This Pumpkin Coffee Cake is the perfect fall dessert that combines rich pumpkin flavor with warm spices, making it an irresistible treat for any occasion. Whether you’re hosting a brunch, celebrating a holiday, or simply indulging on a cozy day at home, this cake pairs beautifully with a hot cup of coffee or tea. The crunchy sweet topping adds a delightful texture that elevates this simple cake to something truly special.
Why You’ll Love This Recipe
- Easy to Make: With straightforward ingredients and simple steps, this recipe is perfect for bakers of all skill levels.
- Flavorful Experience: The blend of pumpkin and spices creates a warm, inviting flavor that encapsulates the essence of autumn.
- Perfect for Sharing: With 16 servings, this cake is ideal for gatherings or potlucks where you want to impress your friends and family.
- Versatile Enjoyment: Serve it as breakfast, dessert, or an afternoon snack – it fits any moment.
- Vegan-Friendly: This recipe is completely plant-based, ensuring everyone can enjoy a slice without compromise.
Tools and Preparation
Before you start baking this delicious Pumpkin Coffee Cake, gather your tools and equipment. Having everything ready will make the process smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- 9×13 inch cake pan
- Fork (for streusel)
- Oven mitts
Importance of Each Tool
- Mixing bowls: Essential for combining your dry and wet ingredients separately to create the perfect batter.
- Whisk: Helps achieve a smooth mixture without lumps; it’s crucial for blending both wet and dry ingredients thoroughly.
- 9×13 inch cake pan: The ideal size for baking this cake evenly while allowing enough room for the streusel topping.
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
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 and lightly grease a 9×13 inch cake pan to prepare for baking.
Step 2: Combine Dry Ingredients
In a large mixing bowl:
* 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:
* Whisk together the pumpkin puree, neutral oil, unsweetened soy milk, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Mixtures
Add the wet mixture into the bowl with dry ingredients:
* Stir gently with a large spoon until just combined. Be cautious not to over mix as this can make the cake dense.
Step 5: Prepare for Baking
Pour your batter into the prepared cake pan:
* Set aside while you make the streusel topping.
Step 6: Make the Streusel Topping
In a medium bowl:
* Mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice using a fork until crumbly. Use your hands if necessary.
Step 7: Add Streusel Topping
Sprinkle the streusel over the cake batter evenly:
* Place in the oven and bake for 40–45 minutes or until a toothpick inserted comes out clean from the center.
Step 8: Optional Glaze
If desired:
* Stir together all glaze ingredients in a small bowl. Drizzle over cooled coffee cake before serving.
Step 9: Storage Tips
Store any leftovers at room temperature covered well for about two days:
* For longer storage, refrigerate up to five days or freeze if needed. It’s best served fresh on the same day!
Enjoy your slice of delicious Pumpkin Coffee Cake!
How to Serve Pumpkin Coffee Cake
Pumpkin Coffee Cake is a delightful treat that pairs wonderfully with various beverages and snacks. Whether you enjoy it as a breakfast item or a dessert, serving suggestions can enhance the experience.
With Coffee
- Classic Brew: A hot cup of your favorite coffee complements the warm spices in the cake.
- Espresso: The bold flavor of espresso contrasts beautifully with the sweetness of the cake.
With Tea
- Chai Tea: The spiced notes of chai enhance the pumpkin flavors for a cozy afternoon treat.
- Green Tea: A lighter option that balances the richness of the cake.
Topped with Ice Cream
- Vegan Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a delightful temperature contrast.
- Coconut Ice Cream: For a tropical twist, coconut ice cream pairs well with the spices in the cake.
As Part of a Brunch Spread
- Fruit Salad: Fresh fruits add brightness and balance to the meal.
- Savory Quiche: A slice of quiche offers a savory counterpart to the sweet cake.
How to Perfect Pumpkin Coffee Cake
Creating the perfect Pumpkin Coffee Cake requires attention to detail and some helpful tips. Here are some key points to ensure your cake turns out delicious every time.
- Use Fresh Ingredients: Ensure your pumpkin puree is fresh for optimal flavor. Avoid using old or expired ingredients that can affect taste.
- Don’t Overmix: Gently combine wet and dry ingredients. Overmixing can make the cake dense instead of light and fluffy.
- Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures. This helps achieve even cooking throughout.
- Cool Before Serving: Allow the coffee cake to cool completely before slicing. This helps maintain its structure and flavor.
Best Side Dishes for Pumpkin Coffee Cake
Pairing side dishes with your Pumpkin Coffee Cake can elevate your meal. Here are some excellent options that complement its flavors well.
