Vegan Pumpkin Coffee Cake
Moist, fluffy vegan pumpkin coffee cake topped with a crunchy streusel — perfect for cozy fall mornings.
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Servings: 12 slices
Calories: 285kcal
Cost: $10–12
Equipment
- 1 9x13 inch baking pan Grease or line with parchment paper
- 1 Whisk For mixing wet ingredients
- 2–3 Mixing bowls Separate wet/dry/streusel
- 1 Measuring cups/spoons Standard set
- 1 Wooden spoon For folding batter
- 1 Sifter or fine-mesh strainer For dry ingredients
- 1 Toothpick To test doneness
Ingredients
- 1 ¾ cups Pumpkin puree Use pure pumpkin, not pie filling
- 2 cups All-purpose flour Can sub gluten-free blend
- ¾ cup Coconut oil Melted
- ¾ cup Plant-based milk Almond, soy, or oat milk
- ¼ cup Maple syrup Natural sweetener
- 3 tablespoon Aquafaba Chickpea liquid, whisked
- 1 teaspoon Apple cider vinegar Activates leavening
- 1 teaspoon Vanilla extract Enhances flavor
- 2 teaspoon Cinnamon Ground
- ½ teaspoon Nutmeg Freshly grated preferred
- ¼ teaspoon Ginger Ground
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Sea salt
- ½ cup Brown sugar For streusel
- ½ cup Rolled oats For topping
- ¼ cup All-purpose flour For streusel mix
- 3 tablespoon Vegan butter Cut into streusel
- ¼ cup Chopped pecans Optional, toasted
- 1 teaspoon Pumpkin spice Optional blend
Instructions
- Preheat oven to 350°F and prepare pan.
- Mix aquafaba and vinegar; set aside.
- Combine wet ingredients.
- Whisk dry ingredients separately.
- Fold dry and wet mixtures together.
- Prepare streusel topping.
- Layer batter and streusel in pan.
- Bake for 45–50 minutes.
- Cool for 20 minutes before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 285kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 210mg | Potassium: 170mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5200IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1.8mg