"Lightly sweetened vegan pumpkin coffee cake made gluten-free and oil-free, but still so cozy and delicious!"
Vegan Pumpkin Coffee Cake
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Prep time: 15mins
Cook time: 45mins
Serves or Makes: 6
Recipe Card
ingredients
Streusel
- 1/4 cup oat flour
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 tablespoons walnut butter
- 1 teaspoon unsweetened soy milk or pumpkin puree
ingredients
Cake
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened soy milk
- 2 tablespoons walnut butter
- 3 tablespoons brown sugar
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup oat flour
- 6 tablespoons light buckwheat flour
- 1/2 teaspoon baking soda
- pinch of salt
ingredients
Glaze (optional)
- 1/4 cup powdered sugar
- 1/2 teaspoon soy milk
Method
Step 1
Preheat oven to 350°F and line a metal loaf pan with parchment paper. If using a glass pan, preheat oven to 325°F.
Step 2
Make the streusel: In a small bowl, combine oat flour, brown sugar, and spices. Add walnut butter and soy milk/pumpkin puree and mix. Use your fingers to pinch the mixture together to form crumbles. Set aside while you prepare the cake.
Step 3
Whisk wet ingredients: In a large mixing bowl, whisk together pumpkin puree, soy milk, walnut butter, brown sugar, vinegar, and vanilla extract.
Step 4
Add spices: Whisk in pumpkin pie spice.
Step 5
Add dry ingredients: Add oat flour, buckwheat flour, baking soda, and salt and mix until well combined.
Step 6
Transfer to pan: Add the batter to your lined baking pan and smooth out the top. Sprinkle streusel on top. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean and the top of the cake feels firm.
Step 7
Cool: Place the pan on a wire rack to cool for 20 minutes, then carefully lift the cake out of the pan (with the parchment paper) and place on the wire rack. Gently slide the cake off of the parchment paper and let the cake cool on the wire rack. Let the cake cool completely before you cut it or the structure of the cake may not set.
Step 8
Serve: The cake itself is very lightly sweetened, so if you want it sweeter you can add the glaze. Place powdered sugar in a bowl and add milk ½ teaspoon at a time while whisking, until thinned to your liking. Drizzle the glaze on once the cake has cooled.
Step 9
Store: Store in an airtight container or wrapped tightly in plastic wrap for up to 2 days at room temperature or in the fridge for 5 days. If you'd like to freeze it, leave the cake unglazed, cut into slices, and freeze in freezer safe containers for about 2 months.