Go Back
+ servings
Print
pumpkin streusel coffee cake

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!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword gluten free coffee cake recipe, pumpkin streusel coffee cake
Servings 9
Calories 232 kcal
Author Kelly Roenicke

Ingredients

For the cake:

For the streusel topping:

Instructions

  1. Preheat the oven to 350 degrees. Line a 9 inch square cake pan with parchment paper so that it hangs over two sides.

  2. In a large bowl, mix the melted vegan buttery spread, the brown sugar, and the organic cane sugar.

  3. Stir in the pumpkin puree, vanilla extract, vinegar, and water.

  4. Add the dry ingredients, and stir well. The batter will be thick. If it seems too dry or lumpy, add a little more water.

  5. Put the batter in the prepared pan and smooth it out.

  6. 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.

  7. Sprinkle the streusel over the cake batter.

  8. 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.

Recipe Notes

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.

Nutrition Facts
Pumpkin Streusel Coffee Cake (Gluten Free, Vegan).
Amount Per Serving
Calories 232 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 277mg12%
Potassium 61mg2%
Carbohydrates 51g17%
Fiber 4g17%
Sugar 28g31%
Protein 3g6%
Vitamin A 1416IU28%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.