Cinnamon Streusel Pumpkin Coffee Cake
This Cinnamon Streusel Pumpkin Coffee Cake is light and fluffy, full of sweet fall flavors, and so delicious! Suitable for breakfast, brunch, or dessert!
Servings: 12 slices
Calories: 409kcal
Equipment
Ingredients
For the Pumpkin Coffee Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 can (15 oz) 100% pure pumpkin purée
- 1 cup cane sugar
- ½ cup vegan plain or vanilla yogurt
- ½ cup aquafaba the liquid from a can of chickpeas
- 1 teaspoon pure vanilla extract
For the Cinnamon Streusel
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup cold vegan butter sliced into cubes
For the vanilla icing glaze, optional
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
- 1-2 tablespoon(s) unsweetened, plain non-dairy milk
- ½ teaspoon fresh lemon juice optional
Instructions
For the Cinnamon Coffee Cake
- Preheat the oven to 350°F. Line a 9x13 baking dish with parchment paper or gently spritz with cooking spray.
- In a mixing bowl whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a separate large mixing bowl, whisk together the pumpkin, sugar, yogurt, aquafaba, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients until just combined. Do not overmix!
- Spread out the batter evenly in the prepared baking dish.
- In a mixing bowl, add the flour, brown sugar, cinnamon, and vegan butter. Using a pastry cutter, two forks, or your clean hands (my preferred method) combine the ingredients until it resembles coarse sand with a few larger clumps.
- Sprinkle the streusel evenly all over the batter in the baking dish.
- Baked for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
- Transfer the baking dish to a cooling rack to cool completely. Cut into slices.
For the vanilla icing glaze, optional
- Whisk the powdered sugar, vanilla, milk, and lemon juice, if using, until smooth and pourable.
- One the cake is cooled, drizzle the icing over the top.
Notes
~ Measure the flour using the spoon-and-level method. Gently fluff up the flour with a spoon. Spoon the flour into a measuring cup until it is overfilled. Use the back of a knife to scrape across the top of the measuring cup to level it off. Do not scoop directly into the flour and do not pack the flour down into the measuring cup...this will result in too much flour and a dense cake.
~ Do not over mix the batter. Mix just until no white flour remains.
~ Coffee cake batter is thicker than traditional cake batter. Resist the urge to add more liquid!
~ It may seem like not enough batter to fill a 9x13 baking dish, but I promise it is. It will rise up tall and fluffy and the ratio of cake to streusel will be perfect!
~ Allow the cake to cool before adding the optional glaze otherwise it will absorb into the cake rather than sit on top.
Nutrition
Calories: 409kcal | Carbohydrates: 79g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 385mg | Potassium: 103mg | Fiber: 3g | Sugar: 46g