Vegan Coffee Cake

This pumpkin coffee cake is the best ever! Deliciously spice and delightfully satisfying, this delectable fall treat is the perfect option for whenever you're craving something sweet. The whole family will love this autumnal morning pastry.

5 from 1 vote

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Prep Time: 30 minutes

Cook Time: 50 minutes

Servings: people

Calories: 465kcal

Author: Sarah McMinn

Ingredients

Pecan Streusel

6 tablespoons all-purpose flour
½ cup brown sugar
¼ cup white sugar
¾ cup chopped pecans
½ teaspoon cinnamon
3 tablespoons butter, cut into small pieces

Pumpkin Coffee Cake

8 tablespoons (1 stick) vegan butter (I use Earth Balance)
1 cup brown sugar
1 cup pumpkin puree
½ cup apple sauce
1 teaspoon vanilla extract
1 ¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
⅛ teaspoon cloves
⅛ teaspoon nutmeg

US Customary - Metric

Instructions

Preheat the oven to 350. Oil and flour an 8x8 baking pan and set aside.
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.
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. The batter will curdle at this point; don't worry, it will come back together.
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, stopping to scrape down the sides of the mixture in between. Blend until just combined.
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.
Remove from oven and let cool for 20 minutes before cutting and serving.

Notes

Serving and Storing - Serve this vegan coffee cake warm or at room temperature. Store this cake in an airtight container at room temperature for up to 4 days, in the refrigerator for five to seven days, or in the freezer for up to three months.

Recipe Tips

Don’t over-mix the batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
Applesauce varies a lot. If your applesauce seems thin, first strain it through a fine-mesh strainer to get the excess liquid out.
Do not open the oven door while the cake is baking. This causes the structure to fall leaving you with a dent in the middle of your cake. You can check for doneness after 30 minutes.
Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake for the last 10 minutes.

Variations - This recipe makes about 12 muffins. Fill the muffin tin about ¾ of the way full and top with streusel. Bake for 20 minutes before checking for doneness.

Nutrition