Pumpkin Coffee Cake (Vegan)
Ingredients:
- For the cake:
- 210 g (1 3/4 cups) all-purpose flour
- 4.7 g (1 tsp) baking soda
- 2.3 g (1/2 tsp) baking powder
- 3 g (1/2 tsp) salt
- 5.3 g (2 tsp) ground cinnamon
- 1 g (1/2 tsp) ground ginger
- 1/4 tsp ground cloves
- 245 g (1 cup) pumpkin puree
- 150 g (3/4 cup) granulated sugar
- 80 ml (1/3 cup) neutral oil
- 60 ml (1/4 cup) unsweetened plant milk
- 15 ml (1 tbsp) apple cider vinegar
- 4.3 g (1 tsp) vanilla extract
- For the streusel topping:
- 60 g (1/2 cup) all-purpose flour
- 71 g (1/3 cup) brown sugar
- 2.7 g (1 tsp) ground cinnamon
- 56.8 g (1/4 cup) vegan butter
- 33.3 g (1/3 cup) chopped pecans or walnuts
Equipments:
Features:
Soy-Free
Nutrition:
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Measure out the dry and wet ingredients separately before starting so mixing goes quickly. Make sure the vegan butter for the streusel is cold — straight from the fridge — so it stays crumbly instead of melting into the topping.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C). Grease an 8-inch square or 9-inch round baking pan.
- Make the Streusel: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold vegan butter with a fork or your fingers until crumbly. Stir in the nuts if using. Set aside.
- Combine the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
- Combine the Wet Ingredients: In another bowl, whisk the pumpkin puree, sugar, oil, plant milk, apple cider vinegar, and vanilla until smooth.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients and stir just until combined — don't overmix.
- Assemble: Spread the batter into the prepared pan and sprinkle the streusel evenly over the top.
- Bake: Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for at least 20 minutes before slicing.
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to a week. Freeze individual slices, wrapped well, for up to 2 months.
Tip: Don't overmix the batter once the wet and dry ingredients combine — a few lumps are fine and keep the cake tender.
Swap: Swap the nuts in the streusel for rolled oats, or leave them out entirely for a nut-free version.
Apple cider vinegar reacts with the baking soda to help the cake rise without eggs. Pumpkin puree keeps the crumb moist, and the warm spice blend of cinnamon, ginger, and cloves gives it that classic fall coffee cake flavor.
Pumpkin Coffee Cake (Vegan)
Ingredients:
- For the cake:
- 210 g (1 3/4 cups) all-purpose flour
- 4.7 g (1 tsp) baking soda
- 2.3 g (1/2 tsp) baking powder
- 3 g (1/2 tsp) salt
- 5.3 g (2 tsp) ground cinnamon
- 1 g (1/2 tsp) ground ginger
- 1/4 tsp ground cloves
- 245 g (1 cup) pumpkin puree
- 150 g (3/4 cup) granulated sugar
- 80 ml (1/3 cup) neutral oil
- 60 ml (1/4 cup) unsweetened plant milk
- 15 ml (1 tbsp) apple cider vinegar
- 4.3 g (1 tsp) vanilla extract
- For the streusel topping:
- 60 g (1/2 cup) all-purpose flour
- 71 g (1/3 cup) brown sugar
- 2.7 g (1 tsp) ground cinnamon
- 56.8 g (1/4 cup) vegan butter
- 33.3 g (1/3 cup) chopped pecans or walnuts
Equipments:
Features:
Why These Ingredients:
Apple cider vinegar reacts with the baking soda to help the cake rise without eggs. Pumpkin puree keeps the crumb moist, and the warm spice blend of cinnamon, ginger, and cloves gives it that classic fall coffee cake flavor.
Prep:
Measure out the dry and wet ingredients separately before starting so mixing goes quickly. Make sure the vegan butter for the streusel is cold — straight from the fridge — so it stays crumbly instead of melting into the topping.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C). Grease an 8-inch square or 9-inch round baking pan.
- Make the Streusel: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold vegan butter with a fork or your fingers until crumbly. Stir in the nuts if using. Set aside.
- Combine the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
- Combine the Wet Ingredients: In another bowl, whisk the pumpkin puree, sugar, oil, plant milk, apple cider vinegar, and vanilla until smooth.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients and stir just until combined — don't overmix.
- Assemble: Spread the batter into the prepared pan and sprinkle the streusel evenly over the top.
- Bake: Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for at least 20 minutes before slicing.
