Pumpkin Coffee Cake with Pecan Streusel | Pinch of Parsley
Pumpkin Coffee Cake with Pecan Streusel
20 mins prepServes 9
This pumpkin coffee cake is a fall staple, rated 10/10 for its deliciousness. It features a pecan streusel, a cinnamon sugar layer, and a moist pumpkin cake, all made with vegan ingredients.
1. Preheat oven to 350°F and grease an 8x8 baking dish.
2. In a small bowl, mix together the streusel ingredients then place in the fridge until you need it. In another bowl, whisk together the cinnamon and sugar.
3. In a large bowl, whisk together the sugars, pumpkin puree, coconut oil, vegan buttermilk (made from non-dairy milk and apple cider vinegar) and flax eggs (made from flax seed meal and water). In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Add the dry ingredients to the wet and mix until just combined.
4. Pour half of the pumpkin cake batter into the prepared baking dish and top with the cinnamon sugar. Gently pour and spread the remaining batter over top. Spread the pecan streusel over top.
5. Bake for 40 minutes. Allow to cool for at least 15 minutes before topping with a glaze or serving.
