Vegan Coffee Cake
Pumpkin Coffee Cake

This vegan coffee cake is an incredibly moist pumpkin cake with a sweet crispy cinnamon pecan streusel topping for a seasonal breakfast the whole family will love. 

Prep Time
30 mins
Cook Time
30 mins
 
Course: Breakfast
Cuisine: American
Keyword: Vegan Coffee Cake
Servings: 9 people
Calories: 465 kcal
Author: Sarah McMinn
Ingredients
Pecan Streusel
Pumpkin Coffee Cake
US Customary - Metric
Instructions
  1. Preheat the oven to 350. Oil and flour a 8x8 baking pan and set aside.
  2. 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. Set aside.
To make the coffee cake
  1. In a stand up mixer, cream together vegan butter and sugar. With mixer on, add pumpkin, apple sauce, and vanilla, scraping down the sides of bowl as needed. The batter will curdle at this point; don't worry, it will come back together.
  2. In a small bowl mix together flour, baking powder and soda, and spice. With mixer on low speed, add flour mixture to butter/sugar mixture in 3 batches, stopping to scrap down the sides of the mixture in between. Blend until just combined.
  3. Pour the batter into the prepared 8x8 baking pan, top with streusel, pressing down lightly, and bake for 45-50 minutes or until a knife inserted in the middle comes out clean.
  4. Remove from oven and let cool for 20 minutes before cutting and serving.
Nutrition Facts
Vegan Coffee Cake
Amount Per Serving
Calories 465 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 36mg12%
Sodium 325mg14%
Potassium 269mg8%
Carbohydrates 69g23%
Fiber 2g8%
Sugar 43g48%
Protein 4g8%
Vitamin A 4665IU93%
Vitamin C 1.3mg2%
Calcium 93mg9%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.