Description
This absurdly moist vegan pumpkin coffee cake is based off of my award-winning pumpkin bread- it’s soft, tender, and filled with a ripple of brown sugar ‘cream cheese’ and a cinnamon spiced crumble on top! You can’t stop after one bite!
Ingredients
Brown Sugar Spiced Crumble:
- 1 cup (125 g) all purpose flour
- 1 tsp ground pumpkin spice blend
- 3/4 cup (150 g) light brown sugar
- 5 tbsp (70 g) vegan butter, melted and cooled to room temperature
- 1 tsp vanilla extract
- 1/8 tsp sea salt
Cream Cheese Filling:
- 8 ounces vegan cream cheese
- 1 tbsp light brown sugar
- 1 tbsp cornstarch
Pumpkin Spice Sugar:
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (37 g) all purpose flour
- 1 tbsp pumpkin spice blend
Pumpkin Coffee Cake Batter:
- 3 cups (375 g) all purpose flour
- 1 tbsp pumpkin spice blend
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/4 cup (250 g) granulated sugar
- 1/2 cup (113 g) vegan butter, melted
- 3/4 cup (170 g) pumpkin puree
- 2/3 cup (180 mL) dairy free milk
- 1 tbsp vanilla extract
Instructions
- Prep: Preheat the oven to 350F, and line a 9-inch springform pan with parchment paper. Grease the rims of the springform pan.
- Make the crumble first: In a medium bowl, use a fork to mix together the crumble ingredients until it resembles a sand like texture. Set aside.
- Next, make the cream cheese filling: In another medium bowl, use a hand mixer or a whisk to cream together the cream cheese filling ingredients until the cream cheese is fluffy and the ingredients are integrated (about 1-2 minutes). Set aside.
- Then make the pumpkin spice sugar: In a small bowl, whisk together the pumpkin spice sugar ingredients, and set aside.
- Now make the pumpkin coffee cake batter: In a large bowl, whisk together the vegan butter, sugar, pumpkin puree, and vanilla extract. Whisk to combine. Then add in the remaining flour, baking powder, baking soda, pumpkin spice, and sea salt. As you’re whisking the dry ingredients, pour in the dairy free milk. Whisk just until the dry ingredients are incorporated with the wet.
- Assemble the coffee cake: Spoon half of the pumpkin coffee cake batter into the pan, and spread it to the edges of the pan. Then spoon the cream cheese layer on top, and use an offset spatula to spread the cream cheese to the edges. Next, sprinkle all of the pumpkin spice sugar over the cream cheese filling. Finally, spoon the remaining pumpkin coffee cake batter on top to the edges of the pan. Sprinkle the crumble on top of the batter.
- Bake: Place the springform pan into the oven to bake for 75-77 minutes (it’s a long bake time, but don’t worry- it doesn’t dry out!). Cover the crumble if it looks like it’s browning too fast. Remove the pan from the oven when a toothpick comes out clean and the crumble is lightly golden on top.
- Cool: Allow the coffee cake to cool in its pan for 1 hour.
- Serve: When ready to serve, carefully remove the walls of the springform pan, and dust with powdered sugar on top. Slice, serve, and enjoy!
Notes
*Gluten Free: You can swap in gluten-free 1:1 baking flour (such as King Arthur’s measure for measure) or oat flour. For gluten free flour blends, please use the cup measurements then convert to gram measurements (so if 1 cup of Bob’s Red Mill 1:1 GF baking flour weighs 148 g per cup, you’ll multiply 148 by 3 cups of flour to yield 444 g for this recipe). If you’re using King Arthur measure-for-measure, however, 1 cup of KA = 1 cup AP flour in weight as well, so you can use 375 g of King Arthur GF measure-for-measure flour. For oat flour, please use the gram measurements rather than the cup measurements (so you would need 3 3/4 cups of oat flour for 375 g).
Pumpkin spice blend: if you don’t have a blend of pumpkin spice, you can easily making one. Here is a great DIY pumpkin spice blend that I use often.
