Description
Vegan Pumpkin Coffee Cake with Streusel is a moist, spiced dessert featuring layers of fluffy pumpkin cake, a rich cinnamon swirl, and a crunchy pecan streusel topping. Using gluten-free flours and dairy-free substitutes, this cake delivers warm autumn flavors and incredible texture in every bite. Perfect for breakfast, brunch, or a comforting snack, it’s a crowd-pleaser for all occasions and dietary needs.
Ingredients
- 2 tbsp flaxseed meal
- 6 tbsp water
- 1/2 cup non-dairy milk
- 1 1/2 tsp apple cider vinegar
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup melted coconut oil
- 1/2 cup packed light brown sugar (for streusel)
- 1/4 cup all-purpose flour
- 1/2 cup chopped pecans
- 1 tsp pumpkin pie spice
- 3 tbsp melted vegan butter
- 3 tbsp packed dark brown sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F and grease an 8×8 inch pan.
- Mix flaxseed meal with water and let sit for 5 minutes to thicken.
- Combine non-dairy milk with apple cider vinegar and let sit for 5 minutes to create vegan buttermilk.
- Make the streusel by mixing all-purpose flour, light brown sugar, chopped pecans, pumpkin pie spice, and melted vegan butter in a small bowl.
- For the cinnamon layer, mix dark brown sugar and ground cinnamon in a separate bowl.
- In a large bowl, whisk together all dry cake ingredients: brown rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, allspice, light brown sugar, and granulated sugar.
- In another bowl, mix the wet ingredients: pumpkin puree, melted coconut oil, flax eggs, and vegan buttermilk.
- Fold the wet ingredients into the dry ingredients until just combined.
- Pour half of the batter into the prepared pan, then sprinkle the cinnamon layer over the batter. Add the remaining batter on top.
- Sprinkle the streusel evenly over the top.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for at least 15 minutes before serving.
Notes
For flour, use a gluten-free blend if desired, or substitute oat flour for sorghum flour if unavailable. Coconut oil can be swapped for vegan margarine or neutral oil. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Cake can be frozen for a month. To fix a dry cake, add a splash of non-dairy milk to the batter; if too crumbly, ensure flax eggs are well gelled before mixing.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/9 cake)
- Calories: 290
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg