Vegan Pumpkin Coffee Cake
Vegan pumpkin coffee cake with a thick cinnamon swirl and buttery pecan streusel! This cake is moist, ridiculously delicious and easy to make.
Servings: 10
Ingredients
Pecan Crumble
- ½ cup (50g) pecans, or walnuts, chopped (or use an extra or an extra 2 tablespoons / 15g of flour to make nut-free)
- ½ cup (65g) all-purpose plain flour
- ¼ cup (55g) vegan butter, or coconut oil, softened
- 3 tablespoons (40g) packed light brown sugar, granulated sugar or coconut sugar
- 1 teaspoon ground cinnamon
Cinnamon sugar layer
- 3 tablespoons (35g) packed light brown sugar, dark brown sugar or coconut sugar (note 1)
- 1 tablespoon ground cinnamon
Pumpkin Cake ingredients
- 1 cup (200g) pumpkin puree, canned or homemade (not pumpkin pie filling)
- ¾ cup (190g) dairy-free milk
- ⅓ cup (85g) neutral flavored oil
- ⅓ cup (65g) packed light brown sugar
- ⅓ cup (65g) granulated sugar, or more light brown sugar (note 2)
- 1 tablespoon apple cider vinegar, white vinegar or lemon juice (optional)
- 1 teaspoon vanilla extract, optional
- 2 cups (250g) all-purpose plain flour, spoon and leveled
- 3 teaspoons pumpkin pie spice, (note 4 for homemade blend)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt, optional
Instructions
- Preheat the oven to 180°C (350°F). Grease or line the bottom and sides of an 8-inch (20 cm) round springform or loose-bottom cake pan with parchment paper.
Crumb topping:
- In a small bowl, add all the ingredients. Use your finger tips or a spoon to mix until everything is well combined. There shouldn't be any pockets of flour or butter.
Cinnamon sugar layer:
- In a small bowl, mix the ingredients until well combined.
Prepare the cake:
- Add the wet ingredients (pumpkin puree, dairy-free milk, oil, sugars, vinegar and vanilla) to a large mixing bowl. Whisk until combined.
- Add the rest of the ingredients and mix until there are no big lumps.
Assemble the cake:
- Pour half of the pumpkin cake batter into your prepared pan and smooth the surface with a spoon. Sprinkle the cinnamon sugar on top. Pour the remaining batter into the cake pan and smooth the surface. When you smooth the final layer of cake batter, it will not want to stick to the cinnamon sugar layer so just do what you can.
- Sprinkle the crumble on top of the cake (there'll be a lot of crumble).
- Bake the cake for 50-60 minutes. At the 30-minute mark, if the cake is browning too quickly on top, cover the cake pan with an oven-safe tray or aluminum foil. The cake is ready when you can insert a toothpick in the middle and there is no wet batter on it (a few moist crumbs are fine).
- Allow the cake to rest in the cake pan for at least 10 minutes then remove the sides of the pan to fully cool. To serve, dust the top with powdered sugar or drizzle with a simple glaze (note 5 for glaze).
- The cake can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days. This coffee cake freezes well for up to 1 month (store the slices individually if you're not serving a crowd).
Notes
- For a darker cinnamon swirl, add 1 teaspoon of cocoa powder to your cinnamon sugar mixture to intensify its color.
- Granulated sugar makes the cake lighter and fluffier whereas light brown sugar provides more flavor. I used a combination of both sugars.
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to your measuring cup, and level it off with a knife. Using your measuring cup to scoop flour out of the container will pack in too much flour and result in a dense cake. Alternatively, use the gram measurements for the best results.
- To make your own pumpkin spice blend, use 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger and ¼ teaspoon ground cloves.
- To make a simple vanilla glaze, mix 1 cup (100g) of powdered sugar, 1-2 tablespoons of dairy-free milk and 1 teaspoon vanilla until smooth. Or replace the milk with maple syrup for more flavor. Add more sugar to make it thicker or more milk to make it more runny.
Nutrition
Calories: 325kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Sodium: 241mg | Potassium: 106mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3330IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
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