Vegan Pumpkin Coffee Cake with Streusel

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9 Spectacular Vegan Pumpkin Coffee Cake with Streusel – Tantalizing, Happy Layers

Can you imagine slicing into a slab of moist, golden Vegan Pumpkin Coffee Cake with Streusel and savoring every lush bite? This recipe will deliver that thrill! Each layer is crammed with heartwarming pumpkin spice, golden streusel, and serious coffee cake joy. If you’re someone who cherishes bold autumn flavors with a happy twist, this is your new favorite treat. For even more happy endings, browse our Tasty Pumpkin Zucchini Muffins With Cinnamon Cream Cheese Frosting or the jam-packed Baked Pumpkin French Toast Muffins after you try today’s adventure.

Why You’ll Love Vegan Pumpkin Coffee Cake with Streusel

• Packed with spectacular, crave-worthy pumpkin spice flavor and crunchy streusel
• Vegan, gluten-free, and easy to make – perfect for happy mornings or exciting gatherings
• Happy layers: pillowy cake, cinnamon swirl, and a golden, crunchy topping
• Ideal for breakfast, snack, or an impressive dessert centerpiece
• Bakes in under an hour yet tastes like a true festival
• Can be paired with other crowd-pleasers like our Buttermilk Blueberry Breakfast Cake for feasting variety

Ingredients for Vegan Pumpkin Coffee Cake with Streusel

Every ingredient here stars in creating the most wondrous, memorable Vegan Pumpkin Coffee Cake with Streusel. Let’s dive into the tempting, magical components that make each bite exceptional:

• Flaxseed meal (2 tbsp): Brings a surprising richness and structure
• Water (6 tbsp): Helps activate the flax – a simple, helpful egg substitute
• Non-dairy milk (1/2 cup): Choose oat, soy, or almond for a creamy, comforting base
• Apple cider vinegar (1½ tsp): Reacts with the milk to create luxurious vegan “buttermilk”
• Brown rice flour (½ cup): For a light yet hearty crumb
• Sorghum flour (½ cup): Boosts texture and wholesome complexity
• Tapioca starch (½ cup): Lends a tender, irresistible springiness
• Baking powder and baking soda: Work together for a light, fluffy rise
• Salt (½ tsp): Sharply intensifies flavors
• Ground cinnamon (2 tsp), ginger (¼ tsp), nutmeg (½ tsp), cloves (¼ tsp), allspice (⅛ tsp): This spectacular spice blend conjures autumn spirit in every mouthful
• Light brown sugar (½ cup + ½ cup packed): Rich, dimensional sweetness
• Granulated sugar (½ cup): Balances with clean pep
• Pumpkin puree (1 cup): The hero, making every slice tender, moist, and saturated with pumpkin flavor
• Melted coconut oil (½ cup): Delivers delicious fat and a hint of the tropics
• For the streusel: all-purpose flour (¼ cup), chopped pecans (½ cup, brings crunch and luxury), pumpkin pie spice (1 tsp), melted vegan butter (3 tbsp), packed dark brown sugar (3 tbsp), and a hearty hit of cinnamon (1 tbsp) for an aromatic, crumbly topping.

What a feast of happy, magical layers! Use quality fresh spices and a bright orange pumpkin puree for the most jaw-dropping presentation.

Necessary Tools

To produce this enchanting Vegan Pumpkin Coffee Cake with Streusel, arm yourself with:

• 8×8-inch baking pan: Ideal for perfectly thick, uniform slices
• Mixing bowls (at least two): For handling wet, dry, and streusel streams efficiently
• Whisk and spatula: For achieving the smoothest, happiest batter and folding with gentle accuracy
• Measuring cups and spoons: Precision ensures an outstanding crumb every time
• Small bowls: Perfect for making your streusel and cinnamon swirl layers
• Oven mitts: For confidence when handling your bubbling masterpiece
• Cooling rack: Promotes a soft, steady finish while keeping the cake’s bottom from getting soggy

These reliable tools make every step smooth and joyous, ensuring spectacular results and happy bakers.

