to make!

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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 puree
• 1/2 cup neutral flavored oil (like 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 (for streusel)
• 1 tablespoon ground cinnamon (for streusel)
• 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)

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Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch cake pan.
2. In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
3. In another bowl, mix pumpkin puree, oil, soy milk, and vanilla until smooth.
4. Combine wet and dry ingredients gently; do not overmix.
5. Pour batter into 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 topping over batter and bake for 40-45 minutes or until a toothpick comes out clean.
8. Optional: Drizzle glaze made from powdered sugar and soy milk over cooled cake before serving.

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

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 270
• Sugar: 22g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg