Vegan pumpkin coffee cake
This vegan pumpkin coffee cake is by far one of my all time favorite recipes.
I am not a big pumpkin fan, but this vegan pumpkin coffee cake has just the lightest hint of pumpkin with an amazing crunchy, pecan streusel topping. Flour can be replaced with alternative options to make the recipe gluten-free!
Vegan Pumpkin Coffee Cake
Moist, fluffy with just a hint of pumpkin and a crispy brown sugar streusel topping!
Servings: 10 people
- 6 tbsp all-purpose flower
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3/4 cup chopped pecans
- 1/2 tsp cinnamon
- 3 tbsp vegan butter (cut into small pieces)
Pumpkin Coffee Cake
- 8 tbsp vegan butter (1 stick)
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup apple sauce
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flower
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinammon
- 1 tsp all spice
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- Preheat the oven to 350. Oil and flour a 8x8 baking pan and set aside.
- To make the streusel combine the flour, sugars, pecans, and cinnamon in a large bowl. Cut in pieces of the vegan butter and break it apart with your fingers until the streusel is clumped into small pea-size pieces. Set aside.
Pumpkin Coffee Cake
- In a stand up mixer, cream together vegan butter and sugar. With mixer on, add pumpkin, apple sauce, and vanilla, scraping down the sides of bowl as needed. The batter will curdle at this point; don't worry, it will come back together.
- In a small bowl mix together flour, baking powder and soda, and spice. With mixer on low speed, add flour mixture to butter/sugar mixture in 3 batches, stopping to scrap down the sides of the mixture in between. Blend until just combined.
- Pour the batter into the prepared 8x8 baking pan, top with streusel, pressing down lightly, and bake for 45-50 minutes or until a knife inserted in the middle comes out clean.
- Remove from oven and let cool for 20 minutes before cutting and serving.