Ingredient Additions & Substitutions

Vegan Pumpkin Coffee Cake with Streusel is outstanding on its own, but let your creativity soar! Consider these crave-worthy options to tailor the magic:

• Flours: If you can’t find sorghum or brown rice flour, substitute with oat flour or gluten-free all-purpose, but keep an eye for the best texture – it should be light, fluffy, and just a tiny bit crumbly for that authentic feel.
• Nuts: Pecans add a buttery crunch, but walnuts or silvered almonds can also captivate. For nut-free, swap in pumpkin seeds for a vibrant topping.
• Pumpkin Puree: Homemade pumpkin or even butternut squash puree produces an extra vibrant flavor.
• Sweetener: For those who strive for a less intense sweetness or a different vibe, organic coconut sugar can be subbed for brown sugar, adding a light caramel richness.
• Spices: Love spice? Double the cinnamon, or add a pinch of cardamom for a sophisticated twist. For an even more exciting flavor, add a little orange zest to your batter!
• Oils & Butters: Coconut oil brings a subtle aroma, but melted vegan margarine works well too and ages divinely as the cake rests.
• Streusel: Don’t have pumpkin pie spice? Use extra cinnamon plus a hint of nutmeg and clove for a comforting, festive topping.
• Dairy-free milks: Almond and oat milks work best for delicate flavors; soy will yield a slightly richer crumb.

Enhance your fall baking spectrum with these ideas, or for another autumnal sensation, don’t miss our Best Peach Cake with Brown Sugar Frosting.

How to Make Vegan Pumpkin Coffee Cake with Streusel

Get ready for a spectacular journey from mixing bowl to magnificent sharing plate. Each layer is carefully crafted for max flavor and a tantalizing happy finish.

Step 1: Prep the Baking Pan and Parties

Grease your 8×8-inch baking pan generously and preheat the oven to 350°F. This jumpstart ensures your Vegan Pumpkin Coffee Cake with Streusel bakes evenly and slides out easily for those eager, happy slices.

Step 2: Craft the Flax “Eggs” and Buttermilk

In one bowl, mix flaxseed meal and water, letting it thicken for 5 minutes—this is your vegan “egg,” providing rich structure and moistness. In another, combine non-dairy milk and apple cider vinegar, resting to develop a tangy, creamy “buttermilk.”

Step 3: Mix Up the Cinnamon Swirl and Streusel

For the cinnamon layer, blend dark brown sugar with a full tablespoon of cinnamon for a dazzling, aromatic filling. In a separate bowl, toss together all-purpose flour, packed light brown sugar, chopped pecans, pumpkin pie spice, and melted vegan butter—a crumbly, golden streusel forms which becomes your treasure topping.

Step 4: Whisk Dry Ingredients

In a large bowl, combine brown rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, allspice, light brown sugar, and granulated sugar. This fragrant blend is your cake foundation, strong and vibrant.

Step 5: Mix the Wet Ingredients

In another bowl, blend pumpkin puree, melted coconut oil, prepared flax eggs, and vegan buttermilk, ensuring a smooth, pumpkin-rich base.

Step 6: Combine and Layer

Gently fold the wet mixture into the dry mixture until combined—don’t overmix for fluffiest results! Spread half the batter into the pan. Sprinkle that dreamy cinnamon layer evenly across. Top with the rest of the batter, smoothing the surface.

Step 7: Top and Bake

Sprinkle your spectacular streusel all over the top, ensuring coverage from edge to edge. Bake for 40 minutes, or until a toothpick inserted emerges mostly clean (a few clinging crumbs are perfect).

Step 8: Cool and Revel

Let the cake cool in the pan for at least 15 minutes—if you can wait! This moment allows flavors to mingle and texture to set into pure, happy harmony.

