Vegan Pumpkin Coffee Cake with Pecan Crumb. Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Vegan Soy-free Recipe. Makes 1 9 by 9 or 8 by 8 inch brownie pan
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
- Yield: 9
- Category: Dessert
- Cuisine: Vegan
Ingredients
Dry:
- 1 1/2 cups flour ((I generally use a mix of Spelt/Wheat and unbleached all purpose))
- ½ cup powdered vegan sugar ((Use 2 tbsp more for sweeter))
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ teaspoon salt
- 2 to 4 tsp pumpkin pie spice ((or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves))
- 3 to 4 tbsp chopped walnuts or pecans
Wet:
- 1 cup pureed pumpkin (,not pumpkin pie mix)
- ½ cup non dairy milk ((almond or soy or lite coconut))
- 3 to 4 Tbsp oil
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Streusel:
- 6 tablespoons flour
- 1/3 cup coconut sugar
- 1 tbsp granulated sugar (, optional)
- 1/2 cup chopped pecans
- 1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
- 1/3 tsp salt
- 2.5 tbsp refined coconut oil
Method
- Preheat oven to 350 degrees F. Line a brownie pan with parchment. In a bowl, add all the dry ingredients and whisk well.
- Add the wet ingredients to the bowl and mix to just about combine. Let it sit for 2 minutes, then mix again to ensure there are no dry flour streaks. Pour the thick batter into the brownie pan. Even it out using a spatula.
- Make the Streusel by mixing everything in a bowl with your fingers or a spoon until crumbly, Add a tsp or so more oil if needed.
- Sprinkle all over the cake and evenly spread. Bake the cake for 40 to 45 minutes. Test with a toothpick from the center.
- Cool completely before slicing. Serve with turmeric pumpkin spice latte.. For a decadent dessert, add a light drizzle of plain sugar icing.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.