Vegan Pumpkin Coffee Cake
Vegan Pumpkin Coffee Cake Recipe
This pumpkin coffee cake is the perfect holiday baking treat! Get ready for your house to smell fabulous and to taste fall in this delicious treat :)
3 tablespoons almond meal or GF Flour
3 tablespoons coconut oil or vegan butter
1/3 cup coconut sugar
1/3 cup pecans, chopped
1/4 teaspoon ground cinnamon
Coffe Cake Ingredients:
1 cup pumpkin pure
1/4 cup melted coconut oil or vegan butter
1/4 cup of coconut sugar
1/4 cup of pure maple syrup
1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 5 mins)
1 teaspoon pure vanilla extract
2 cups gluten free or all purpose flour
1/2 cup almond meal
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 tsp of pumpkin spice
1/4 teaspoon salt
Vegan Pumpkin Coffee Cake Directions:
Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper or grease it.
Make the streusel: Add the streusel ingredients to a small bowl. Using a fork, stir and fold until well incorporated. Set aside.
Make the pumpkin cake: Add all the wet Ingredients to a large bowl. The pumpkin, coconut oil/or butter, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
Add the dry ingredients: flour, almond meal, baking soda, baking powder, spices and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be very thick, you don't need to add any additional liquids.
Pour batter evenly into prepared baking dish, spread into an even layer. Sprinkle streusel over pumpkin batter.
Bake for 30-40 minutes. Test for doneness by sticking a toothpick into the center of the cake.
Allow to cool for about 30 minutes. Let cool. Slice and enjoy!