Vegan Pumpkin Coffee Cake

Name: Vegan Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1/2 cup (50g) pecans (or walnuts, chopped (or use an extra or an extra 2 tablespoons / 15g of flour to make nut-free)); 1/2 cup (65g) all-purpose plain flour; 1/4 cup (55g) vegan butter (or coconut oil, softened); 3 tablespoons (40g) packed light brown sugar (or coconut sugar); 1 teaspoon ground cinnamon; 1/4 cup (50g) packed light brown sugar (dark brown sugar or coconut sugar); 1 tablespoon ground cinnamon; 1 cup (200g) pumpkin puree (canned or homemade (not pumpkin pie filling)); 3/4 cup (190g) dairy-free milk; 1/3 cup (85g) neutral flavored oil; 1/3 cup (65g) packed light brown sugar; 1/3 cup (65g) granulated sugar (or more light brown sugar); 1 tablespoon apple cider vinegar (white vinegar or lemon juice (optional)); 1 teaspoon vanilla extract (optional); 2 cups (250g) all-purpose plain flour (spoon and leveled (note 1)); 3 teaspoons pumpkin pie spice ((note 2 for homemade blend)); 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; Pinch of salt (optional)

Instructions

Prep:15minCook:50min

Vegan pumpkin coffee cake with a thick cinnamon swirl, generous pecan crumble and optional maple icing. This cozy cake is full of pumpkin puree and warm spices. It's perfect for breakfast or dessert, served with a hot cup of coffee or tea, just like my classic vegan coffee cake!

Updated at: Thu, 28 Nov 2024 07:05:05 GMT