[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Gluten Free Oat Flour for this absolutely addictive Vegan Pumpkin Coffee Cake.]
HAPPY SEPTEMBER 1st! aka. the first day of the year when I feel it’s acceptable for me to post a pumpkin recipe.
So, let’s be serious, we’re going to make the best use out of this whole fall thing and embrace the pumpkin ASAP.
You know I love my sweets. Cookies, brownies, bars, and the like.
But if I had to pick my all-time favorite sweet, like ever, I think I would have to pick coffee cake.
Is that lame? I think it totally might be. But that’s okay! I love coffee cake, and I’m going to wear that truth proudly.
Cinnamon is one of my fave flavors, streusel is something I would gladly eat for every meal every day, and I mean, is there anything better than a super delicious moist cake?
Coffee cake is perfect in every way, and I cannot believe it has taken me almost THREE years to post a recipe on here.
Well, friends. That changes today. Yes yes yes. Vegan Pumpkin Coffee Cake is happening. Let the happy dancing commence.
So yes. Moist, chewy, deliciously, mouthwateringly perfect coffee cake. That’s something we all need in our lives, yes? Luckily, it’s super simple. I know the ingredient list might look a little intimidating, but know that:
- We’re only using one gluten free flour here: Bob’s Red Mill Gluten Free Oat Flour! I love this stuff to pieces. Whenever I try to make oat flour at home, it’s nowhere near as finely ground as BRM’s oat flour is. That makes all of my baked good recipes so much more consistent and predictable. Plus, gluten free baked good recipes typically use more than one flour to really nail the whole texture thing. We get a dense and moist texture for our coffee cake using only one – score! We’ll use it in the cake and the streusel for minimal flour usage!
- Many of the ingredients repeat in each layer: Yep, we have layers of awesomeness happening here. A layer of cake with a literal mountain of streusel. So many textures! So many flavors! So much love!
- It’s totally, 100% worth it.
Honestly, I’m thinking this pumpkin bread would make the perfect care package for your loved one. Maybe you have a kiddo away at college. Or maybe your kids are a bit younger and need a little sweet treat in their lunch boxes. Or maybe you just want to give someone special a little bite of fall.
Sending them a little Vegan Pumpkin Coffee Cake care package is the way to go. Trust me, friends. It’s exactly what you need to greet the magic of fall.
Edit 11/5/2017: After some readers had less-than-stellar results with this recipe, I re-tested it and found a new favorite way to make it! More pumpkin, molasses-spiked brown sugar, and a touch of vegan butter in the streusel makes this cake even more mouth-watering!
Vegan Pumpkin Coffee Cake
https://www.fooduzzi.com/wp-content/uploads/2017/09/vegan-pumpkin-coffee-cake-11.jpg
| Prep: | Cook: | Yield: 1 loaf | Total: |
A simple coffee cake with a fall twist! Naturally gluten free and vegan, made with minimal sugar, and topped with an addictive streusel!
You'll Need...
- For the streusel:
- 1/2 cup + 2 Tbsp Bob's Red Mill Gluten Free Oat Flour
- 1/4 cup cold vegan butter
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1 and 1/2 tsp. pumpkin pie spice
- For the cake:
- 2 and 1/4 cups Bob's Red Mill Gluten Free Oat Flour
- 1 tsp. baking soda
- 1 and 1/2 tsp. baking powder
- pinch salt
- 2 teaspoons cinnamon
- 1 tsp. pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup packed brown sugar
- 1/2 cup canola oil
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- splash vanilla
Directions
- THE STREUSEL: Add all streusel ingredients in a medium bowl. Using clean hands, pinch and mix the mixture until it's combined and crumbly, set aside.
- THE CAKE: Preheat your oven to 350 degrees F. Line a standard loaf pan with parchment paper.
- Add oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice to a large bowl. Whisk to combine.
- In a medium bowl, add pumpkin puree, brown sugar, oil, maple syrup, almond milk, and vanilla. Whisk to combine.
- Add your wet ingredients to your dry ingredients and mix to combine.
