Pumpkin Coffee Cake with a Crumble, fluff, sweet glaze and it’s Vegan

Having trouble figuring out what to take for your work holiday potluck? Your in laws for the holidays? You aren’t the best in the kitchen? This recipe is for YOU!

This recipe is simple to follow. However, tastes like you work at the best bakery in town. The crumble and glaze on top of the cake makes this recipe without a doubt better than other pumpkin coffee cake recipes. To think the best part is the easiest part.

It IS vegan and can be substituted with gluten free ingredients.

Why I love this recipe?

This is one of the first recipes I learned to make when I transitioned to eating vegan. Being vegan around the holidays can be tough. Especially, when you are invited to a non vegan friendly household. Do not miss out on the dessert and bring your own dessert.

No one will know it is vegan. It will be out little secret.

I like to bake desserts without telling people it is vegan to see if they can tell. This recipe is in fact bullet proof. The texture is the same as a non vegan cake.

There is no need for an egg substitute. NO flax egg, NO apple sauce, NO crazy ingredient to make the recipe yummy. Just simple ingredients you may already have in your kitchen.

Appliances Needed

• Two bowls
• small bowl
• Baking pan 9×13
• wooden spoon or mixer
• parchment paper or cooking spray

Ingredients

Flour: You may also use gluten free flour instead of all purpose flour.

Baking powder: This helps the cake rise

Salt

Pumpkin spice: If you do not like strong pumpkin flavors I would skip this ingredient

Sugar: granulated sugar

Pumpkin Puree: Canned pumpkin puree works best because of the texture

Oil: You can use your favorite vegan cooking oil

Almond milk: You can also use oat milk, soy, or any other alternative as long as its unsweetened.

Vanilla extract

Crumble ingredients

Vegan butter: I personally like Myyoko’s from the tub at room temperature or melted for easy mixing

Brown sugar: I would not skip this ingredient

Flour: to fluff up the crumble

Glaze ingredients

Sugar: granulated sugar

Almond milk: you may use your favorite alternative milk.

Vanilla extract: to sweeten the glaze

Step by step

Preheat oven at 350

First, in one of your bigger bowls, add in your flour, baking powder, salt, sugar, and pumpkin spice.

Once all mixed then add in your wets to the same bowl. That would be the pumpkin puree, almond milk, and vanilla extract. Mix together. IF using a mixer do not over mix to avoid creating air bubbles in the batter.

After, add your parchment paper or cooking spray to your pan. When everything is mixed together pour into your baking pan.

Then, in your second bigger bowl mix the ingredients for the crumble. Which is the vegan butter, flour and brown sugar. It is best to crumbled by hand.

Once it is crumbled together add it on top of your baking pan and bake it at 350 for 40-45 minutes.

While it is baking you can make your glaze to pour on top of your cake when it is done.

In your small bowl mix in sugar, almond milk and vanilla extract. I would double the recipe if you want the glaze to be all over the cake rather than a drizzle.

Finally, you can check your cake with a toothpick. Once it is dry from the inside and golden brown at the top it is ready to come out.

Add your glaze right when you take the cake out of the oven to melt the glaze.

Now it is ready to enjoy once it had cooled down for 5 to 10 minutes to avoid burning your tongue.

Alternatives

If you do not like sweet you can skip on the glaze. The cake itself is fluffy and sweet on its own.

Do no like overpowered pumpkin flavors? Me either. Skip on the pumpkin spice powder. Not the pumpkin puree. The puree helps with overall texture of the cake. You can substitute the pumpkin spice with cinnamon.

I personally used almond milk, but you may also use oat, soy, or any other alternatives.

Gluten free flour will also work for this recipe. You may also try almond flour if that is what you prefer.

Conclusion

This recipe is simple, but delicious. It is perfect for Thanksgiving or for a Thursday night when you’re craving something sweet.

This pumpkin coffee cake is well paired with your morning coffee or a late night hot cocoa.

The top crumble with the fluffy pumpkin cake works well together and tastes 10 times better warm.

If you are looking for more vegan recipes check out my simple Pumpkin Chocolate chip cookies.

Written with love,