• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lilikoi and Lemongrass

Learning, Living and Loving on Maui

  • Home
  • Recipes
  • Plant-Based Resources
  • About Me
  • DIY Home and Beauty

Vegan Pumpkin Coffee Cake with Cinnamon Pine Nut Crunch Topping

09/22/2017 by Ashley Leave a Comment

Jump to Recipe Print Recipe

Happy Fall Equinox! It’s that time of year again where we can go crazy with the delicious pumpkin and spice recipes!

Introducing Vegan Pumpkin Coffee Cake with Cinnamon Pine Nut Crunch Topping.  A moist, pumpkin pie spiced treat to go with your cup of coffee, tea, or big glass of almond milk.

First off whisk your flax egg together in a medium-sized bowl. Then combine your dry ingredients in a large bowl.

Next, add all of your wet ingredients in to your flax egg mixture.

In a separate bowl, mix the crumbly topping mixture together. I mixed all ingredients together except the vegan butter. Then added the butter cut into small chunks and used two knives to cut in the butter until it creates a crumbly texture.

Putting the cake together is easy. Pour batter into a greased 8″x 11″ pan. Evenly spoon the topping over the whole cake and sprinkle with the pine nuts. You could use any nuts you like.

Vegan Pumpkin Pine Nut Coffee Cake

Ashley
A seasonal coffee cake full of pumpkin, cinnamon, ginger, nutmeg, and cloves that you will want to make again and again.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course brunch
Servings 12 -15

Ingredients
  

For Flax Egg:

  • 1 T. Ground Flax seed + 3 T. Water

Dry Cake Ingredients:

  • 1 C. Spelt flour
  • 1 C. Oat flour
  • 2 t. Baking powder
  • 1 1/4 t. Pumpkin Pie Spice
  • 1 t. Vanilla powder or 2 t. Vanilla extract
  • 1/2 t. Salt

Wet Cake Ingredients:

  • 1 C. Plant-based milk I used organic soy
  • 2/3 C. Granulated cane sugar
  • 1/4 C. Pumpkin purée
  • 1/4 C. Coconut oil unrefined

For Cinnamon Crunch Topping

  • 1/4 C. Flour I used all-purpose, I bleached
  • 2/3 C. Granulated cane sugar
  • 1 t. Pumpkin Pie Spice
  • Pinch of salt
  • 2 T. Vegan butter

Instructions
 

  • Lightly oil a 8" X 11" pan and preheat oven to 350 degrees F.
  • Mix flax egg ingredients together in a medium-sized bowl and let sit to thicken.
  • Combine dry ingredients together in a large bowl.
  • Mix wet ingredients into flax egg.
  • Pour the wet ingredients into the dry and mix until just combined.
  • For the cake topping, mix the flour, sugar, pumpkin pie spice, and salt together. Cut the butter into small cubes. Then using two knives or a pastry cutter, work the butter into the mixture until the pieces of butter are small and crumbly. It doesn't have to be that even.
  • Pour the cake batter into the prepared pan and sprinkle the cake topping evenly over the top. Sprinkle the pine nuts over the top of the cake.
  • Bake for 25 minutes or until a wooden tooth pick comes out clean.
  • Let cool for about 10 minutes before cutting, if you can wait that long!

Related

Filed Under: Brunch, Holiday, Recipes, Snacks, Sweets Tagged With: all-purpose flour, baking powder, cane sugar, coconut oil, flax seed, Oat flour, pumpkin pie spice, pumpkin purée, salt, soy milk, spelt flour, vanilla powder, vegan butter, vegan pumpkin coffee cake with cinnamon pine nut crunch topping

Previous Post: « Greek Lentil Soup
Next Post: Pumpkin Pie Spiced Almonds and Walnuts »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Aloha! My name is Ashley and I love to create simple, delicious plant-based recipes, garden, yoga, run, and go on adventures with my husband and rescue dog, Julie. Thanks for visiting my site. Read More…

Lilikoi and Lemongrass

Lilikoi and Lemongrass

Sign Me Up for Recipes

Search This Site

Lilikoi and Lemongrass  - OnToplist.com
hostgator multiple domain names

Translate into most Languages

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...