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.
To make the streusel topping, combine Melted Vegan Butter with Flour, Brown Sugar, and Ground Cinnamon. Mix everything with your hands until you have a crumbly streusel ready. Sprinkle it over the unbaked Pumpkin Cake.
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.
To make the Maple Glaze combine granulated sugar with Maple Syrup 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.
Vegan Pumpkin Coffee Cake with Buttery Streusel Topping
Amount Per Serving
Calories 221Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Vitamin A 2383IU48%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan Pumpkin Coffee Cake with Buttery Streusel Topping https://www.recipemagik.com/vegan-pumpkin-coffee-cake-with-buttery-streusel-topping/