Lightly sweetened vegan pumpkin coffee cake made gluten-free and oil-free, but still so cozy and delicious!
Continuing my pumpkin obsession with this healthy vegan pumpkin coffee cake! It’s lightly sweetened, gluten-free, oil-free, and has 3g of fiber and 5g of protein per slice. Pair it with some fruit, yogurt, or tofu scramble (for extra protein) and you have a delicious and wholesome breakfast. And of course, don’t forget the coffee! Since if you didn’t know, coffee cake doesn’t actually include coffee, it’s just meant to be eaten with coffee.
Tips for Success
Let the cake cool completely ⟶ Because this cake contains no eggs or gluten, the structure needs to set as it cools. If you cut it too soon, the cake may collapse a little and turn out dense.
Use a metal baking pan ⟶ Metal conducts heat more efficiently than glass. Glass bakeware takes a longer time to heat up and cool down, often resulting in baked goods that are overcooked on the edges but not cooked in the center. If you only have glass, reduce the oven temperature by 25°F and increase bake time by 5-15 minutes.
Adjust sweetness to your taste ⟶ The cake itself is very lightly sweetened. You can make it sweeter by adding the glaze on top and/or adding some dried cranberries or chocolate chips in the batter.
Storage ⟶ This coffee cake will last about 2 days at room temperature or 5 days in the fridge. You can also cut into slices and freeze for about 2 months.
No walnut butter?
You can try another nut/seed butter like almond butter, pecan butter, or sunflower seed butter.
If you have walnuts, you can make your own walnut butter at home!
You can use a neutral flavored oil like canola in place of the walnut butter in the cake, and use vegan butter in the streusel (omit the milk/pumpkin puree in the streusel).
If you’re not gluten-free, you can replace the oat flour with whole wheat flour and the buckwheat flour with all purpose flour (use same gram measurements). Or you can try just all purpose flour (210 grams/1 ¾ cups total).
Yogurt instead of milk
Swap the milk for non-dairy yogurt and reduce apple cider vinegar to 1 tsp. My favorite yogurts are Silk Almondmilk Yogurt, Forager Project Cashew Yogurt, and Trader Joe’s Cashew Yogurt.
More Gluten-Free Breakfast Treats
- Pumpkin Oat Pancakes
- Pumpkin Granola
- Banana Bread Baked Oatmeal
- Banana Bread
- Carrot Banana Oat Muffins
- Oat Flour Sesame Banana Muffins
- Date-Sweetened Chocolate Granola
If you make this vegan pumpkin coffee cake, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Pumpkin Coffee Cake
- 30 grams (¼ cup) oat flour
- 18 grams (1½ tbsp) brown sugar
- ½ tsp pumpkin pie spice**1
- 22 grams (1½ tbsp) walnut butter**2
- 1-2 tsp (5-10 grams) unsweetened soy milk or pumpkin puree
- ¼ cup powdered sugar
- ½-2 tsp unsweetened soy milk
- Preheat oven to 350°F and line a metal loaf pan with parchment paper. If using a glass pan, preheat oven to 325°F.Tip: You can double the recipe and make it in a square pan.
- Make the streusel: In a small bowl, combine oat flour, brown sugar, and spices. Add walnut butter and soy milk/pumpkin puree and mix. Use your fingers to pinch the mixture together to form crumbles. Set aside while you prepare the cake.
- Whisk wet ingredients: In a large mixing bowl, whisk together pumpkin puree, soy milk, walnut butter, brown sugar, vinegar, and vanilla extract.
- Add spices: Whisk in pumpkin pie spice.
- Add dry ingredients: Add oat flour, buckwheat flour, and baking soda and mix until well combined.
- Bake: Add the batter to your lined baking pan and smooth out the top. Sprinkle streusel on top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top of the cake feels firm. Check the cake after 30 minutes and tent with foil if the streusel is browning too quickly.
- Cool: Place the pan on a wire rack to cool for 20 minutes, then carefully lift the cake out of the pan (with the parchment paper) and place on the wire rack. Gently slide the cake off of the parchment paper and let the cake cool on the wire rack. Let the cake cool completely before you cut it or the structure of the cake may not set.
- Serve: The cake itself is very lightly sweetened, so if you want it sweeter you can add the glaze. Place powdered sugar in a bowl and add milk ½ teaspoon at a time while whisking, until thinned to your liking. Drizzle the glaze on once the cake has cooled.
- Store: Store in an airtight container or wrapped tightly in plastic wrap for up to 2 days at room temperature or in the fridge for 5 days. If you'd like to freeze it, leave the cake unglazed, cut into slices, and freeze in freezer safe containers for about 2 months.
Nutrition per serving (unglazed):185 kcal | 8g fat | 1g sat fat | 29g carbs | 11g added sugar | 3g fiber | 5g protein | 116mg sodiumHide
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