This Pumpkin Coffee Cake is the perfect treat for fall! Its moist texture and rich pumpkin flavor, combined with a crunchy streusel topping, make it an ideal dessert for gatherings or cozy evenings at home. Whether you’re serving it as a breakfast delight or a sweet afternoon snack, this cake stands out with its wonderful spices and comforting aroma.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin and warm spices creates a delightful taste that embodies the essence of autumn.
- Easy to Make: With straightforward steps and common ingredients, you can whip up this cake without any fuss.
- Versatile Serving Options: Perfect for breakfast, dessert, or coffee breaks—this cake fits any occasion!
- Vegan Friendly: A delicious option that everyone can enjoy, regardless of dietary preferences.
- Make Ahead: This cake stores well, allowing you to prepare it in advance for events or busy days.
Tools and Preparation
To ensure your baking experience is smooth and enjoyable, gather the following tools before starting.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Rubber spatula
- 9×13 inch cake pan
- Fork
Importance of Each Tool
- Mixing bowls: Essential for combining wet and dry ingredients effectively.
- Whisk: Helps achieve a light and airy batter by incorporating air into your mixture.
- Rubber spatula: Perfect for scraping down the sides of bowls to ensure thorough mixing.
Ingredients
This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It’s perfectly spiced, full of pumpkin flavor, and the crunchy sweet topping is to die for. Enjoy with a cup of hot coffee or tea.
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 puree
- 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 Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons unsweetened soy milk
- 1/2 teaspoon pure vanilla extract
How to Make Pumpkin Coffee Cake
Step 1: Preheat the Oven
Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch cake pan to prevent sticking.
Step 2: Prepare Dry Ingredients
In a large mixing bowl:
1. Whisk together the flour, baking powder, salt, pumpkin pie spice, and granulated sugar until well combined.
Step 3: Mix Wet Ingredients
In another medium bowl:
1. Whisk together the pumpkin puree, neutral oil, soy milk, and vanilla extract until smooth.
Step 4: Combine Ingredients
Add the wet mixture to the dry mixture:
– Stir carefully with a large spoon until just combined. Avoid overmixing to keep the cake light.
Step 5: Prepare for Baking
Pour the batter into your prepared pan:
– Set aside while you make the streusel topping.
Step 6: Make Streusel Topping
In a medium bowl:
– Combine melted vegan butter, flour, brown sugar, ground cinnamon, and pumpkin pie spice. Use a fork or your hands to mix until crumbly.
Step 7: Assemble Cake
Sprinkle the streusel topping evenly over the batter:
– Place in the oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Step 8: Optional Glaze
If desired:
– In a small bowl, mix powdered sugar with soy milk and vanilla. Drizzle over cooled coffee cake before serving.
Step 9: Storage Tips
Store any leftovers at room temperature covered for about two days or in the refrigerator for up to five days. This cake can also be frozen but tastes best fresh!
Enjoy your delightful slice of Pumpkin Coffee Cake!
How to Serve Pumpkin Coffee Cake
Pumpkin Coffee Cake is a delightful treat that pairs beautifully with various beverages and snacks. Serving it in creative ways can enhance the experience for your guests or family.
With Brewed Coffee
- Enjoying a slice of pumpkin coffee cake with a hot cup of brewed coffee creates a perfect balance of flavors. The richness of the cake complements the boldness of the coffee.
With Herbal Tea
- Pairing pumpkin coffee cake with herbal tea, such as chamomile or chai, adds a warm, soothing element to your dessert time. The spices in the cake harmonize with the aromatic notes in tea.
Topped with Whipped Coconut Cream
- A dollop of whipped coconut cream on top of each slice adds a creamy texture and enhances the overall flavor profile. This makes for an indulgent treat that feels luxurious.
Served with Fresh Fruit
- Slices of fresh fruit like apples or pears provide a refreshing contrast to the rich pumpkin cake. This option adds brightness to your dessert plate.
As Part of a Brunch Spread
- Include pumpkin coffee cake in a larger brunch spread alongside other pastries and dishes. It offers a seasonal touch and is sure to be a hit among guests.
How to Perfect Pumpkin Coffee Cake
Creating the perfect Pumpkin Coffee Cake requires attention to detail and some helpful tips.
- Use Fresh Pumpkin Pureé: Fresh pureé enhances flavor and moisture compared to canned options.
- Don’t Overmix: Gently combine wet and dry ingredients to maintain a light texture; overmixing can lead to density.
- Check Oven Temperature: Ensure your oven is calibrated correctly; baking at the right temperature is crucial for proper rising.
- Cool Before Glazing: Allow the cake to cool completely before adding glaze for better adherence and presentation.
