Pumpkin Coffee Cake

If you’re looking for a cozy and comforting treat to brighten up your fall days, you’ve come to the right place! This Vegan Pumpkin Coffee Cake is such a delightful dessert that combines the warm flavors of pumpkin and spices. It’s soft, fluffy, and topped with a crunchy streusel that will have everyone asking for seconds. Perfect for busy weeknights, family gatherings, or just a quiet afternoon with your favorite cup of coffee or tea, this cake truly embodies the spirit of autumn.

I love sharing this recipe because it brings people together. Whether it’s a special occasion or just a simple snack at home, this Pumpkin Coffee Cake never fails to please. Plus, it’s so easy to whip up! Let’s dive into why you’ll love making this cake.

Why You’ll Love This Recipe

• Easy Preparation: With just a few simple steps, you can have this cake in the oven in no time.
• Family-Friendly: Everyone loves sweet treats, and this vegan option means everyone can enjoy it!
• Delicious Flavor: The combination of pumpkin pie spice and pumpkin purée creates an irresistible flavor.
• Make-Ahead Convenience: This cake keeps well, making it perfect for meal prep or last-minute gatherings.
• Versatile Dessert: Enjoy it as breakfast, an afternoon snack, or even for dessert after dinner!

Ingredients You’ll Need

Making this Vegan Pumpkin Coffee Cake requires simple and wholesome ingredients that you likely have on hand. Here’s what you need:

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

For the Optional Glaze

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

Variations

This recipe is wonderfully flexible! Here are a few variations to make it your own:

• Add nuts: Toss in some chopped walnuts or pecans for added crunch and flavor.
• Mix in chocolate chips: Fold in some dairy-free chocolate chips for a sweet surprise in each bite.
• Use different spices: Swap out pumpkin pie spice for cinnamon or nutmeg if you’re feeling adventurous.
• Make it gluten-free: Substitute all-purpose flour with your favorite gluten-free blend.

How to Make Pumpkin Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F and lightly grease a 9×13 inch cake pan. This step is crucial because a properly heated oven ensures even baking. Plus, greasing the pan helps prevent sticking!

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. Mixing these dry ingredients first helps distribute the leavening agent evenly throughout the batter, ensuring a light and fluffy cake.

Step 3: Mix Wet Ingredients

In another medium bowl, whisk together the pumpkin purée, oil, soy milk, and vanilla until smooth. Combining wet ingredients separately allows them to blend thoroughly before adding them to the dry mixture.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients bowl and stir gently with a large spoon until just combined. Be careful not to over mix; otherwise, your cake might turn out dense instead of light and airy.

Step 5: Prepare for Baking

Pour the cake batter into your prepared pan. Set aside while we make that delicious streusel topping—this is where things get exciting!

Step 6: Make the Streusel Topping

In a medium bowl, mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice with a fork until crumbly. If necessary, use your hands to ensure everything is well combined. This crumbly goodness will add an irresistible texture on top of your cake!

Step 7: Bake Your Cake

Sprinkle the streusel evenly over the batter before placing it in the oven. Bake for about 40-45 minutes or until a toothpick comes out clean from the center. The heavenly aroma wafting through your kitchen will be hard to resist!

Step 8: Finish with Optional Glaze

If you’d like to add that extra touch of sweetness with glaze, stir together powdered sugar, soy milk, and vanilla in a small bowl until smooth. Drizzle over cooled coffee cake once it’s out of the oven.

Step 9: Storage Tips

Store any leftover coffee cake at room temperature covered for about two days or refrigerate it for up to five days. This cake can also be frozen if needed but is best enjoyed fresh!

Now you’re ready to savor each delicious slice of this Vegan Pumpkin Coffee Cake! Enjoy making memories around your table as you share this delightful treat with friends and family.

Pro Tips for Making Pumpkin Coffee Cake

Baking is all about love and a few simple tricks to ensure your Pumpkin Coffee Cake turns out perfectly every time! Here are some helpful tips to elevate your baking experience:

• Use fresh pumpkin puree – Freshly made pumpkin puree can enhance the flavor of your coffee cake, giving it a richer taste compared to canned options.
• Don’t overmix the batter – Mixing just until combined prevents the cake from becoming dense. A light hand preserves that fluffy texture we all crave!
• Check for doneness with a toothpick – Ovens vary, so start checking your cake a few minutes before the recommended bake time. A toothpick inserted should come out clean or with a few moist crumbs.
• Let it cool before glazing – Waiting for the cake to cool allows the glaze to set beautifully on top rather than melting into the cake, making it visually appealing and adding that perfect touch of sweetness.
• Experiment with spices – Feel free to customize the spices according to your taste! Adding nutmeg or ginger can create a unique twist on this classic recipe.

How to Serve Pumpkin Coffee Cake

Serving your Pumpkin Coffee Cake is just as enjoyable as making it! There are countless ways to present this cozy dessert that will delight friends and family.

Garnishes

• Chopped nuts – Sprinkle some pecans or walnuts on top for added crunch and an earthy flavor that complements the pumpkin.
• Cinnamon sprinkle – A light dusting of cinnamon adds warmth and enhances the fall vibe, making each slice even more inviting.
• Fresh whipped coconut cream – For a creamy touch, serve with homemade whipped coconut cream; it adds a delightful richness without any dairy!

Side Dishes

• Fresh fruit salad – A colorful mix of seasonal fruits such as apples, pears, and berries creates a refreshing contrast to the spiced coffee cake.
• Herbal tea – Warm herbal teas like chai or peppermint provide a soothing beverage option that pairs wonderfully with sweet treats.
• Vegan yogurt parfaits – Layering dairy-free yogurt with granola and fruits offers a light and nutritious side that complements the richness of coffee cake.
• Spiced hot cider – Serve warm spiced apple cider alongside for a comforting beverage that enhances the autumn flavors of your pumpkin dessert.

Enjoy every slice of this delightful Vegan Pumpkin Coffee Cake, knowing you have created something truly special for yourself and your loved ones!

Make Ahead and Storage

This Vegan Pumpkin Coffee Cake is perfect for meal prep! You can easily make it ahead of time and store it for later enjoyment, making it a delightful option for busy mornings or cozy afternoons.

Storing Leftovers

• Store the coffee cake at room temperature, covered well, for about 2 days.
• For longer freshness, keep it in the refrigerator for up to 5 days.

Freezing

• Allow the coffee cake to cool completely before freezing.
• Wrap individual slices or the whole cake tightly in plastic wrap, then place in an airtight container or freezer bag.
• It can be frozen for up to 3 months.

Reheating

• To reheat, simply take a slice out of the fridge or freezer and let it sit at room temperature for a few minutes.
• Warm it in the microwave for about 15-20 seconds or in an oven preheated to 350°F (175°C) for about 10-15 minutes until heated through.

FAQs

Here are some common questions you might have about this delicious recipe!

Can I use fresh pumpkin instead of canned pumpkin puree for pumpkin coffee cake?

Absolutely! If you prefer using fresh pumpkin, just cook and puree your pumpkin until smooth. This can add a delightful freshness to your pumpkin coffee cake.

How long does pumpkin coffee cake last?

When stored properly, this pumpkin coffee cake can last at room temperature for about 2 days or in the refrigerator for up to 5 days. You can also freeze it for longer storage!

What makes this vegan pumpkin coffee cake special?

This vegan pumpkin coffee cake is special because it’s moist and flavorful while being entirely plant-based. It captures the essence of fall with every bite!

Can I add nuts or chocolate chips to my pumpkin coffee cake?

Yes! Feel free to customize your recipe by adding chopped nuts like walnuts or pecans, or even dairy-free chocolate chips for an extra treat!

Final Thoughts

I hope you enjoy making this Vegan Pumpkin Coffee Cake as much as I do! It’s a wonderful way to embrace the flavors of fall while enjoying a comforting treat that everyone will love. Whether you’re savoring it with a warm cup of coffee or sharing it with friends and family, I know you’ll find joy in every bite. Happy baking!