Vegan Cinnamon Coffee Cake w/ Streusel

5 from 1 vote

Vegan Cinnamon Coffee Cake w/ Streusel

This Vegan Cinnamon Coffee Cake is light and fluffy, full of cinnamon, and topped with a cinnamon pecan streusel. This is the breakfast of your dreams! Perfect for the holidays. Suitable for dessert, too.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast and Brunch

Cuisine: American

Diet: Vegan

Servings: people

Calories: 409kcal

Author: Jenn Sebestyen

Ingredients

2 cups spelt or all-purpose flour
1 teaspoon baking powder
1 tablespoon ground cinnamon
½ teaspoon salt
½ cup organic canola oil or melted coconut oil
½ cup coconut sugar
½ cup organic cane sugar or additional coconut sugar
1 cup vegan unsweetened, plain yogurt (I used So Delicious Unsweetened Plain)
½ cup pumpkin purée (not pumpkin pie filling)
½ cup aquafaba (the liquid from a can of chickpeas)
2 teaspoons pure vanilla extract

Cinnamon Pecan Streusel Topping

½ cup flour (spelt or all-purpose)
½ cup pecans (chopped small)
1 tablespoon ground cinnamon
3-4 tablespoons of pure maple syrup

Instructions

Preheat the oven to 350°F.
In a mixing bowl whisk together the flour, baking powder, cinnamon and salt. Set aside.
In a separate large mixing bowl, whisk together the oil, sugars, yogurt, aquafaba, pumpkin puree, and vanilla until smooth.
Stir the dry ingredients into the wet ingredients until just combined.
Pour the batter into an 7 x 11 baking dish and smooth out evenly.
For the streusel, mix the flour, pecans and cinnamon together in small bowl. 1 tablespoon at a time, pour the maple syrup into the mixture and stir well. Add additional tablespoons of maple syrup until the mixture is moist and crumbly. Mix really well after each tbsp of syrup. You shouldn't need more than 3-4 tablespoons.
Sprinkle the streusel all over the batter.
Baked for 40 to 45 minutes, until a toothpick comes out clean.

Notes

This dish can be made and baked ahead of time. Reheat individual portions for a few seconds in the microwave.

Nutrition