Pumpkin Coffee Cake

This Vegan Pumpkin Coffee Cake is the perfect fall treat! Bursting with pumpkin flavor and warm spices, it brings comfort to any gathering. The delightful crunchy topping adds a satisfying texture that pairs beautifully with a warm cup of coffee or tea. Whether for brunch, dessert, or a cozy afternoon snack, this cake is sure to impress.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of pumpkin and spices creates a rich taste that captures the essence of autumn.
• Easy to Make: With simple steps and common ingredients, you can whip up this cake without stress.
• Versatile Serving Options: Perfect for breakfast, dessert, or even as an afternoon snack with friends.
• Vegan Friendly: Made without any animal products, it’s suitable for a variety of dietary preferences.
• Moist and Tender: The addition of pumpkin ensures each slice is soft and moist, making it irresistible.

Tools and Preparation

Before diving into the recipe, gather your tools. Having everything ready will make the process smoother.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• 9×13 inch cake pan
• Fork
• Measuring cups and spoons

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients without spills or mess.
• Whisk: Helps incorporate air into your batter for a light and fluffy texture.
• Cake pan: A sturdy pan ensures even baking and easy removal of your delicious cake.

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 pureé
• 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

How to Make Pumpkin Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch cake pan to prepare for your batter.

Step 2: Prepare Dry Ingredients

In a large mixing bowl:
1. Whisk together the following until well combined:
– 3 cups all purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 1/2 tablespoons pumpkin pie spice
– 1 cup granulated sugar

Step 3: Mix Wet Ingredients

In a medium bowl:
1. Whisk together these ingredients until smooth:
– 1 cup pumpkin pureé
– 1/2 cup neutral flavored oil (I used avocado oil)
– 1 cup unsweetened soy milk
– 2 teaspoons pure vanilla extract

Step 4: Combine Ingredients

Add the wet ingredients into the dry mixture:
– Stir gently with a large spoon until just combined. Avoid overmixing to keep your coffee cake light.

Step 5: Prepare the Streusel Topping

In another medium bowl:
– Mix together using a fork until crumbly:
– 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

Step 6: Assemble and Bake

Pour the cake batter into the prepared pan. Sprinkle the streusel evenly over the top.
– Place in preheated oven and bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Optional Glaze

If desired, mix these ingredients in a small bowl:
– Drizzle over cooled coffee cake after baking for an extra touch of sweetness.

Step 8: Serve and Store

Serve slices warm alongside coffee or tea.
– Storage tip: Cover well at room temperature for up to 2 days or refrigerate for up to 5 days. You can freeze leftovers if needed but enjoy fresh for best flavor!

How to Serve Pumpkin Coffee Cake

Pumpkin Coffee Cake is a delightful treat that pairs wonderfully with various beverages and snacks. Here are some great serving suggestions to enhance your coffee cake experience.

With Coffee

• A robust cup of brewed coffee complements the spiced flavors of the pumpkin perfectly.

With Tea

• Pairing it with herbal or chai tea creates a cozy afternoon treat.

Topped with Whipped Coconut Cream

• Add a dollop of coconut cream for a rich, creamy texture that contrasts nicely with the cake’s crumb.

With Fresh Fruit

• Serve alongside slices of apple or pear for a refreshing balance to the sweetness.

As a Breakfast Item

• Enjoy it warm for breakfast; it’s an easy way to start your day on a sweet note.

How to Perfect Pumpkin Coffee Cake

To ensure your Pumpkin Coffee Cake turns out moist and flavorful, consider these helpful tips.

• Use fresh pumpkin puree: Fresh puree enhances flavor and moisture compared to canned versions.

• Don’t overmix: Stir until just combined; overmixing can lead to a dense cake texture.

• Check for doneness: Use a toothpick in the center; it should come out clean for perfect baking.

• Cool before glazing: Allow the cake to cool completely before adding glaze, ensuring it sets properly.

Best Side Dishes for Pumpkin Coffee Cake

Pair your Pumpkin Coffee Cake with these delicious side dishes for an even more satisfying meal or snack.

1. Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the cake.

2. Yogurt Parfait: Layer dairy-free yogurt with granola and berries for a healthy twist.

3. Maple Syrup Drizzle: A light drizzle of maple syrup enhances the pumpkin flavor and adds sweetness.

4. Chia Seed Pudding: This creamy dessert offers a nutritious pairing that’s filling yet light.

5. Granola Bars: A chewy granola bar provides crunch and pairs well with the soft texture of the cake.

6. Cinnamon Sugar Tortilla Chips: Crisp chips sprinkled with cinnamon sugar offer a fun, crunchy contrast.

Common Mistakes to Avoid

When making Pumpkin Coffee Cake, avoiding common mistakes can ensure the best results. Here are some pitfalls to watch out for:

• Boldly skip preheating: Not preheating the oven can lead to uneven baking. Always preheat your oven before placing your cake inside for consistent results.

• Boldly overmixing the batter: Overmixing can make your cake dense and tough. Mix until just combined for a light and fluffy texture.

• Boldly ignoring ingredient temperatures: Using cold ingredients can affect the batter’s consistency. Ensure ingredients like milk and oil are at room temperature before mixing.

• Boldly neglecting measurements: Accurate measurements are key in baking. Use measuring cups and spoons to ensure you have the right amounts of each ingredient.

• Boldly overlooking cooling time: Cutting into the cake too soon can result in a messy slice. Allow the coffee cake to cool completely before serving for better texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Pumpkin Coffee Cake in an airtight container.
• It will last up to 5 days in the refrigerator.

Freezing Pumpkin Coffee Cake

• Wrap individual pieces or the whole cake tightly in plastic wrap before placing it in a freezer-safe bag.
• It can be frozen for up to 3 months; just make sure to label it with the date.

Reheating Pumpkin Coffee Cake

• Oven: Preheat to 350°F (175°C). Place the cake on a baking sheet and heat for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 20-30 seconds, checking frequently.
• Stovetop: For a warm treat, place slices in a skillet over low heat, covered, until warmed through.

Frequently Asked Questions

Here are some common questions about making Pumpkin Coffee Cake:

What can I use instead of pumpkin puree?

You can substitute with applesauce or mashed bananas for a different flavor profile while maintaining moisture.

How do I know when my Pumpkin Coffee Cake is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs attached, it’s ready!

Can I add nuts or chocolate chips to the recipe?

Absolutely! Feel free to customize by adding walnuts, pecans, or dairy-free chocolate chips into the batter.

Is this recipe suitable for special diets?

Yes! This Vegan Pumpkin Coffee Cake is dairy-free and egg-free, making it perfect for various dietary needs.

Final Thoughts

This Vegan Pumpkin Coffee Cake is not only a delightful treat but also versatile enough for breakfast or dessert. You can easily customize it by adding your favorite nuts or spices. Try this recipe today and enjoy a warm slice with your favorite beverage!