Pumpkin Coffee Cake

If you’re looking for a delightful treat that perfectly captures the essence of fall, you’ve come to the right place! This Vegan Pumpkin Coffee Cake is not just any dessert; it’s a heartwarming blend of spices and pumpkin goodness that will fill your home with cozy aromas. Whether you’re whipping it up for a casual family brunch or need something special for a gathering, this cake shines on every occasion. Plus, it’s simple enough to make on a busy weeknight, ensuring you can enjoy a slice (or two) whenever the craving strikes!

What makes this recipe truly special is its moist texture and crunchy topping that pairs beautifully with your morning coffee or afternoon tea. Trust me, once you serve this Pumpkin Coffee Cake, everyone will be asking for seconds!

Why You’ll Love This Recipe

• Easy to Make: This recipe comes together quickly, making it perfect for novice bakers or anyone short on time.
• Family Favorite: With its delicious pumpkin flavor and warm spices, this cake is sure to please both kids and adults alike.
• Make-Ahead Delight: You can prepare this coffee cake in advance and store it for later enjoyment—ideal for those busy mornings!
• Vegan-Friendly: Enjoy all the flavors without any animal products; it’s wholesome and guilt-free!
• Versatile Serving Options: Perfect as breakfast, an afternoon snack, or a dessert after dinner—it’s delicious any time of day.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create our tasty Pumpkin Coffee Cake. Don’t worry; you likely have most of these items in your pantry already!

For the Cake

• 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 purée
• 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

Optional Glaze

• 1 cup powdered sugar
• 2 tablespoons unsweetened soy milk
• 1/2 teaspoon pure vanilla extract

Variations

This Pumpkin Coffee Cake is wonderfully flexible! Here are a few fun ideas to switch things up:

• Add Nuts: Toss in some chopped walnuts or pecans for extra crunch.
• Incorporate Chocolate Chips: Stir in some dairy-free chocolate chips for a sweet twist.
• Mix in Dried Fruit: Consider adding raisins or cranberries for added texture and flavor.
• Spice it Up: Experiment with additional spices like nutmeg or ginger to enhance the warm autumn flavors.

How to Make Pumpkin Coffee Cake

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees F. This step ensures that your cake bakes evenly and rises perfectly.

Step 2: Prepare Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and granulated sugar until well combined. This helps distribute the baking powder evenly so that your cake rises nicely.

Step 3: Combine Wet Ingredients

In another medium bowl, whisk together the pumpkin purée, oil, soy milk, and vanilla extract until smooth. Mixing these ingredients separately allows you to achieve a creamy consistency before combining them with the dry mix.

Step 4: Mix It All Together

Gently add the wet mixture into the dry ingredients. Stir with a large spoon until just combined. Remember not to over mix; we want your cake light and fluffy!

Step 5: Pour Batter Into Pan

Pour your batter into a lightly greased 9×13 inch cake pan. Set aside while you prepare the streusel topping—this will keep your cake nice and moist!

Step 6: Make the Streusel Topping

In a medium bowl, mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice using a fork or your hands until crumbly. This crunchy topping adds texture and sweetness that complements the soft cake below.

Step 7: Bake Your Cake

Sprinkle the streusel topping generously over the batter before placing it in the oven. Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Optional Glaze

If you’d like to add an extra touch of sweetness, whisk together powdered sugar, soy milk, and vanilla extract in a small bowl. Drizzle this glaze over your cooled coffee cake before serving.

Step 9: Storage Tips

Enjoy each slice fresh! The coffee cake can be stored at room temperature for about two days or refrigerated for up to five days. If needed, freeze it but know that it’s best enjoyed fresh!

Now you’re ready to indulge in this delightful Vegan Pumpkin Coffee Cake! Serve it up with your favorite beverage and watch as smiles light up around the table. Enjoy!

Pro Tips for Making Pumpkin Coffee Cake

Making the perfect Pumpkin Coffee Cake is easier than you think! Here are some helpful tips to ensure your cake turns out moist, fluffy, and bursting with flavor.

• Measure flour correctly: Use the spoon-and-level method to avoid adding too much flour, which can lead to a dry cake. Spoon the flour into your measuring cup and level it off with a knife.