- Store Properly: Keep any leftovers covered to retain moisture, preventing it from drying out quickly.
Best Side Dishes for Pumpkin Coffee Cake
Pumpkin Coffee Cake can shine even brighter when paired with delicious side dishes. Here are some great options:
- Fruit Salad: A vibrant mix of seasonal fruits adds freshness. Consider using apples, pears, and grapes for variety.
- Yogurt Parfait: Layer plant-based yogurt with granola and berries for a healthy complement that balances sweetness.
- Maple Syrup Drizzle: A drizzle of maple syrup on each slice enhances sweetness and complements pumpkin flavors.
- Nut Mix: Serve a bowl of spiced nuts on the side for a crunchy texture that contrasts nicely with soft cake.
- Creamy Oatmeal: A warm bowl of oatmeal flavored with cinnamon provides comfort alongside your coffee cake.
- Savory Scones: Offer savory scones made with herbs or cheese for an interesting flavor combination with dessert.
- Cinnamon Sugar Tortilla Chips: These sweet chips are great for dipping into any leftover glaze or enjoying on their own.
Common Mistakes to Avoid
Many people make small mistakes that can affect the outcome of their Pumpkin Coffee Cake. Here are some common ones to watch for:
Using cold ingredients: Cold wet ingredients can lead to a dense cake. Always let your pumpkin puree and plant-based milk sit at room temperature before mixing.
Overmixing the batter: Overmixing can create a tough texture. Mix just until the dry and wet ingredients are combined for a light, fluffy cake.
Incorrect oven temperature: An oven that’s too hot or too cold can ruin your bake. Use an oven thermometer to ensure it’s at 350 degrees F before starting.
Not checking for doneness: Relying solely on time can lead to undercooked or overbaked cake. Use a toothpick in the center; it should come out clean when done.
Skipping the streusel topping: The crunchy topping is key to this recipe’s appeal. Don’t skip it; it adds flavor and texture that perfectly complements the cake.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 5 days in the fridge.
Freezing Pumpkin Coffee Cake
- Wrap slices tightly in plastic wrap.
- Freeze for up to 3 months for best quality; label with the date.
Reheating Pumpkin Coffee Cake
- Oven: Preheat your oven to 350 degrees F and heat for about 10-15 minutes.
- Microwave: Heat individual slices on medium power for about 30 seconds.
- Stovetop: Place on a skillet over low heat, covering it until warmed through.
Frequently Asked Questions
Here are some common questions about making Pumpkin Coffee Cake:
What makes this Pumpkin Coffee Cake vegan?
This recipe uses plant-based ingredients like soy milk and vegan butter instead of dairy products, making it suitable for a vegan diet.
Can I use fresh pumpkin instead of canned?
Yes! Cook and puree fresh pumpkin, ensuring you have the same amount as called for in the recipe (1 cup).
How should I store leftover Pumpkin Coffee Cake?
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I customize this Pumpkin Coffee Cake?
Absolutely! You can add nuts, chocolate chips, or dried fruits for extra flavor and texture.
Final Thoughts
This Vegan Pumpkin Coffee Cake is not only delicious but also versatile. Perfect as a breakfast treat or dessert, it’s sure to please everyone. Feel free to customize it with your favorite mix-ins or toppings!
Vegan Pumpkin Coffee Cake
Indulge in the cozy flavors of fall with this Vegan Pumpkin Coffee Cake. Perfectly spiced and topped with a crunchy streusel, this cake is an ideal treat for any occasion—whether it’s a leisurely breakfast, an afternoon snack, or a delightful dessert. The rich pumpkin flavor combined with warm spices fills your kitchen with a comforting aroma that invites everyone to gather around. Easy to make and versatile enough for different serving options, this cake is sure to impress family and friends alike. Pair it with your favorite coffee or herbal tea for an unforgettable autumn experience.
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 1x
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup neutral oil (like avocado)
- 1 cup unsweetened soy milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- For the streusel: vegan butter, brown sugar, flour, ground cinnamon
Instructions
- Preheat oven to 350°F and grease a 9×13 inch pan.
- In a large bowl, combine flour, baking powder, salt, pumpkin pie spice, and sugar.
- In another bowl, mix pumpkin puree, neutral oil, soy milk, and vanilla until smooth.
- Add wet ingredients to dry ingredients and stir until just combined.
- Pour batter into the pan and set aside.
- For the streusel topping, mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly.
- Sprinkle streusel over the batter and bake for 40-45 minutes or until a toothpick comes out clean.
- Optional: Drizzle glaze made from powdered sugar mixed with soy milk and vanilla over cooled cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg