Vegan Pumpkin Coffee Cake

This vegan pumpkin coffee cake is soft, pumpkin cake, topped with a crumbly spiced streusel. With pumpkin and warm spices in every bite, it’s the perfect treat to enjoy with a cup of coffee on a crisp autumn morning. Totally vegan with a gluten-free option.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 295

Author Elizabeth

Ingredients

Cake

1 ½ Cups All Purpose Flour
1 Cup Organic White Sugar
1 Teaspoon Baking Soda
½ Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Nutmeg
½ Teaspoon Ginger
½ Teaspoon Allspice
½ Teaspoon Cloves
¾ Cup Soy Milk
½ Cup Pumpkin Puree
4 Tablespoons Vegan Butter melted
1 Teaspoon Vanilla Extract
1 Teaspoon Apple Cider Vinegar

Streusel

¾ Cups All Purpose Flour
¾ Cup Packed Organic Light Brown Sugar
2 Teaspoons Cinnamon
¼ Teaspoon Salt
5 Tablespoons Vegan Butter melted

Optional Glaze

½ Cup Powdered Sugar
1 Tablespoon Non-Dairy Milk

Instructions

Prep. Preheat oven to 350°F. Line the bottom of an 8" or 9" cake pan with parchment paper.
Make the streusel. In a medium bowl whisk together the flour, brown sugar, cinnamon, and salt. Pour on the butter and use a fork to mix until clumps form - just stir, do not press the streusel together. Set aside.
Make the cake. In a large bowl whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Add the milk, butter, vanilla, and apple cider vinegar. Whisk until smooth.
Layer the cake. Pour the batter into the prepared pan, then use your hands to sprinkle the streusel mixture evenly over the batter.
Bake. Bake for 45-50 minutes, until a toothpick comes out clean. Let cool completely on a wire rack before slicing.
Make the glaze. If making the glaze, whisk together the powdered sugar and non dairy milk in a small bowl until smooth. Drizzle over the cake.

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