How to Serve Vegan Pumpkin Coffee Cake with Streusel

Serve warm or at room temperature—each bite explodes with pumpkin richness and cinnamon joy. Pile high for a breakfast showstopper, pair with rich coffee or spiced tea, or team up with vegan whipped cream for pure spectacular elegance. For a breakfast spread, cozy alongside our Buttermilk Blueberry Breakfast Cake for a layer of feasting delight!

Pro Tips & Tricks

• For an authentic bakery-style crumb, don’t overblend the batter—fold just until streaks vanish, retaining fluffiness
• Use fresh spices for the most mind-blowing aroma—if yours are older than a year, swap them out
• Want an even more spectacular presentation? Drizzle with simple vegan icing once cool for jaw-dropping effect
• Double the streusel if you’re a crunchy topping enthusiast—the extra “crust” bakes deeply golden and extra tempting
• Store leftovers covered at room temperature for one day, or refrigerated for up to 4 days. This cake gets even more moist and flavorful as time goes on, making leftovers extra happy!
• Slice with a serrated knife for showstopping clean layers
• Make ahead: Bake the cake the evening before a brunch for maximum excitement and “wow” factor

Storage Instructions

This vegan coffee cake stores beautifully. Cool to room temp, then cover tightly with eco-friendly wrap or a cake dome. For next-day serving, keep at room temperature up to 24 hours. For longer, refrigerate for up to 4 days. Enjoy cold or gently rewarmed in a low oven for revived softness. This method preserves both the cake’s happiness and its spectacular texture.

General Information

Vegan Pumpkin Coffee Cake with Streusel is a happy marriage of wholesome plant-based ingredients and spectacular autumn flavor. It’s dairy-free, egg-free, and can be customized gluten-free, making it accessible for nearly everyone to enjoy. Each batch serves 9—perfect for gatherings, holidays, or anytime you crave some cozy decadence. With a simple prep and extraordinary flavors, it’s a truly crowd-pleasing treat you’ll keep coming back to.

FAQs

What makes this Vegan Pumpkin Coffee Cake with Streusel so soft and vibrant?

Pumpkin puree not only adds deep golden color but infuses the cake with moisture while flax eggs create structure. Together, they produce a fluffiness and vibrance you’ll crave with every bite.

Do I need to use coconut oil, or are there other options?

Melted vegan butter or a neutral oil such as grapeseed works wonderfully for a slight flavor shift. Coconut oil, though, gives a subtle richness and tropical charm.

What if I don’t have pecans for the streusel?

Substitute with walnuts, almonds, or pumpkin seeds for a different texture and flavor—each nut brings its own spectacular nutrient boost and happy crunch.

Can I make this in advance for a weekend brunch?

Absolutely! This Vegan Pumpkin Coffee Cake with Streusel tastes even more spectacular the next day, and the flavors meld beautifully for a next-morning feast.

Will leftovers still taste happy after a day or two?

Yes! Stored properly, the cake becomes even more moist and the spices meld for an even richer, more joyful experience.

What to Serve With Vegan Pumpkin Coffee Cake with Streusel

Pair your cake with a bold, fresh-brewed coffee or spiced chai for a complete seasonal breakfast or snack spread. For variety at a fall gathering, include the sweet and spicy Tasty Pumpkin Zucchini Muffins With Cinnamon Cream Cheese Frosting, or serve with our Baked Pumpkin French Toast Muffins for ultimate autumn brunch happiness.

Conclusion

This Vegan Pumpkin Coffee Cake with Streusel guarantees a stunning experience every time—a slice of golden, spiced joy perfect for sharing and savoring. Once you try it, you’ll want to revisit this happy ritual all season long!

Nutritional Information

Each serving of Vegan Pumpkin Coffee Cake with Streusel offers satisfying energy, happy plant-based nutrients, and a lighter treat without dairy or eggs. It’s a spectacular choice for indulgence that still feels fresh and vibrant—a true reward for your table!

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