[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Gluten Free Oat Flour for this absolutely addictive Vegan Pumpkin Coffee Cake.]
HAPPY SEPTEMBER 1st! aka. the first day of the year when I feel it’s acceptable for me to post a pumpkin recipe.
So, let’s be serious, we’re going to make the best use out of this whole fall thing and embrace the pumpkin ASAP.
But if I had to pick my all-time favorite sweet, like ever, I think I would have to pick coffee cake.
Is that lame? I think it totally might be. But that’s okay! I love coffee cake, and I’m going to wear that truth proudly.
Cinnamon is one of my fave flavors, streusel is something I would gladly eat for every meal every day, and I mean, is there anything better than a super delicious moist cake?
Coffee cake is perfect in every way, and I cannot believe it has taken me almost THREE years to post a recipe on here.
Well, friends. That changes today. Yes yes yes. Vegan Pumpkin Coffee Cake is happening. Let the happy dancing commence.
So yes. Moist, chewy, deliciously, mouthwateringly perfect coffee cake. That’s something we all need in our lives, yes? Luckily, it’s super simple. I know the ingredient list might look a little intimidating, but know that:
- We’re only using one gluten free flour here: Bob’s Red Mill Gluten Free Oat Flour! I love this stuff to pieces. Whenever I try to make oat flour at home, it’s nowhere near as finely ground as BRM’s oat flour is. That makes all of my baked good recipes so much more consistent and predictable. Plus, gluten free baked good recipes typically use more than one flour to really nail the whole texture thing. We get a dense and moist texture for our coffee cake using only one – score! We’ll use it in the cake and the streusel for minimal flour usage!
- Many of the ingredients repeat in each layer: Yep, we have layers of awesomeness happening here. A layer of cake with a literal mountain of streusel. So many textures! So many flavors! So much love!
- It’s totally, 100% worth it.
Honestly, I’m thinking this pumpkin bread would make the perfect care package for your loved one. Maybe you have a kiddo away at college. Or maybe your kids are a bit younger and need a little sweet treat in their lunch boxes. Or maybe you just want to give someone special a little bite of fall.
Sending them a little Vegan Pumpkin Coffee Cake care package is the way to go. Trust me, friends. It’s exactly what you need to greet the magic of fall.
Edit 11/5/2017: After some readers had less-than-stellar results with this recipe, I re-tested it and found a new favorite way to make it! More pumpkin, molasses-spiked brown sugar, and a touch of vegan butter in the streusel makes this cake even more mouth-watering!
Vegan Pumpkin Coffee Cake
|Prep:||Cook:||Yield: 1 loaf||Total:|
A simple coffee cake with a fall twist! Naturally gluten free and vegan, made with minimal sugar, and topped with an addictive streusel!
- For the streusel:
- 1/2 cup + 2 Tbsp Bob's Red Mill Gluten Free Oat Flour
- 1/4 cup cold vegan butter
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1 and 1/2 tsp. pumpkin pie spice
- For the cake:
- 2 and 1/4 cups Bob's Red Mill Gluten Free Oat Flour
- 1 tsp. baking soda
- 1 and 1/2 tsp. baking powder
- pinch salt
- 2 teaspoons cinnamon
- 1 tsp. pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup packed brown sugar
- 1/2 cup canola oil
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- splash vanilla
- THE STREUSEL: Add all streusel ingredients in a medium bowl. Using clean hands, pinch and mix the mixture until it's combined and crumbly, set aside.
- THE CAKE: Preheat your oven to 350 degrees F. Line a standard loaf pan with parchment paper.
- Add oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice to a large bowl. Whisk to combine.
- In a medium bowl, add pumpkin puree, brown sugar, oil, maple syrup, almond milk, and vanilla. Whisk to combine.
- Add your wet ingredients to your dry ingredients and mix to combine.
- Pour your cake batter into your prepared pan. Top with streusel.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow your cake to cool on a cooling rack, then transfer to the fridge. I love the chewy, dense texture of the cold cake!
Cake slightly adapted from Sally's Baking Addiction.
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
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