Description
This Vegan Pumpkin Coffee Cake is a must-try. With simple ingredients like pumpkin puree and pumpkin spice, it’s perfect for brunch or a quick snack. Moist, flavorful, and entirely plant-based, this cake is sure to impress anyone who enjoys wholesome desserts.
Ingredients
Scale
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 5 Tablespoons vegan butter room temperature
- ¾ cup oat milk or soy milk
- 1 Tablespoon apple cider vinegar
- ¾ cup pumpkin puree
- ½ cup brown sugar
- â…“ cup sugar
- â…“ cup melted vegan butter or olive oil
- 2 cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup powdered sugar
- ½ teaspoon pumpkin pie spice
- 1 Tablespoon oat milk or soy milk
Instructions
- Preheat your oven to 350F and line an 8×8 inch baking pan with parchment paper. Lightly grease the sides with coconut oil or vegan butter.
- In a mixing bowl, combine the oat milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
- In another bowl, mix together the flour, brown sugar, pumpkin pie spice, baking powder, salt, and baking soda.
- Add the pumpkin puree, melted vegan butter, and the curdled oat milk mixture to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared baking pan, smoothing it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling before glazing.
Notes
You can substitute oat milk with soy milk if desired.
Ensure the baking powder is fresh for the best rise of the cake.
Top with a simple glaze made with powdered sugar and a splash of oat milk.
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg