By Tinycakee
Vegan Pumpkin Coffee Cake
8 steps
Prep:15minCook:40min
Fun Fact: there is no coffee in coffee cake. That's right. We've been lied to all our lives. I am here to set the record straight.
1. Coffee is so so so good in coffee cake.
2. Inside me lives a basic 12 year old girl who constantly yearns for pumpkin spice lattes.
3. She took over me tonight.
Updated at: Sat, 16 Sep 2023 12:55:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories222.8 kcal (11%)
Total Fat7.3 g (10%)
Carbs37.6 g (14%)
Sugars21.4 g (24%)
Protein2.2 g (4%)
Sodium196.5 mg (10%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
Preheat the oven to 350°F and prepare a medium sized baking dish, around 7-x-11-inch, with oil and parchment paper.
Step 2
In a large bowl, whisk together pumpkin puree, oil, milk, and vanilla.
Step 3
In a medium bowl, whisk together flour, sugar, salt, and baking powder.
Step 4
Whisk dry ingredients into wet ingredients until batter is just combined.
Step 5
In a separate small bowl, prepare the cinnamon topping by mixing together the brown sugar, coffee powder, and cinnamon.
Step 6
Pour half of the cake batter into the pre-prepared baking dish. Top with half of the cinnamon topping and pour on remaining half of the batter. Evenly spread out remaining cinnamon topping on the top of the batter, and lightly drizzle the 2 tbsps of oil across the top of the cake.
Step 7
Bake for 40 minutes or until a toothpick inserted into the center can be removed with only a few moist crumbs attached.
Step 8
Slice, serve, and enjoy! Store in the refrigerator for up to one week, though it won't last that long.
View on tbhbaking.com
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