When the leaves start to turn, you know it’s officially baking season! Introducing the perfect treat for your fall culinary adventures: PUMPKIN Coffee Cake. This tender, soft, pumpkin spiced the treat is vegan, gluten-free and SO delicious! Prime? It’s done with just 10 ingredients In 1 bowl for easy cleaning.
You, this cake and your cup of coffee Or tea…it happens ! Put your kettle on and let’s cook, friends!
This 1 bowl PUMPKIN Coffee Cake starts with the use of a electric mixer mix cane sugar and vegan butter, ensuring a light and fluffy result (a tricky task with pumpkin treats!). Then we add pumpkin puree and vanilla, giving it fall flavor and color.
The mixture begins to resemble a cake-like batter with the addition of all-purpose flour (we used our 1:1 Gluten Free Blend) and almond flour (for a soft crumb texture). The baking powder provides the leaven, pumpkin pie spice is a pumpkin treat staple, and sea salt makes it even better!
The batter is poured into a baking dish in two layers separated by a mixture of brown sugar + pumpkin pie spice to create a sweet and subtly spicy cinnamon swirl in the final result!
The finishing touch of coffee cake is a classic streusel topping with pumpkin pie spice instead of cinnamon. Pumpkin Pie Spice each layer? It just needs to be done this fall!
PS In case you’re expecting coffee IN the cake, there isn’t any! You can learn about the origin of coffee cake and how it got its name. here.
We hope you LOVE this Pumpkin Coffee Cake! It is:
Fluffy
Tender
Pumpkin Spice
Irresistible
Vegan + gluten free
& Perfect for fall!
It’s the perfect treat to bake on the weekend, share with friends and family, and celebrate pumpkin season! Pair it with your favorite mug of coffee Or tea and enjoy!
More Pumpkin Treats for Fall
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Well done friends!
Servings 16 (Slices)
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CAKE
- 3/4 cup cane sugar* (ensure organic if vegan)
- 1/2 cup softened vegan butter (we like at Miyoko //dairy butter works if not vegan/dairy free)
- 1 cup pumpkin puree
- 2 teaspoon vanilla extract
- 1 ½ cups MB mixture 1:1 GF (Or DIY GF Flour Mix* // or all-purpose flour if not gluten-free)
- 3/4 cup almond powder (we love Wellbee’s)
- 2 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- 3/4 teaspoon sea salt
SWIRL
- 1 ½ tablespoon brown sugar (make sure it’s organic if vegan // or sub-coconut sugar)
- 1 ½ teaspoon pumpkin pie spice
TRIM
- 1/2 cup MB mixture 1:1 GF (Or DIY GF Flour Mix* // or all-purpose flour if not gluten-free)
- 1/4 cup softened vegan butter (we like at Miyoko //dairy butter works if not vegan/dairy free)
- 1/4 filled cup brown sugar (make sure it’s organic if vegan // or sub-coconut sugar)
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
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Preheat your oven to 350 degrees F (176 C) and line a 8 x 8 inch baking dish with baking paper. Put aside.
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CAKE: In a medium mixing bowl, add the cane sugar and softened vegan butter. Use a electric mixer, beat on medium/high speed until light and fluffy. Then add the pumpkin puree and vanilla extract and beat until pale orange and fluffy.
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Add the gluten-free (or all-purpose) flour, almond flour, baking powder, pumpkin pie spice, and sea salt and mix until completely incorporated. The batter will be very thick, somewhere between cake batter and cookie dough. Spread half of the dough in the bottom of your parchment-lined pan and sprinkle the top with brown sugar and pumpkin pie spice (to make the SWIRL). Spread remaining batter over pumpkin pie spice and sugar, scraping down bowl.
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TOPPING: In the same mixing bowl (now empty), add the gluten-free (or all-purpose) flour mixture, vegan butter, brown sugar, pumpkin pie spice and salt and mix on low speed until until everything is well mixed. It should look crumbly.
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Sprinkle the crumble topping evenly over the top of the coffee cake. Bake for 38 to 42 minutes, until an inserted toothpick comes out clean // with only a few crumbs remaining. Leave to cool in the pan for 15 minutes before removing and cooling on a wire rack for another 15 minutes. Serve warm or at room temperature.
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Store leftover coffee cake in an airtight container at room temperature for up to 2-3 days. To freeze, place cake slices in an airtight container and freeze for up to 1 month. Let come to room temperature before eating.
*We preferred our MB 1:1 GF Flour Blend in this recipe for a softer and lighter result, but our DIY GF Flour Mix works too. Results will vary depending on store-bought mixes.
*Nutritional information is a rough estimate.
Portion: 1 slice Calories: 232 Carbohydrates: 33.2 g Protein: 2.2 g Fat: 10.6 g Saturated fat: 6.3 g Polyunsaturated fats: 0.8 g Monounsaturated fat: 1.8 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 260 mg Potassium: 131 mg Fiber: 1.9 g Sugar: 15 g Vitamin A: 396 UI Vitamin C: 0.3 mg Calcium: 62 mg Iron: 0.7 mg
