Vegan Pumpkin Coffee Cake with Cinnamon Pine Nut Crunch Topping

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

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

A seasonal coffee cake full of pumpkin, cinnamon, ginger, nutmeg, and cloves that you will want to make again and again.

Author: Ashley

Recipe type: Brunch

Serves: 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
• 1¼ t. Pumpkin Pie Spice
• 1 t. Vanilla powder or 2 t. Vanilla extract
• ½ t. Salt

Wet Cake Ingredients:

• 1 C. Plant-based milk, I used organic soy
• ⅔ C. Granulated cane sugar
• ¼ C. Pumpkin purée
• ¼ C. Coconut oil, unrefined

For Cinnamon Crunch Topping

• ¼ C. Flour, I used all-purpose, I bleached
• ⅔ C. Granulated cane sugar
• 1 t. Pumpkin Pie Spice
• Pinch of salt
• 2 T. Vegan butter

Instructions

1. Lightly oil a 8" X 11" pan and preheat oven to 350 degrees F.
2. Mix flax egg ingredients together in a medium-sized bowl and let sit to thicken.
3. Combine dry ingredients together in a large bowl.
4. Mix wet ingredients into flax egg.
5. Pour the wet ingredients into the dry and mix until just combined.
6. 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.
7. 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.
8. Bake for 25 minutes or until a wooden tooth pick comes out clean.
9. Let cool for about 10 minutes before cutting, if you can wait that long!

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