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Vegan Pumpkin Coffee Cake

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A simple coffee cake with a fall twist! Naturally gluten free and vegan, made with minimal sugar, and topped with an addictive streusel!

Ingredients

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

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

Instructions

  1. 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.
  2. THE CAKE: Preheat your oven to 350 degrees F. Line a standard loaf pan with parchment paper.
  3. Add oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice to a large bowl. Whisk to combine.
  4. In a medium bowl, add pumpkin puree, brown sugar, oil, maple syrup, almond milk, and vanilla. Whisk to combine.
  5. Add your wet ingredients to your dry ingredients and mix to combine.
  6. Pour your cake batter into your prepared pan. Top with streusel.
  7. 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!

Notes

Cake slightly adapted from Sally’s Baking Addiction.

Find it online: https://www.fooduzzi.com/2017/09/vegan-pumpkin-coffee-cake/

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