• Room temperature ingredients: Make sure your wet ingredients like soy milk and pumpkin puree are at room temperature before mixing. This helps create a smoother batter and ensures even baking.

• Don’t overmix: Gently combine the wet and dry ingredients until just incorporated. Overmixing can make your cake dense instead of light and fluffy.

• Use fresh spices: For the best flavor, use fresh pumpkin pie spice rather than old spices that may have lost their potency. Fresh spices will elevate the taste of your coffee cake significantly.

• Test for doneness: Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, it’s done. If it comes out wet, give it a little more time in the oven.

How to Serve Pumpkin Coffee Cake

Serving your Pumpkin Coffee Cake can be as delightful as making it! Here are some ideas to enhance its presentation and flavor.

Garnishes

• Chopped nuts: Sprinkle some toasted walnuts or pecans on top for added crunch and richness.
• Whipped coconut cream: A dollop of whipped coconut cream adds a creamy contrast that complements the spiced flavors beautifully.
• Cinnamon dusting: A light dusting of cinnamon can enhance both appearance and taste, making each slice look inviting.

Side Dishes

• Fresh fruit salad: A refreshing mix of seasonal fruits like apples, pears, and pomegranates can balance the sweetness of the coffee cake.
• Herbal tea: Pairing with a warm cup of chamomile or peppermint tea offers a soothing contrast to the rich flavors of the cake.
• Vegan yogurt: Serve alongside dairy-free yogurt for an extra creamy element, perfect for those who enjoy their dessert with a side of tanginess.
• Maple syrup drizzle: A light drizzle of pure maple syrup adds an extra layer of sweetness that ties in wonderfully with pumpkin flavors.

Now you’re all set to enjoy this Vegan Pumpkin Coffee Cake in style! Whether it’s for breakfast, dessert, or an afternoon treat, this delightful recipe is sure to impress. Happy baking!

Make Ahead and Storage

This Vegan Pumpkin Coffee Cake is perfect for meal prep! You can make it in advance, store it properly, and enjoy it throughout the week.

Storing Leftovers

• Store any leftover coffee cake at room temperature in an airtight container for up to 2 days.
• If you want to keep it longer, refrigerate it for up to 5 days. Just ensure it’s well covered to maintain freshness.

Freezing

• Wrap individual slices or the entire cake tightly in plastic wrap or aluminum foil.
• Place the wrapped cake in a freezer-safe bag or container to avoid freezer burn.
• It can be frozen for up to 3 months. Just remember to label your container with the date!

Reheating

• To reheat, take the desired portion out of the refrigerator or freezer.
• If frozen, let it thaw overnight in the fridge before reheating.
• Warm individual slices in the microwave for about 20-30 seconds or until heated through. You can also warm them in a toaster oven for a crispier texture.

FAQs

Here are some common questions I often receive about this delightful recipe!

Can I use a different type of milk for Pumpkin Coffee Cake?

Absolutely! While this recipe calls for unsweetened soy milk, you can substitute it with almond milk, oat milk, or any other plant-based milk of your choice.

How do I make Pumpkin Coffee Cake without gluten?

You can easily make this recipe gluten-free by using a gluten-free all-purpose flour blend. Just ensure that your baking powder is gluten-free as well!

What makes this Pumpkin Coffee Cake so special?

This Vegan Pumpkin Coffee Cake is not only spiced perfectly but also has a deliciously crunchy streusel topping that complements its moist texture. It’s an ideal fall treat that pairs wonderfully with coffee or tea!

Can I add nuts to my Pumpkin Coffee Cake?

Certainly! Chopped walnuts or pecans would add a nice crunch and flavor. Just fold them into the batter before baking!

How should I serve my Pumpkin Coffee Cake?

Serve it warm with a drizzle of glaze on top, alongside your favorite cup of coffee or tea. It’s perfect for breakfast, dessert, or any cozy gathering!

Final Thoughts

I hope this Vegan Pumpkin Coffee Cake brings warmth and joy to your kitchen! Its delightful spices and sweet streusel topping make it a standout treat during the fall season (or anytime you crave pumpkin goodness). Enjoy making this recipe, share it with loved ones, and savor each delicious bite! Happy baking!