- Pour your cake batter into your prepared pan. Top with streusel.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow your cake to cool on a cooling rack, then transfer to the fridge. I love the chewy, dense texture of the cold cake!
Additional Notes
Cake slightly adapted from Sally's Baking Addiction.
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
OOOOMG coffee cake was going to be my third guess, I swear!! Haha. This looks so so so so so good. Yaaaay pumpkin season!
This looks like a fun recipe to try over this Labor Day weekend! I’m going to try subbing in coconut sugar for the raw cane sugar, since it doesn’t seem to impact blood sugar so much. Thanks, Alexa!
That sounds like a great idea, Lynne! Let me know how it goes :)
Can I still pretend its summer?
ABSOLUTELY! ;)
Wow this cake certainly looks super yum! I LOVE desserts with coffee! Just one quick question: is this supposedly a cake with coffee flavor? Um ….Have I missed anything? I don’t seem to see any hint of coffee in the ingredients….
Yummmmm. Love pumpkin, thx!!!
Happy to help! I hope you like it :)
Mmmm I totally adore coffee cake too!! Oat flour is one of my very favorite flours to bake with so I’m definitely going to have to try this soon!!
Hi Alexia, I’m not sure if you’ve received or read my question couple days ago. Um… I was just wondering if the vegan pumpkin coffee cake does intend to have any coffee in it? As I don’t seem to see it on the list of ingredients. Could you kindly shed some light for me as I really honestly am a huge fan of any dessert that has a coffee element in it. Many thanks!!
Hey, Kate!
Sorry about the delay – I’m really behind on responding to blog comments at the moment! Great question :) In my experience, Coffee Cake is made to be eaten WITH coffee, but you can absolutely add some espresso powder into this cake! Go ahead and start with 1 tsp. instant espresso in the batter. Taste it, and adjust as necessary. Love this idea, and I might need to try it the next time I make this recipe :)
Very crumbly and will stick in your throat-need a lot of water to get down. Won’t make it again.
Hey, Dianne! I’m sorry you didn’t like this cake :/ I plan to retest it sometime soon, so I’ll let you know if I make any changes to the recipe.
Alexa,
I have been trying to bake GF for years. Lack of structure and gummy texture seem to be common. I should mention that I didn’t use coconut oil. Does that make any difference in baking?
Ah. That could be the culprit! Did you substitute something in its place or just leave it out completely?
I am allergic to everything so I haven’t tried coconut oil yet. I used soy oil. I know the flours have different properties and can’t just be changed 1 :1. So my question is about coconut oil. Can I substitute different oils in GF baking?
And sometimes the gumminess will improve if the temp is lowered 25 deg and baked a bit longer.
This was disappointing. Doesn’t taste like pumpkin at all. Only 1/4 cup?
Any secrets to making the streusel not taste like sand?
I bake all the time and I’ve never had something turn out so far from the feature photo. I’m bummed.
Hey, Sarah! I’m so sorry this recipe didn’t turn out for you – you’re the second person who has said something similar, so I definitely want to test this again to make sure I wrote the recipe correctly. I don’t mind that grainy texture, but I totally get how you’d want something a little more traditional. I tested a new streusel recipe over the weekend, and I am planning on making another batch or two just to make sure it’s spot-on. I’ll update the recipe if I find it needs updated.
Again, I’m bummed you’re bummed :/ It totally stinks when a recipe doesn’t turn out how you’d expect it to.
I think the recipe has potential. Maybe 1/2 c of pumpkin would make the cake moister and more pumpkin-y and adding some brown sugar and maybe vegan butter to the streusel. There just wasn’t enough fat in the streusel to soak up all the dry goods.
This is SOOOO good! I have made it half a dozen times already in just the last three months! We have it for breakfast, a nice treat with coffee or as dessert. I love it so much, I made it my birthday cake :)
I have played around a bit with the recipe and have found that molasses in place of the maple syrup is quite good and coconut oil works well in place of the vegan butter and the canola oil (keep solid for the crumble and melt for the cake). Very forgiving recipe. I also prefer to bake mine in an 8 x 8 pan.
Yayaya! So glad you like this cake, Marissa! Three cheers for coffee cake! Love the molasses addition too :)