You, this cake, and your favorite cup of coffee or tea…it’s happening! Start your kettle and let’s bake, friends! This 1-bowl PUMPKIN coffee cake begins with using an electric mixer to combine the cane sugar and vegan butter, ensuring a light and fluffy result (a tricky task with pumpkin-based treats!). Next, we add pumpkin purée and vanilla, giving it fall flavor and color. The mixture starts resembling a cake-like batter with the addition of all-purpose flour (we used our 1:1 gluten-free blend) and almond flour (for a tender crumb texture). Baking powder provides the leavening, pumpkin pie spice is a must for pumpkin-y treats, and sea salt enhances it all! The batter goes into a baking dish in two layers separated by a brown sugar + pumpkin pie spice mixture to create a sweet, subtly spiced, cinnamon-y swirl in the final result! The final coffee cake touch is a classic streusel topping with pumpkin pie spice instead of cinnamon. Pumpkin pie spice in every layer? It’s begging to be made this fall! P.S. In case you’re waiting for the coffee IN the cake, there is none! 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’s:FluffyTenderPumpkin-spicedIrresistibleVegan + gluten-free& Perfect for fall! It’s the ideal treat for weekend baking, sharing with friends and family, and celebrating pumpkin season! Pair with your favorite cup of coffee or tea and enjoy!
More Pumpkin Treats for Fall
Fluffy Gluten-Free Pumpkin Chocolate Chip Cookies Vegan Pumpkin Cinnamon Rolls Pillowy Pumpkin Snickerdoodles (V + GF) Vegan Gluten-Free Pumpkin Roll
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