- Greek Yogurt Parfait: Creamy yogurt topped with granola and fruit adds texture and tanginess.
- Maple Syrup Drizzle: A light drizzle enhances sweetness, making each bite even more indulgent.
- Roasted Nuts Mix: A handful of seasoned nuts offers crunch and savory notes alongside the sweet cake.
- Cheese Platter: Soft cheeses like brie or vegan alternatives provide a creamy contrast to the spiced elements in the cake.
- Scones or Biscuits: Light, flaky scones provide additional baked goodness for brunch gatherings.
- Vegetable Crudités: Fresh veggies with hummus offer a refreshing palate cleanser following rich bites.
Common Mistakes to Avoid
Making Pumpkin Coffee Cake can be simple, but some common mistakes can affect the final result. Here are a few pitfalls to watch out for:
- Skipping the Sifting: Many people skip sifting the dry ingredients, causing lumps in the batter. Always sift to ensure a smooth and even texture.
- Overmixing the Batter: Overmixing can lead to a dense cake. Mix until just combined for a light and fluffy texture.
- Not Measuring Ingredients Accurately: Incorrect measurements can ruin your cake. Use measuring cups and spoons for accuracy, especially with flour and sugar.
- Ignoring Oven Temperature: An incorrect oven temperature can affect baking time. Use an oven thermometer to ensure accuracy.
- Neglecting to Cool Before Glazing: Glazing a warm cake can cause the glaze to melt away. Allow your coffee cake to cool completely before adding any glaze.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep at room temperature for about 2 days if covered well.
Freezing Pumpkin Coffee Cake
- Wrap individual slices in plastic wrap before placing them in a freezer bag.
- Can be frozen for up to 3 months.
Reheating Pumpkin Coffee Cake
- Oven: Preheat your oven to 350°F and bake for about 10-15 minutes until warm.
- Microwave: Heat individual slices on medium power for about 20-30 seconds until warmed through.
- Stovetop: Place on a skillet over low heat, covering it with a lid for a few minutes until warm.
Frequently Asked Questions
Here are some questions readers often have about making Pumpkin Coffee Cake:
Can I make this Pumpkin Coffee Cake gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
What makes this Pumpkin Coffee Cake vegan?
This recipe uses plant-based ingredients like soy milk and vegan butter, making it suitable for vegan diets.
How do I store leftover Pumpkin Coffee Cake?
Store it in an airtight container in the refrigerator for up to 5 days or freeze it for longer storage.
Can I add nuts or chocolate chips?
Absolutely! You can mix in walnuts, pecans, or chocolate chips into the batter for added flavor and texture.
What’s the best way to serve Pumpkin Coffee Cake?
Serve it warm or at room temperature with a cup of coffee or tea for an ideal pairing!
Final Thoughts
This Vegan Pumpkin Coffee Cake is not only delicious but also versatile. With its rich pumpkin flavor and delightful spices, it’s perfect for fall gatherings or cozy breakfasts. Feel free to customize it by adding nuts or chocolate chips to suit your taste preferences!
Vegan Pumpkin Coffee Cake
Indulge in the warm, comforting flavors of this Vegan Pumpkin Coffee Cake. Perfect for autumn gatherings or cozy mornings, this delightful cake is infused with rich pumpkin and a blend of warm spices. Topped with a crunchy streusel, it pairs beautifully with coffee or tea, making it an irresistible treat for any occasion.
- Total Time: 1 hour
- Yield: Approximately 16 servings 1x
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup neutral flavored oil (like avocado oil)
- 1 cup unsweetened soy milk
- 1 tablespoon baking powder
- 1 1/2 tablespoons pumpkin pie spice
- 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
- 1 cup powdered sugar
- 2 tablespoons unsweetened soy milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch cake pan.
- In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and granulated sugar.
- In another bowl, mix pumpkin puree, oil, soy milk, and vanilla extract until smooth.
- Combine wet and dry ingredients gently until just mixed.
- Pour batter into prepared pan and set aside while you prepare the streusel.
- In a medium bowl, combine melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly; sprinkle over the batter.
- Bake for 40–45 minutes or until a toothpick comes out clean from the center.
- Optional: Stir together all glaze ingredients in a small bowl and drizzle over cooled coffee cake before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 305
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Ensure your pumpkin puree is fresh for the best flavor. Avoid overmixing to keep the cake light and fluffy. Customize by adding nuts or chocolate chips into the batter if desired.
