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–+ Servings

Pumpkin Coffee Cake

This recipe is ideal for those who are looking for a healthier alternative to traditional coffee cake. The pumpkin puree and plant-based milk make this cake moist and flavorful, while the spices give it a warm, autumnal flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 18 Servings
Calories 12267 kcal

Ingredients
  

Dry Ingredients:

  • 3 cups almond flour
  • 1 1/2 tbsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp pumpkin pie spice
  • 1 cup confectioners' sugar

Wet Ingredients:

  • 8 oz. pumpkin pureé
  • 1/2 cup vegetable oil
  • 8 oz. almond milk
  • 2 1/4 tsp vanilla extract

Streusel Topping:

  • 4 cups almond flour
  • 4 cups vegan butter melted
  • 12 oz raw sugar packed
  • 2 tsp pumpkin pie spice
  • 1 1/2 tbsp cinnamon ground

Maple Glaze (optional)

  • 8 oz. confectioners' sugar
  • 3 tbsp almond milk
  • 1 tsp vanilla extract

Instructions
 

Make the batter:

  • Preheat the oven to 400°F and grease the baking dish.
  • For the dry ingredients: Mix the almond flour, baking powder, kosher salt, and confectioners' sugar in a large mixing bowl. Mix them well.
  • For the wet ingredients: Stir to combine the pumpkin puree, vegetable oil, almond milk, and vanilla extract in a separate bowl. Mix until well combined.
  • Now, whisk together the dry ingredients and wet ingredients using a spoon. Mix until everything is combined but do not overmix it.
  • Pour the mixture into the prepared pan and set them aside.

Prepare the streusel:

  • In a large mixing bowl, whisk together the melted vegan butter, almond flour, raw sugar, pumpkin pie spice, and cinnamon. Mix until crumbled.
  • Over the top of the prepared mixture, sprinkle the streusel topping and bake them for 45 minutes or until the inserted toothpick comes out clean.

Make the maple glaze (optional)

  • In a small bowl, stir together the maple syrup, almond milk, and vanilla extract.

Serve and enjoy!

  • Over the baked pumpkin coffee cake, drizzle the maple glaze. Enjoy!

Notes

Vegan Globetrotter Tips and Suggestions

Serving Suggestions
  • Top with a dollop of whipped cream or vegan ice cream.
  • Serve alongside a cup of coffee or tea.
  • Add a sprinkle of cinnamon sugar on top for an extra bit of sweetness.
  • For a savory twist, top with crumbled bacon or sausage.
Recipe Notes 
  • If you're short on time, you can substitute the canned pumpkin for 1 cup of pumpkin puree. Simply bake the puree in a 350°F oven for 30 minutes, then let it cool before adding it to the batter. 
  • Not a fan of pumpkin spice? No problem! This recipe is also delicious with cinnamon, ginger, or nutmeg. Simply omit the pumpkin spice and add one of these spices to taste. 
Storing Tips 
  • It can be stored at room temperature in an airtight container for up to 3 days. If you have any leftovers (doubtful!), they can be frozen for up to 2 months. Simply thaw overnight in the fridge and reheat in a 350°F oven until warm. 
Variations 
  • Don't like coffee cake? No problem! This recipe can easily be adapted to make muffins, cupcakes, or even pancakes. Simply adjust the baking time accordingly (12 minutes for muffins, 18 minutes for cupcakes).

Nutrition

Calories: 12267kcalCarbohydrates: 906gProtein: 173gFat: 1087gSaturated Fat: 196gPolyunsaturated Fat: 225gMonounsaturated Fat: 264gTrans Fat: 5gSodium: 10459mgPotassium: 1000mgFiber: 99gSugar: 376gVitamin A: 69897IUVitamin C: 14mgCalcium: 3362mgIron: 40mg
Keyword coffee cake, dairy-free, holiday baking recipe, plant-based, pumpkin, vegan
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