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Vegan Pumpkin Coffee Cake

Chloe's Creative Kitchen Verified

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Ingredients

Warning0 allergens identified

Vegan Pumpkin Coffee Cake

Cinnamon Streusel

1 cup All Purpose Flour

1 cup Brown Sugarpacked

1 tbsp Organic Cinnamon - Primal Palate

¼ tsp Salt

⅓ cup ARGILOS IV MILD Extra Virgin Olive Oil Argilos, or neutral oilof choice, or melted and cooled vegan butter

Pumpkin Coffee Cake Batter

3 cups All Purpose Flour

1 cup Cane Sugar, or white granulated sugar

1 tbsp Pumpkin Pie Spice - Primal Palate

1 ½ teaspoons Baking Powder

½ tsp Baking Soda

½ tsp Salt

1 cup Pumpkin Purée

¾ cup Cornmilk - Maizly, or non-dairy milk of choice

½ cup ARGILOS IV MILD Extra Virgin Olive Oil Argilos, or neutral oilof choice, or melted and cooled vegan butter

2 teaspoons Vanilla Extract - Primal Palate

Vanilla Icing (Optional)

1 cup Powdered Sugar

1 ½ tablespoons Cornmilk - Maizly, or non-dairy milk of choice

½ tsp Vanilla Extract

Instructions

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Instructions

Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper. Grease the parchment paper with a light brushing of olive oil or melted vegan butter, or with cooking spray.

In a medium bowl, prepare the cinnamon streusel. Whisk together the flour, brown sugar, cinnamon, and salt. Stir in the olive oil until the mixture resembles a wet sand-like texture. Set aside.

In another medium bowl, prepare the pumpkin coffee cake batter. Whisk together the flour, cane sugar, pumpkin pie spice, baking powder, baking soda, and salt. Add in the pumpkin puree, milk, olive oil, and vanilla and whisk until just combined. It's okay for the batter to have some lumps, as long as they aren't lumps of dry ingredients. Be careful not to over mix to prevent the cake from turning out dense.

Next, assemble the coffee cake. Pour about half of the cake batter into the prepared pan and spread to the edges. Sprinkle about half of the cinnamon streusel evenly on top. Repeat with the remaining cake batter and streusel.

Bake the cake for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 15 minutes.

When ready to serve, it’s best served slightly warm. Slice into 9 or 12 squares.

Prepare the vanilla icing, if using. Whisk together the powdered sugar, milk, and vanilla, starting with less milk and adding a tiny bit more if needed to reach a drippy consistency. If it gets too runny, add some more powdered sugar to thicken it back up. Drizzle the icing on top of each slice. Enjoy!

Nutrition

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring your non-dairy milk and olive oil to room temperature before mixing to ensure the batter emulsifies properly and creates a tender, fluffy crumb structure.
Don't Overmix the Batter 🥄
Fold the wet ingredients into the dry ingredients gently until just combined—overmixing develops gluten and results in a dense, tough cake instead of the desired tender texture.
Cinnamon Streusel Secret ✨
Reserve half your streusel mixture to sprinkle on top after the first layer; this creates a crispy exterior and prevents the topping from sinking during baking.
Pumpkin Purée Quality Matters 🎃
Use pure pumpkin purée (not pumpkin pie filling with added spices) and drain excess moisture with cheesecloth to prevent a soggy cake and ensure the spices shine through.
Cool Before Icing 🧊
Allow the cake to cool completely to room temperature before drizzling with vanilla icing; this prevents the glaze from melting and running off the sides.