Description
This super delicious, moist, and tender pumpkin coffee cake is full of all of autumn’s classic flavors, and just so easy to make! Perfect with a cup of coffee for a cozy fall breakfast, and undetectably vegan, eggless, dairy free, and refined sugar free!
Ingredients
Pumpkin Coffee Cake:
- 3 cups (375 g) all purpose flour*
- 1 tbsp arrowroot starch
- 1 tbsp pumpkin pie spice blend
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/4 cup (250 g) granulated sugar
- 1/2 cup (113 g) vegan butter, melted and cooled
- 3/4 cup (170 g) pumpkin puree
- 2/3 cup (180 g) unsweetened dairy free milk with 1 tsp apple cider vinegar, room temperature
- 1 tbsp vanilla extract or vanilla paste
Pumpkin Spice Filling:
- 3/4 cup (150 g) granulated sugar or brown sugar
- 1/4 cup (37 g) all purpose flour*
- 2 tbsp pumpkin pie spice blend
Pumpkin Spice Crumble:
- 3/4 cup (150 g) granulated sugar or brown sugar
- 1 cup (125 g) all purpose flour*
- 2 tbsp pumpkin pie spice blend
- 1/2 cup (113 g) vegan butter, melted
Optional Topping:
- 1 cup (120 g) powdered sugar
- 1 tbsp dairy free milk
Instructions
- Prep: Preheat the oven to 350F and lightly grease and line an 8×8 baking pan with parchment paper and olive oil.
- Pumpkin spice sugar filling: In a medium bowl, prepare the pumpkin spice sugar filling. Whisk together the sugar, flour, and cinnamon. Set aside.
- Pumpkin spice crumble topping: In another medium bowl, prepare the pumpkin spice crumble. Whisk together the sugar, flour, and pumpkin spice. Use a fork to mix in the melted vegan butter into the mixture until it resembles a crumble. Set aside.
- Make the vegan pumpkin coffee cake batter: Prepare the main coffee cake layer. In a medium bowl, whisk together the flour, arrowroot powder, pumpkin spice, and baking powder and baking soda. Set aside. In a large bowl, whisk together the melted vegan butter, sugar, pumpkin puree, dairy free milk mixture, and vanilla. Then add in the flour mixture, and stir until there are no more dry streaks of flour.
- Assemble the coffee cake: Pour half of the batter into your baking pan, and spread the batter to touch the edges of the pan. Sprinkle in the cinnamon sugar filling on top evenly. Add the remaining half of the batter on top of the pumpkin spice sugar filling. Top with the pumpkin spice crumble.
- Bake: Place the pan into the oven to bake for 45-55 minutes, or until the toothpick comes out clean. Remove from the oven, and allow the coffee cake to cool in the pan for 10 minutes.
- Serve: When ready to serve, it’s best served slightly warm. Slice into 9 squares and prepare the optional glaze. Whisk together the powdered sugar and dairy free milk, and drizzle on top of each slice. Enjoy! Store any leftovers covered in an airtight container at room temperature for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to a month.
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.
Keywords: pumpkin coffee cake, vegan pumpkin coffee cake