Vegan Pumpkin Coffee Cake
This Vegan Pumpkin Coffee Cake is soft and fluffy, packed with cozy fall spices, loaded with cinnamon streusel, and finished with a drizzle of simple vanilla icing. Made with pantry staples, it’s the perfect fall-inspired treat to enjoy with a hot cup of coffee—and you’d never guess it’s completely plant-based. You can’t stop after one bite!
This coffee cake is perfectly moist thanks to Argilos Mild Extra Virgin Olive Oil, spiced just right with Primal Palate Pumpkin Pie Spice, and tied together with Maizly Corn Milk. Truly delicious products that I highly recommend trying!
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
21
Serves: 9-12
Ingredients
Cinnamon Streusel
- 1 cup1 cup1 cup All Purpose Flour
- 1 cup1 cup1 cup Brown Sugar, packed
- 1 Tbsp1 Tbsp1 Tbsp Organic Cinnamon - Primal Palate
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.333 cup0.333 cup0.333 cup ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos, or neutral oil of choice, or melted and cooled vegan butter
Pumpkin Coffee Cake Batter
- 3 cups3 cups3 cups All Purpose Flour
- 1 cup1 cup1 cup Cane Sugar, or white granulated sugar
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice - Primal Palate
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Salt
- 1 cup1 cup1 cup Pumpkin Purée
- .75 cup.75 cup.75 cup Cornmilk - Maizly, or non-dairy milk of choice
- .5 cup.5 cup.5 cup ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos, or neutral oil of choice, or melted and cooled vegan butter
- 2 tsp2 tsp2 tsp Vanilla Extract - Primal Palate
Vanilla Icing (Optional)
- 1 cup1 cup1 cup Powdered Sugar
- 1.5 - 2 Tbsp1.5 - 2 Tbsp1.5 - 2 Tbsp Cornmilk - Maizly, or non-dairy milk of choice
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Extract
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper. Grease the parchment paper with a light brushing of olive oil or melted vegan butter, or with cooking spray.
- In a medium bowl, prepare the cinnamon streusel. Whisk together the flour, brown sugar, cinnamon, and salt. Stir in the olive oil until the mixture resembles a wet sand-like texture. Set aside.
- In another medium bowl, prepare the pumpkin coffee cake batter. Whisk together the flour, cane sugar, pumpkin pie spice, baking powder, baking soda, and salt. Add in the pumpkin puree, milk, olive oil, and vanilla and whisk until just combined. It's okay for the batter to have some lumps, as long as they aren't lumps of dry ingredients. Be careful not to over mix to prevent the cake from turning out dense.
- Next, assemble the coffee cake. Pour about half of the cake batter into the prepared pan and spread to the edges. Sprinkle about half of the cinnamon streusel evenly on top. Repeat with the remaining cake batter and streusel.
- Bake the cake for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 15 minutes.
- When ready to serve, it’s best served slightly warm. Slice into 9 or 12 squares.
- Prepare the vanilla icing, if using. Whisk together the powdered sugar, milk, and vanilla, starting with less milk and adding a tiny bit more if needed to reach a drippy consistency. If it gets too runny, add some more powdered sugar to thicken it back up. Drizzle the icing on top of each slice. Enjoy!
Notes
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to a month. Note that the crumble topping will soften over time.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Dairy Free Desserts Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 627 |
| Fat: | 21 g |
| Carbohydrates: | 102 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 271 mg |
| Fiber: | 4 g |
| Sugars: | 51 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
One response to “Vegan Pumpkin Coffee Cake”
Leave a Reply
You must be logged in to post a comment.
what a fun and gorgeous coffee cake!!!