Vegan Pumpkin Coffee Cake

Why You'll Love This Recipe:

- It's ready in less than an hour! - It's the best way to kick off fall baking.    - It's perfect when you're craving something sweet for breakfast or dessert.

This coffee cake, with or without the streusel, is utterly decadent. Rich and flavorful, holds moisture, and not too sweet unless you add some sugar on top! It's crowd pleasing (really good to deliver to socially distanced friends). I come back to it time and time again. I use a baking sheet that precuts the cake into 18 even servings and it bakes so nicely. Make this coffee cake!


Ingredients You'll Need:

Step One

To make the streusel combine the flour, sugars, pecans, and cinnamon in a large bowl. Cut in pieces of the vegan butter and break it apart with your fingers until the streusel is clumped into small pea-size pieces.

Step Two

In a stand-up mixer, cream together vegan butter and sugar. With the mixer on, add pumpkin, apple sauce, and vanilla, scraping down the sides of the bowl as needed.

Step Three

In a small bowl mix together flour, baking powder and soda, and spice. With the mixer on low speed, add flour mixture to butter/sugar mixture in 3 batches until combined.

Step Three

Pour the batter into the prepared 8x8 baking pan, top with streusel, pressing down lightly.

Step Four

Bake for 45-50 minutes or until a knife inserted in the middle comes out clean. Remove from oven and let cool for 20 minutes before cutting and serving.

Recipe Tips and Tricks:

-  Do not overmix your batter. Overmixing will give you a gummy and dense cake - If your applesauce seems thin, first strain it through a fine-mesh strainer to get the excess liquid out. - Bake this coffee cake into muffins by dividing the batter among a lined cupcake pan.

Swipe Up for the Full Recipe

If you try this recipe be sure to leave a review and star rating on the blog!