Vegan Pumpkin Coffee Cake
This vegan pumpkin coffee cake is a cozy fall treat, featuring a moist, spiced cake layered with homemade pumpkin butter and topped with a crunchy pumpkin spice streusel. Perfect for breakfast or dessert!
Ingredients
- All-purpose flour: 1 ¾ cups cake + ½ cup (streusel)
- Brown sugar: ¾ cup cake + ¼ cup (streusel)
- Pumpkin puree: 1 cup
- Plant-based milk: ½ cup
- Vegan butter: ⅓ cup cake, melted + ¼ cup (streusel, cold)
- Pumpkin pie spice: 2 tsp cake + 1 tsp (streusel)
- Homemade pumpkin butter: ½ cup
- Baking powder: 1 tsp
- Baking soda: 1 tsp
- Vanilla extract: 1 tsp
- Apple cider vinegar: 1 tbsp
- Salt: ½ tsp cake + pinch (streusel)
Instructions
- Preheat oven to 350°F; grease 8x8-inch pan.
- Mix streusel (flour, sugar, spice, salt, butter); chill.
- Combine dry ingredients (flour, baking powder, soda, spice, salt).
- Mix wet ingredients (pumpkin, sugar, butter, milk, vanilla, vinegar).
- Fold wet into dry to form batter.
- Layer half batter in pan, spread pumpkin butter, add remaining batter, top with streusel.
- Bake 35-40 minutes; cool 15 minutes, slice, and serve.
Equipment
- 8x8-inch baking pan
- Mixing bowls (2 medium, 1 large)
- Whisk
- Spatula
- Measuring cups and spoons
- Fork (for streusel)
- Oven