Preheat the oven to 350F or 180C and line a baking tray with Parchment Paper
In a mixing bowl, combine the Flour with Brown Sugar, Baking Soda, Baking Powder, Salt, Ground Cinnamon, and Pumpkin Spice.
In another Mixing bowl combine the canned Pumpkin Puree with Almond Milk, Cider Vinegar, Vanilla Extract, and Canola Oil. Mix everything well and pour it into the dry mixture.
Combine the wet and dry ingredients using a rubber or wooden spatula to make the Cake batter. Pour it in your lined baking tray.
Making Streusel (Crumb Topping)
Combine All Purpose Flour, Tightly Packed Light Brown Sugar, Granulated Sugar, Ground Cinnamon, and salt to make the streusel topping.
Gradually pour melted butter over the mixture and use a fork to combine the ingredients until they get clumpy.
Do not over mix, or else the streusel will become pasty. Combine until the specks of flour are mixed, and the streusel looks clumpy.
Bake your Pumpkin Coffee Cake for 30 minutes at 350F or 180 C.After it gets baked cool it down on the counter for 10 minutes.
Making Maple Glaze (Maple Glaze recipe)
To make the Maple Glaze combine powdered sugar with Pure Maple Syrup, Maple Extract, and Almond Milk. Mix everything well and drizzle over the Pumpkin Coffee Cake.
Cut the Coffee cake into equal-sized squares and serve it warm.
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Nutrition
Nutrition Facts
Vegan Pumpkin Coffee Cake with Buttery Streusel Topping
Amount Per Serving (1 serving)
Calories 271Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg4%
Sodium 202mg9%
Potassium 91mg3%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 27g30%
Protein 3g6%
Vitamin A 2515IU50%
Vitamin C 1mg1%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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