This pumpkin streusel coffee cake is a delicious holiday dessert! Have this on hand for those last minute visitors or serve it for a holiday brunch.
Do you have a special tradition for Thanksgiving morning?
My tradition is panicking about how to get everything ready in time. Just kidding. I don’t usually freak out too much!
My son likes to have dairy free hot chocolate and watch the Thanksgiving Day parade on TV in his pajamas. I like to watch a little too, as long as everything is going pretty smoothly.
If you have overnight guests, or like to have a leisurely morning with coffee, this pumpkin streusel coffee cake is just the thing to make.
You can easily make this pumpkin coffee cake the night before Thanksgiving. You could probably even make it further in advance and freeze it if you wanted to! I haven’t tried that, but it should work just fine as long as you wrap the cake well.
What kind of pan should I use to bake pumpkin streusel coffee cake?
I used a 9×9 ceramic baking dish and that worked well. A metal pan would also be fine! If you don’t have a square pan, try an 8 or 9-inch round cake pan.
My gluten free cakes always stick to the pan. How can I prevent that?
I line my pans with parchment paper, and that keeps the cake from sticking to the pan. Just place a piece of parchment in the pan so that it hangs over two sides. Once the cake is cool, you can even use the parchment to lift the cake out of the pan if you like.
What kind of vegan buttery spread is best for making a cake?
I use Earth Balance Soy Free Vegan Buttery Spread. If you have a different brand that you prefer, it will probably work. You could also use melted coconut oil in the cake batter if you prefer.
Could I use a different sugar in this recipe?
If you wanted to use coconut sugar, you could try that, but the color of the cake and of the streusel topping will be darker. Date sugar or turbinado sugar should also work pretty well. I have not tried any sugar substitutes or artificial sweeteners, so I don’t know how they would work.
More vegan breakfast treats:
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Pumpkin Streusel Coffee Cake (Gluten Free, Vegan).
Make this pumpkin streusel coffee cake for a holiday brunch - the buttery, sugary topping is impossible to resist!
For the cake:
- ⅓ cup vegan buttery spread melted
- ½ cup brown sugar or coconut sugar
- ½ cup organic cane sugar
- 5 Tablespoons pure pumpkin puree
- 1 teaspoon vanilla extract
- ⅝ cup water ½ cup plus 2 Tablespoons
- 1 teaspoon apple cider vinegar
- 2 cups gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
For the streusel topping:
In a large bowl, mix the melted vegan buttery spread, the brown sugar, and the organic cane sugar.
Stir in the pumpkin puree, vanilla extract, vinegar, and water.
Add the dry ingredients, and stir well. The batter will be thick. If it seems too dry or lumpy, add a little more water.
Put the batter in the prepared pan and smooth it out.
Make the streusel: place the sugar, gluten free flour, and vegan buttery spread in a bowl. Mix with a pastry cutter until large crumbs form.
Sprinkle the streusel over the cake batter.
Bake at 350 degrees for 28-32 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool before slicing and serving.
You can make this cake with regular flour if you don't need to be gluten free.
Store leftover cake in an airtight container. It does not need to be refrigerated.